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A swirly treat packed with tangy blue cheese, toasted walnuts, and aromatic thyme wrapped in flaky golden pastry. This Puff Pastry Twirl isn't just pretty—it's a crowd-pleaser that looks fancy but comes together with minimal fuss. The spiral shape creates a stunning centerpiece that tastes as good as it looks.
What Makes This Treat So Special
You'll fall for this tasty pastry twist right away. It brings together buttery layers, bold cheese, and crunchy walnuts in every bite. The best part? It's super adaptable and doesn't take much work. Whip it up for guests or enjoy it during a quiet night in—it goes great with practically anything from soups to wines.
Must-Have Items For Best Results
- Pastry Foundation:
- Puff pastry: 2 sheets (500g altogether) chilled to 40°F (4°C)
- Each sheet: 10x10 inches (25x25cm)
- Thickness: 1/8 inch (3mm)
- At least 27 visible layers
- Cheese Mixture:
- Blue cheese: 100g cooled to 45°F (7°C), broken into ¼-inch chunks
- Parmesan: 100g newly grated, water content under 32%
- Extra Goodies:
- Raw honey: 2 tablespoons (30ml) at 70°F (21°C)
- Walnuts: 50g cut into 1/8-inch bits
- Fresh thyme: 6-8 sprigs (4g) leaves picked
- Whole milk: 1 tablespoon (15ml) cooled to 40°F (4°C)
- Flavor Boosters:
- Fine sea salt: ¼ teaspoon (1.5g)
- Black pepper: ⅛ teaspoon (0.3g) freshly ground
Follow These Easy Steps
- Getting Ready
- Heat your oven to 350°F (180°C) with fan or 390°F (200°C) without. Put rack in middle. Cover baking tray with parchment.
- Working With The Dough
- 1. Keep pastry cold at 40°F (4°C) until you need it 2. Open on slightly floured workspace 3. Flatten to 10x10 inch square if needed 4. Don't let it warm above 45°F (7°C)
- Adding The Tasty Stuff
- 1. Spread honey thinly across each sheet (1 tablespoon per sheet) 2. Scatter blue cheese pieces (50g per sheet) 3. Sprinkle Parmesan (50g per sheet) 4. Toss walnuts over top (25g per sheet) 5. Drop thyme leaves all around 6. Dash with salt and pepper
- Creating The Roll
- 1. Tightly roll up from bottom 2. Aim for 2 inches (5cm) thickness 3. Cut down middle with sharp knife 4. Slice all the way through but carefully
- Making The Shape
- 1. Twist cut strips 4-5 times 2. Curl into spiral, leaving ¼-inch spaces 3. Tuck the end underneath 4. Aim for 8-9 inches (20-23cm) wide
- Cooking It Up
- 1. Paint with milk using soft brush 2. Cook 25-30 minutes until inside hits 190°F (88°C) 3. Look for golden brown color (Pantone 7509 C) 4. You'll see distinct crispy layers
Smart Tricks For Perfect Results
Watch the temperature like a hawk:
- Keep pastry colder than 45°F (7°C) while handling
- Don't dawdle or the butter will soften
- Make sure your oven's hot enough before putting it in
- Use a thermometer to check it's done inside
Tasty Pairings
Enjoy while warm at 140-150°F (60-66°C) alongside:
- Mixed greens with vinaigrette
- Hot tomato soup at 165°F (74°C)
- Thick balsamic drizzle
- Chilled white wine at 45-50°F (7-10°C)
Keeping It Fresh
How to handle leftovers:
- Leave out no more than 2 hours
- Keep in fridge for 3 days at 40°F (4°C)
- Warm up at 350°F (180°C) for 10 minutes
- Make sure it reaches 165°F (74°C) inside
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Creative Twists To Try
Mix it up with these swaps (same amounts):
- Swap in creamy goat cheese (113g) or tangy feta (113g)
- Try pumpkin seeds (50g) if you can't eat nuts
- Use dried thyme (1 tablespoon/3g) when fresh isn't around
- Drizzle with aged balsamic (2 tablespoons/30ml) instead of honey
Frequently Asked Questions
- → Can I prepare these in advance?
You can put them together a day ahead and store in the fridge until baking. They're best served warm and fresh from the oven.
- → What can I swap for blue cheese?
If blue cheese isn't your thing, use gorgonzola, crumbled feta, or goat cheese. Just pick a crumbly cheese for the filling.
- → Why isn’t my pastry puffing up?
The pastry works best when cold, so pop it in the oven while still chilled. Also, double-check the oven's temperature is fully preheated.
- → Can these swirls be frozen?
Yes, freeze the unbaked ones. Wrap tightly and store for up to a month. Bake straight from frozen, adding a few extra minutes to the time.
- → What can replace thyme?
Rosemary or sage would work instead. Go with fresh herbs—they taste much better here than dried.