Roquefort and walnut pinwheels
By: Ala Lemon
Published: Monday, November 24, 2014 - 7:09am

Ingredients




1 sheet puff pastry
100-150g/3,5-5,3 oz. Roquefort, or blue cheese of choice
2 large handfuls walnuts, chopped (about 50-70g/1,7-2,5 oz.)

Preparation

1 Take the cheese out of the fridge about 15 minutes before using to allow it to soften a bit. 2 Roll out your puff pastry in a large rectangle, about 0,5cm/¼ inch thick. 3 Don’t roll it out too thinly or you might tear holes in it. 4 If you feel that your pastry is not quite square and need to roll it out again, don’t scrunch it up into a ball as it will “kill” all the lamination. Instead, fold it into thirds and roll out again. 5 Spread the cheese evenly over the pastry and top with the chopped nuts. 6 Roll as tightly as possible (think Swiss roll-tight). 7 Lay your roll on a baking dish and pop it in the fridge for about 10 minutes to allow the butter in the pastry to harden again. This will make the cutting part easier. 8 Preheat your oven to 200°C/400°F and line 2 baking sheets with baking paper. 9 Take your roll out of the fridge and cut it into 1cm/½ inch thick slices. 10 Place the slices on the paper-lined baking sheets and bake for 15-20 minutes, or until just golden. Do not allow to brown as it might burn the cheese and walnuts. 11 Allow to cool for about 10 minutes. 12 Enjoy!