Tasty Cheese Nut Pastry Twirls

This gorgeous Walnut Blue Cheese Thyme Pastry Spiral brings together tangy blue cheese, toasted walnuts and fragrant thyme, all tucked inside flaky puff pastry for an eye-catching starter or small meal that tastes just as amazing as it looks.

I whipped up these spirals during a last-minute get-together with pals, and they vanished quicker than anything I've ever put on the table. The mix of bold blue cheese with a touch of sweetness makes everyone grab seconds.

Ingredients

• Store-bought puff pastry: Grab the pre-made kind to save yourself time without losing any of that buttery goodness
• Quality honey: Brings unexpected sweetness that plays off the tangy cheese; grab something nice for the best flavor
• Crumbled blue cheese: Delivers that signature sharp kick; pick one you'd happily eat by itself
• Grated Parmesan: Adds a lovely nutty background and helps everything stick together; freshly grated melts way better
• Chopped walnuts: Gives that must-have crunch and earthy taste; give them a quick toast first to wake up their flavor
• Thyme leaves: Adds wonderful herby notes that pull everything together; don't swap for dried if you can help it
• Whole milk: For brushing the tops to get that beautiful golden finish while baking
• Cracked pepper and sea salt: The final touch that makes all flavors pop; fancy flaky salt works wonders here

Step-by-Step Instructions

Get Your Oven Hot:

Turn your oven to 350F (180C) or 390F (200C) for regular ovens. Getting the right temperature means your pastry will puff up nicely and cook all the way through. Give your oven about 10 minutes to get fully hot before you start baking.

Set Up Your Pastry:

Put your puff pastry sheets on a clean countertop. Take a tablespoon of honey and drizzle it over each sheet, then spread it around with a spoon, leaving a little space at the edges. The honey will make everything taste great and help your toppings stick.

Layer On The Good Stuff:

Sprinkle your blue cheese, Parmesan, walnuts, and thyme leaves all over both sheets. Press them down a bit so they stick to the honey. Add a little salt and pepper, but go easy since the cheese is already salty.

Form The Logs:

Starting from one side, roll each sheet into a tight log, being gentle so your fillings don't fall out. Once rolled up, take a sharp knife and cut right down the middle of each log so you can see all the pretty layers inside. Go slowly to keep everything intact.

Make The Twisty Shape:

Carefully twist each pastry strip a few times to make it look like a rope, then curl it around itself into a snail shape on a baking sheet lined with parchment. Tuck the outside end underneath so it doesn't come undone while baking.

Brush And Bake:

Brush milk all over the tops so they'll turn golden brown. Pop them in the hot oven for 25-30 minutes, keeping an eye on them near the end. They should puff up a lot and turn a lovely golden color with beautiful layers showing.

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Blue cheese really shines in this dish. I found out how amazing it can be during a trip to a tiny cheese shop in France where the owner made me try their local blue with a bit of honey. That surprising combo changed my cooking forever, leading to treats like this spiral that balance strong flavors with a hint of sweetness.

Make Ahead Options

You can get these pastries ready up to a day before you plan to bake them. Just do all the steps through shaping them, wrap them in plastic, and stick them in the fridge. When you're ready to cook, brush on the milk and add a few extra minutes to the baking time since they'll be cold. This makes them super handy for parties when you don't want to do everything at the last minute.

Cheese Selection Guide

Any blue cheese works fine here, but each kind gives you a different result. Try Gorgonzola Dolce for something creamier and more mellow, or go with Roquefort if you want a bolder taste. If you're new to blue cheese, I'd go with Cambozola – it's got that blue flavor without going overboard. You can also swap the Parmesan for Pecorino Romano if you want things a bit more zingy.

Serving Suggestions

These spirals taste best right out of the oven when they're still warm. They go really well with a simple arugula salad with lemon dressing for a light meal. If you're having friends over, cut each spiral into four pieces to make finger food that goes great with Riesling or a light red wine. In winter, they taste amazing alongside a hot bowl of tomato soup.

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These Walnut Blue Cheese Thyme Puff Pastry Spirals will make everyone think you spent hours in the kitchen, thanks to their fancy look and incredible taste.

Frequently Asked Questions

→ Can I make these pastry twirls ahead of time?

You bet! Make them right up to the baking step and keep them in the fridge for a day. When you're ready, just brush with milk and pop them in the oven. Or if you want, bake them completely, let them cool, and warm them up later in a 350°F oven for about 5-7 minutes.

→ What can I substitute for blue cheese if I don't like it?

Not a fan of blue cheese? No problem! Try some goat cheese, crumbled feta, or even a soft brie instead. They'll all taste different but still go great with the walnuts and thyme. Just pick a cheese that gets nice and melty when heated.

→ How do I store leftover pastry twirls?

Let them cool completely, then put them in a sealed container in the fridge for up to 3 days. When you want to eat them, warm them up in a 350°F oven for 5-7 minutes. Don't use the microwave or they'll get soggy instead of crispy.

→ Can I freeze these twirls?

Absolutely! You can freeze them before or after baking. For unbaked ones, set them on a tray until they're solid, then toss them in a freezer bag. When you're ready, bake them frozen and add 5-10 extra minutes. For ones you've already baked, just freeze them after cooling and reheat at 350°F for 10-15 minutes when you want them.

→ What can I serve with these blue cheese walnut twirls?

These twirls taste amazing with a simple green salad, a cup of tomato soup, or as part of a cheese platter. For parties, try serving them with a little honey, some fig jam, or a drizzle of balsamic for dipping. They also go really well with a glass of red or white wine.

→ Can I use dried thyme instead of fresh?

Sure you can, but fresh gives the best flavor. If you're using dried, cut back to about 1-2 teaspoons since it's stronger than fresh. You might want to mix the dried thyme with the honey first so it softens up a bit before you spread it on the pastry.