Stilton Pinwheels With Walnuts and Honey

by Sara Perry
from Holiday Baking
(Chronicle, 2005)
Makes about 6 dozen pinwheels

Whether for an elegant holiday dinner party or a casual post-Christmas meal with friends, if you want to entertain a crowd without a lot of work and get oohs and aahs in the process, serve these tasty appetizers.—Sara Perry

convert Ingredients
1/3 cup (2 3/4 ounces) Stilton or other blue cheese, at room temperature
1/4 cup cream cheese, at room temperature
1 sheet purchased frozen puff pastry, thawed
2 cups (about 8 ounces) walnut halves, picked over
Honey for drizzling

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Method
1. In a mini-processor or by hand, mix together the cheese and cream cheese until blended.

2. On a lightly floured pastry cloth or board, unfold the pastry sheet according to the package directions. Cut in half lengthwise.

3. Carefully spread half of the cheese mixture to cover the piece of pastry, but leaving a 1/4-inch border on one long edge. Beginning with the long coated edge, tightly roll the pastry, forming a long jelly roll-style log. Moisten the uncoated border with water and pinch the edge to form a secure seam. Wrap in plastic wrap and freeze for 1 hour or until ready to bake. Repeat with the remaining piece of pastry and cheese mixture.

4. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or leave ungreased and set aside.

5. Remove one log at a time from the freezer and unwrap on a cutting board. Thaw slightly. Measure and mark 1/4-inch increments and slice with a serrated knife. Arrange the pinwheels on the baking sheet, at least 1 inch apart. Gently press 1 walnut half into the center of each pinwheel. Bake until the pastry is golden brown, 10 to 12 minutes. Remove from the oven and, using a teaspoon or squeeze bottle, drizzle with a crisscross thread of honey. Serve immediately.

Recipe © 2005 by Sara Perry. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.