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Stilton Pinwheels With Walnuts and Honey

Holiday Baking | Chronicle, 2005

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

Stilton Pinwheels With Walnuts and Honey Recipe

Hands-On Time: 35 minutes | Total Time: 2 hours | Makes about 6 dozen pinwheels

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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

Directions

  • 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.
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Stilton Pinwheels With Walnuts and Honey Recipe © 2005 . Photo © 2005 Leigh Beisch. All rights reserved.