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
- Quick Glance
- 35 M
- 2 H
- Makes about 6 dozen pinwheels
IngredientsEmail Grocery List
- 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
- 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 Testers Reviews
This is fast, easy, and delicious, and I’ll definitely make it again in large batches to freeze for last-minute guests. The blue cheese, walnut, and honey just sing in your mouth. The only change I’d make to the actual instructions for these delectable, sharp, and sweetly balanced nibbles is to cut the pastry on the diagonal, as opposed to coins, to make the hors d’oeuvres a little larger and more appealing. And the idea of this quick puff pastry treat really does get your creative juices flowing: maybe use marscapone instead of cream cheese with the blue cheese, or goat cheese and sun-dried tomato or pesto sauce, orange infused cream cheese with a pecan on top, etc.