Walnut and cheese pinwheels with herbs

12:23 PM, Mar 28, 2011   |    comments
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GOLDEN VALLEY, Minn,--  Chef and instructor Bret Bannon stopped by our kitchen today to share a quick and easy appetizer perfect for your next get-together.

For more information about Bret, check out his website: www.bretstable.com.

Walnut and Cheese Pinwheels with Herbs
Serve these pastries hot, along with a favorite apéritif.

 1 sheet prepared Puff Pastry, approximately 12" by 10"
2 -3 ounces soft goat cheese or blue cheese
3 tablespoons walnuts, toasted and finely chopped
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh winter savory or thyme, finely chopped
½ teaspoon coarse sea salt
½ teaspoon black pepper, freshly ground

Preheat oven to 425ºF.

Line a baking sheet with parchment paper

On a lightly floured work surface, spread out the pastry dough. Sprinkle it lightly with flour and roll to a scant ¼" thick. Cut the pastry in half, lengthwise. Using an offset spatula spread the surface of each half with the goat cheese to within ½" of one of the long sides.

(If using blue cheese, crumble on top.) Sprinkle the walnuts, rosemary, winter savory (or thyme), salt and pepper over the cheese. Roll each piece lengthwise, ending with the ½" of ungarnished pastry. Using a little water, seal the roll.

Place the rolls sealed side down and cut into slices about ¼" wide. Place the slices seam side down on the prepared baking sheet.

Place in the freezer for 15 minutes. Bake until golden and puffed, 15-20 minutes. Let cool and serve. Makes about 36.

 

 

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