Savory Cheese Pastry Coils

This flaky Walnut, Blue Cheese, and Thyme Puff Pastry Spiral brings together tangy cheese, toasted nuts, and fragrant herbs in buttery, golden layers. It's an impressive yet simple treat that'll wow guests at any gathering while delivering rich, complex flavors without much work.

What Makes This Twirl So Wonderful

You'll fall for this savory spiral whether you're hosting friends or enjoying a quiet dinner. The mix of textures is what makes it special - you get flaky pastry, melty cheese, and crunchy walnuts in every bite. The best part? It's super adaptable, comes together quickly, and tastes amazing with lots of different meals and drinks.

Key Ingredients You'll Need

• For The Dough:
  • Puff pastry: 2 sheets (500g combined) cooled to 40°F (4°C)
  • Each sheet: 10x10 inches (25x25cm)
  • Depth: 1/8 inch (3mm)
  • At least 27 distinct layers
• Cheese Selection:
  • Blue cheese: 100g chilled to 45°F (7°C), broken into ¼-inch chunks
  • Parmesan: 100g newly grated, with moisture under 32%
• Extra Goodies:
  • Raw honey: 2 tablespoons (30ml) warmed to 70°F (21°C)
  • Walnuts: 50g cut into 1/8-inch bits
  • Fresh thyme: 6-8 sprigs (4g) leaves picked
  • Whole milk: 1 tablespoon (15ml) chilled to 40°F (4°C)
• Flavor Boosters:
  • Fine sea salt: ¼ teaspoon (1.5g)
  • Black pepper: ⅛ teaspoon (0.3g) newly ground

How To Make Your Twirl

Getting Ready

Heat your oven to 350°F (180°C) with fan or 390°F (200°C) without. Put rack in middle. Cover baking tray with parchment.

Working With The Pastry

1. Keep pastry cool at 40°F (4°C) until you need it 2. Open on lightly floured counter 3. If needed, flatten to make 10x10 inch square 4. Don't let it warm beyond 45°F (7°C)

Adding The Toppings

1. Spread honey thinly across each sheet (1 tablespoon per sheet) 2. Scatter blue cheese evenly (50g for each sheet) 3. Top with Parmesan (50g on each sheet) 4. Sprinkle walnuts (25g per sheet) 5. Drop thyme leaves all around 6. Add salt and pepper

Making The Roll

1. Start from bottom and roll each sheet firmly 2. Aim for 2 inches (5cm) thick rolls 3. Cut down the middle with sharp knife 4. Go all the way through but be careful not to tear

Creating Your Twirl

1. Give each strip 4-5 good twists 2. Form a spiral shape, leaving ¼-inch spaces between coils 3. Tuck the end underneath to hold shape 4. Should be about 8-9 inches (20-23cm) across

Cooking It Up

1. Brush the top with milk 2. Cook for 25-30 minutes until inside hits 190°F (88°C) 3. Look for golden brown color (Pantone 7509 C) 4. Layers should puff up nicely and feel crisp

Handy Tricks For Perfect Results

Watching temperature makes all the difference:

• Keep your pastry colder than 45°F (7°C) as you work
• Move fast so the butter doesn't melt
• Wait for oven to get fully hot before baking
• Use a food thermometer to check it's done inside

Ways To Enjoy Your Twirl

Best eaten warm at 140-150°F (60-66°C) alongside:

• Simple green salad
• Hot tomato soup at 165°F (74°C)
• Drizzle of thick balsamic
• Chilled white wine at 45-50°F (7-10°C)

Keeping It Fresh

How long it lasts:

• On the counter: no more than 2 hours
• In the fridge: keeps 3 days at 40°F (4°C)
• Warm up at 350°F (180°C) for 10 minutes
• Should reach 165°F (74°C) inside when reheated

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Mix It Up With These Swaps

Try these changes while keeping amounts the same:

• Swap in goat cheese (113g) or feta (113g)
• Use pumpkin seeds (50g) if you can't eat nuts
• Dried thyme works too (1 tablespoon/3g)
• Old balsamic vinegar (2 tablespoons/30ml) instead of honey

Recipe FAQs

→ Can I prep these in advance?

Sure, you can make them beforehand and keep them in the fridge for a day. They’re tastiest fresh out of the oven.

→ What works if I skip blue cheese?

Gorgonzola, goat cheese, or feta are awesome swaps. Just stick to cheeses that crumble easily.

→ Why didn’t my pastry puff up?

The key is putting cold pastry into a fully preheated oven. Any warmth before baking can ruin the puffiness.

→ Can I freeze these twists?

Yes! Freeze unbaked, wrapped well for up to a month. Bake frozen and add some time to the bake.

→ What can I swap thyme for?

Fresh rosemary or sage are great subs. Fresh always tastes better compared to dried.