Savory Cheese Pastry Coils

Blue Cheese, Walnut, and Thyme Pull-Apart Puff Pastry Twirl is a gourmet savory pastry that combines creamy blue cheese, crunchy walnuts, and fresh thyme, all wrapped in flaky, golden puff pastry. It's a show-stopping dish perfect for gatherings, offering elegance and rich flavor with minimal effort.

Why You'll Love This Recipe

This savory puff pastry twirl is perfect for both entertaining and cozy meals. The combination of textures and flavors—creamy cheese, crunchy nuts, and buttery pastry—is irresistible. Plus, it's easy to prepare, customizable, and pairs beautifully with a variety of sides and drinks.

Essential Ingredients For Success

• Pastry Base:
  • Puff pastry: 2 sheets (500g total) at 40°F (4°C)
  • Each sheet: 10x10 inches (25x25cm)
  • Thickness: 1/8 inch (3mm)
  • Minimum 27 visible layers
• Cheese Components:
  • Blue cheese: 100g at 45°F (7°C), crumbled to ¼-inch pieces
  • Parmesan: 100g freshly grated, moisture content below 32%
• Additional Elements:
  • Raw honey: 2 tablespoons (30ml) at 70°F (21°C)
  • Walnuts: 50g chopped to 1/8-inch pieces
  • Fresh thyme: 6-8 sprigs (4g) leaves only
  • Whole milk: 1 tablespoon (15ml) at 40°F (4°C)
• Seasonings:
  • Fine sea salt: ¼ teaspoon (1.5g)
  • Black pepper: ⅛ teaspoon (0.3g) freshly ground

Step By Step Instructions

Environment Preparation

Preheat oven to 350°F (180°C) fan-forced or 390°F (200°C) conventional. Position rack in center. Line baking sheet with parchment paper.

Pastry Preparation

1. Keep pastry chilled at 40°F (4°C) until ready to use 2. Unfold on lightly floured surface 3. Roll if needed to achieve 10x10 inch square 4. Maintain temperature below 45°F (7°C)

Filling Application

1. Drizzle honey in thin, even layer (1 tablespoon per sheet) 2. Distribute blue cheese (50g per sheet) 3. Sprinkle Parmesan (50g per sheet) 4. Add walnuts (25g per sheet) 5. Scatter thyme leaves evenly 6. Season with salt and pepper

Rolling Protocol

1. Roll each sheet tightly from bottom edge 2. Final roll diameter: 2 inches (5cm) 3. Slice lengthwise with sharp knife 4. Cut depth: complete but avoid tearing

Shaping Specifications

1. Twist each strip 4-5 times 2. Form into spiral, leaving ¼-inch gap between layers 3. Tuck end under to secure 4. Final diameter: 8-9 inches (20-23cm)

Baking Protocol

1. Brush with milk using pastry brush 2. Bake 25-30 minutes until internal temperature reaches 190°F (88°C) 3. Surface should be golden brown (Pantone 7509 C) 4. Layers should be visibly separated and crisp

Tips for Success

Temperature control is crucial:

• Maintain pastry below 45°F (7°C) while working
• Work quickly to prevent butter softening
• Ensure oven is fully preheated
• Check internal temperature for doneness

Serving Suggestions

Serve at 140-150°F (60-66°C) with:

• Fresh green salad
• Tomato soup at 165°F (74°C)
• Balsamic reduction at room temperature
• White wine at 45-50°F (7-10°C)

Storage and Reheating

Storage specifications:

• Room temperature: up to 2 hours
• Refrigerated: 3 days at 40°F (4°C)
• Reheat at 350°F (180°C) for 10 minutes
• Internal temperature should reach 165°F (74°C)

Pin it

Customization Ideas

Alternative ingredients maintaining same proportions:

• Goat cheese (113g) or feta (113g)
• Pumpkin seeds (50g) for nut-free version
• Dried thyme (1 tablespoon/3g)
• Aged balsamic (2 tablespoons/30ml)

Frequently Asked Questions

→ Can I make these ahead of time?

You can assemble them ahead and refrigerate for up to 24 hours before baking. They're best served warm from the oven.

→ What can I substitute for blue cheese?

Try gorgonzola, goat cheese, or feta if you don't like blue cheese. Just make sure to use a cheese that crumbles well.

→ Why did my pastry not puff up properly?

Make sure your puff pastry is cold when it goes in the oven. Also check that your oven is fully preheated to the right temperature.

→ Can I freeze these pastries?

Yes, freeze them unbaked. Wrap well and freeze up to 1 month. Bake straight from frozen, adding a few extra minutes.

→ What herbs can I use instead of thyme?

Rosemary or sage work well as alternatives. Fresh herbs give better flavor than dried in this recipe.