Recipe: Roquefort and Walnut Puff Pastry Rolls

36 pieces

- 1 box (17.3 ounces) puff pastry sheets (2 to a box)

- 4 ounces Roquefort or other blue cheese, room temperature

- 3 to 4 tablespoons heavy cream

- ½ cup finely chopped walnuts

- 2 tablespoons minced fresh rosemary

- Parchment paper

1. Preheat oven to 400 degrees. Defrost the pastry if frozen. Cut each sheet in thirds along the fold lines. On a lightly floured surface, roll each piece into a 16-by-3 ¼-inch rectangle.

2. With a fork mix together the blue cheese and cream to make a spreadable paste. Spread evenly on each of the 6 rectangles of pastry. Combine walnuts and rosemary; sprinkle over the tops.

3. Starting with the one of the narrow ends, roll the pastry tightly and pinch the seams together. Using a sharp knife, cut each roll into 6 slices. Line baking sheets with parchment paper and place 12 rolls on each sheet. Freeze 15 minutes.

Note: The pastries can be baked a day in advance of serving. When cool, place in a tin and refrigerate. To reheat, spread pastries on a baking sheet and bake in a preheated 350-degree oven 5 minutes.

From "Williams-Sonoma Christmas Entertaining"