Prep 25 mins
Cook 15 mins
This came from the Williams-Sonoma book, Christmas Entertaining, and, wow, if you could only see the picture! They look drop-dead gorgeous. (Note: prep time includes 15 minutes freezing time when no work has to be done.)
- 1 sheet puff pastry, about 11 by 14 inches, thawed if frozen
- 3 ounces Roquefort cheese, at room temperature
- 2 -4 tablespoons heavy cream
- 1⁄2 cup finely chopped walnuts
- 2 tablespoons minced fresh rosemary
- Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
- Lay the puff pasty sheet on a lightly floured work surface and roll out 1/4 inch thick. Cut it in half lengthwise.
- In a bowl, using a fork, mix together the cheese with enough cream to make a spreadable paste. Spread half of the mixture on each half of the pastry to within 1/4 inch of the edges. Sprinkle evenly with the nuts and rosemary.
- Starting from the long side, roll up each pastry sheet and pinch the seam to seal. Using a sharp knife, cut the rolls crossways into slices 1/2 inch thick.
- Arrange, standing upright on the prepared baking sheets and freeze for 15 minutes. Then transfer the cold baking sheets to the oven and bake until the pastry rolls are puffed and golden, 12-15 minutes. Let cool for 10 minutes before serving.