Roquefort, Walnut and Rosemary Puff Pastry Pinwheels – {Meatless Monday}

Roquefort Walnut and Rosemary Puff Pastry Pinwheels Appetizer Finger Food

Roquefort Walnut & Rosemary Puff Pastry Pinwheels

So simple, so elegant, so darned tasty, these Roquefort, Walnut and Rosemary Puff Pastry Pinwheels use the convenience of frozen puff pastry sheets to knock out this gorgeous appetizer in mere minutes. Just be sure to throw some flour on your face before you serve the tray, so people will think you’ve spent hours slaving over them. *wink*  

I just love any chance to entertain friends; it’s really one of my very favourite things to do. Over the years, I’ve learned that even the most elegant of events does not necessitate days and days of work to prepare. One of the most wonderful products to come to the market is, without a doubt, frozen puff pastry sheets. They have so many incredible uses that make even the simplest of ingredients look so stunning that I could kiss the face of the person at Pepperidge Farms who came up with this product idea.

The first time I ever used Pepperidge Farm puff pastry sheets was in the mid-nineties for a dinner party dessert. I was looking for something really simple, but that had dramatic impact to serve. My search ended with the box of frozen puff pastry sheets, because on the box itself was the recipe for what I served.

They took the puff pastry sheet, rolled it out, cut it into (I’m guessing now) 3 inch squares, put semi-sweet chocolate chips and walnuts in a pile in the center, gathered up the corners to form a pouch – like Santa’s toy sack, fanned out the corners of the bundled top and baked them. When they came out of the oven, you sprinkled on powdered sugar, maybe drizzled on some chocolate sauce and served with ice cream. Man…was that ever good! And so simple. And talk about stage presence! They were stunning.

So, long story short…I’ve been a fan of their frozen puff pastry sheets for years. Yesterday I hosted a get-together of my fellow childless girlfriends. We weren’t being irreverent in any way, honestly…but we had decided to celebrate Thank God We’re Not Mothers Day. All of us love and respect mothers…it’s just that we all somehow knew we wouldn’t be able to do the job that so many of you do so brilliantly. That said, we were a tad bit jealous of the special day that you all have….so we made up our own celebration we don’t really need an excuse for a party, but it sounds good.

Here’s the spread from the back to the front:

Brunch Buffet

Brunch Buffet

It was delicious, delightfully easy to prepare, but it looked like it took a lot of effort. That is the best kind of entertaining there is! So, the next time you’re hosting an event, or even if you just want something lovely and delicious to snack on, try this super simple recipe. The pairing of Roquefort cheese and walnuts is a natural and the woody rosemary adds to that brilliantly. That said, if you are not a fan of the piquant flavour of Roquefort, substitute a cheese you like better.

Just try these…you’ll be happy you did.

P~

Roquefort, Walnut and Rosemary Puff Pastry Pinwheels - {Meatless Monday}
 
So simple, so elegant, so darned tasty, these Roquefort, Walnut and Rosemary Puff Pastry Pinwheels use the convenience of frozen puff pastry sheets to knock out this gorgeous appetizer in mere minutes. The combination of Roquefort, Walnuts and Rosemary are a natural for a savory bite.
Author:
Recipe type: Appetizer
Ingredients
  • 1 sheet puff pastry (11 X 14 inches), thawed
  • 3 ounces Roquefort cheese, crumbled
  • ½ cup walnuts, chopped
  • 1 tablespoon fresh rosemary, minced
Instructions
  1. Preheat oven to 400 degrees F.
  2. On a lightly floured work surface, roll out puff pastry to ¼ inch thick.
  3. Sprinkle the Roquefort, walnuts and rosemary over the sheet of puff pastry, covering the surface of the pastry sheet, but leaving about an inch on one of the long sides of the rectangle free of topping.
  4. Starting from the long side that has filling to the edge, roll up pastry sheet and pinch the seal to seal.
  5. Wrap the rolled log in plastic wrap and refrigerate for about 15 minutes.
  6. Remove from the refrigerator, unwrap, and sing a sharp knife, cut the rolls crosswise into slices ½ inch thick.
  7. Place on prepared baking sheet spacing the rolls 1 inch apart.
  8. Place the baking sheet into the oven and bake 12 to 15 minutes, or until rolls are puffed and golden.
  9. Let cool 10 minutes before serving.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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