Roquefort and Walnut Puff Pastry Rolls

Puff pastry is spread with a mixture of Roquefort cheese, walnuts and rosemary and cut into pinwheels for the perfect holiday appetizer. This appetizer is so quick and easy to make! A store bought puff pastry sheet, cheese, walnuts, and rosemary are all you need to prepare this impressive appetizer for you next get together. I served these amazing finger foods on Christmas day for all of my guests and friends to enjoy. They were gobbled up within minutes and a few people were wondering if we had more. 🙂 My friend Beth, who I jokingly like to call my Sous Chef,  helped to prepare these delicious pinwheel appetizers. We cooked and cooked to prepare a wonderful Christmas dinner complete with amazing appetizers and delicious desserts. We had such a wonderful Holiday feast, I hope you enjoyed your time with family and friends during this “most wonderful time of the year”. If you are looking for a great appetizer to serve at your new years eve celebration, look no further, these are sure to be a smash hit! 🙂

Roquefort and Walnut Puff Pastry Rolls


1 sheet puff pastry (11 X 14 inches), thawed
3 ounces Roquefort cheese, at room temperature
2-4 tablespoons heavy (double) cream
1/2 cup finely chopped walnuts
2 tablespoon minced fresh rosemary


Preheat oven to 400 degrees F. Line 2 large baking sheets with parchment paper.
On a lightly floured work surface, roll out puff pastry to 1/4 inch thick. Cut in half lengthwise.
In a medium bowl, combine cheese and enough cream to make a spreadable paste. Spread half the mixture on one half of the prepared puff pastry, spreading to within 1/4 inch of the edges. Sprinkle with walnuts and rosemary. Starting from the long side, roll up pastry sheet and pinch the seal to seal. Repeat with other half of the puff pastry. Using a sharp knife, cut the rolls crosswise into slices 1/2 inch thick. Place on prepared baking sheet spacing the rolls 1 inch apart. Place the baking sheet in the freezer for 15 minutes.
Remove baking sheet and bake 12 to 15 minutes, or until rolls are puffed and golden. Let cool 10 minutes before serving.

9 Responses to “Roquefort and Walnut Puff Pastry Rolls”

  1. #
    Marilyn — December 26, 2010 @ 6:18 pm

    What is double cream, is that heavy cream?

    • Christina replied: — December 27th, 2010 @ 9:46 am

      It is a bit thicker than heavy whipping cream, however, if you can’t find the double cream you can substitute it with the heavy whipping cream. 🙂

  2. #
    Lucie — December 27, 2010 @ 4:41 am

    I love making small puff pastry rolls when I have people over–easy yet impressive, a perfect combination! I can just imagine the great taste the walnuts must add. Yum!

  3. #
    baobabs — December 27, 2010 @ 6:17 am

    OMG this looks amazing!!! filled with all my favourite ingredients and it actually looks very manageable to make! thanks for sharing the recipe and stunning photos!

  4. #
    summersher — December 27, 2010 @ 12:00 pm

    These look like the perfect snack to feed holiday guests! I will have to try something like this soon…

  5. #
    fooddreamer — December 27, 2010 @ 4:17 pm

    These look truly amazing. Saw them on foodgawker and bookmarked them immediately.

  6. #
    mydanishkitchen — December 28, 2010 @ 5:08 am

    No wonder these dissapeared so quickly, they look amazing. I have been meaning to make something like this, yours look really delicious and easy to make. Thanks for sharing this. Happy New Year!

  7. #
    Kim-Liv Life — December 29, 2010 @ 11:31 am

    OOhhh!! I thought the last appetizer was the perfect one, but now I think I want this one. I just used puff pastry for the first time over Christmas, and didn’t have the best of luck. I think I rolled it too thick… will have to try this one and see if it was me or the pastry!

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