Blue Cheese Walnut Thyme Twirl

Puff pastry twirls stuffed with tangy blue cheese, crunchy walnuts, and aromatic thyme have become my favorite way to impress guests while keeping things simple. The combination of savory cheeses and honey gives every bite an irresistible balance of flavors and a gorgeous golden finish.

I made this for my last book club meeting and people could not stop pulling off pieces until it was gone. Now it is a must have for every family brunch or game night.

Ingredients

• Puff pastry sheets: ensure flaky layers use a good quality all butter brand for best flavor
• Blue cheese: delivers the signature tang creamy options like Roquefort or Danish blue melt best
• Grated Parmesan cheese: adds nutty depth and extra sharpness look for fresh grated from the deli for best melt
• Honey: balances the richness and adds a hint of caramel sweetness local wildflower honey is wonderful here
• Walnuts: give crunch and earthiness choose fresh fragrant ones without bitterness
• Fresh thyme leaves: boost the aroma and freshness only strip the leaves not the woody stems
• Milk: creates a glossy golden finish on the pastry a touch of richness
• Sea salt and cracked pepper: tie everything together and bring out the flavors use flaky sea salt for best results

Instructions

Preheat Oven:

Set your oven temperature to 180 Celsius or 350 Fahrenheit. If using an electric oven without fan boost the heat to 200 Celsius or 390 Fahrenheit for a crispier finish. Line a baking tray with parchment paper to prevent sticking.

Dress the Puff Pastry:

On a cool work surface place your first square of puff pastry. Drizzle one tablespoon of honey back and forth over the pastry using a spoon. Spread it lightly with the back of the spoon to coat evenly edge to edge. Repeat with the second sheet.

Layer with Cheese and Nuts:

Evenly scatter half of the chopped walnuts over each pastry sheet. Dot with crumbled blue cheese making sure the chunks are not too large so they melt nicely. Sprinkle grated Parmesan and follow with fresh thyme leaves. Season with a little sea salt and freshly cracked black pepper over the surface.

Roll and Slice:

Carefully roll up each pastry sheet from one edge to the other creating a long log. After rolling slice each log lengthwise down the middle with a sharp knife to expose all the filling. Gently tuck in the ends and filling if needed.

Shape into Twirls:

Lay both cut strips side by side on your parchment lined tray. Twist each strip carefully then coil them together into a round snail shell shape with the exposed filling on top for the best look. Tuck the loose ends underneath. Brush the pastry all over with milk for golden shine.

Bake to Perfection:

Bake the twirls in the center of your hot oven for twenty five to thirty minutes. Check that the pastry is deeply golden brown and puffed all the way through before removing. Rotate the tray if needed for even browning.

Garnish and Serve:

Remove from the oven and let cool slightly for about five minutes. Sprinkle extra fresh thyme leaves on top for color and aroma. Move to a serving plate while still warm and pull apart at the table for sharing.

Blue cheese is always my favorite part because its sharpness and creaminess create a fantastic contrast with the honey and pastry. I will never forget the first time I pulled this out of the oven and everyone crowded into the kitchen following the smell. It is now a holiday must.

Storage Tips

Store leftovers well wrapped in foil or an airtight container at room temperature for up to one day. Reheat in a moderate oven to restore crispness. I find that refrigerating can make puff pastry less flaky but you can warm again before serving if needed.

Ingredient Substitutions

Try goat cheese or feta for a milder flavor in place of blue cheese. Pecans can stand in for walnuts if you like their sweeter note. A drizzle of maple syrup also works if you want a different style of sweetness. Dried thyme can be used in a pinch but fresh is worth seeking out.

Serving Suggestions

Slice the twirl into wedges for elegant party nibbles. Serve warm for brunch with salad greens and a poached egg or display as a centerpiece on a cheese board with grapes and apples. I also enjoy it for a simple lunch alongside a bowl of soup on chilly days.

Cultural and Holiday Context

Pull apart breads and pastries like this are common in France and Italy where sharing at the table is part of the culture. The flavors of blue cheese and walnuts also hint at classic French combinations making this a perfect starter for any festive meal.

Seasonal Adaptations

In spring try chives instead of thyme for a milder onion note. For autumn toss in a small handful of chopped dried figs before rolling. In summer use fresh oregano for brighter herb flavor.

Success Stories

Readers and friends have told me they made this for Thanksgiving and even for Christmas morning breakfast. For one friend it was the hit of a baby shower and made her feel surprisingly accomplished in the kitchen.

Freezer Meal Conversion

You can assemble and shape the pastry then freeze raw and well wrapped. Bake straight from frozen at 170 Celsius until puffed and golden usually adding a few extra minutes to baking time. Bake only as needed so you always have a show stopping appetizer on hand.

Serve this pastry fresh and warm for the most inviting texture and aroma. It is guaranteed to make any gathering feel a little more festive.

Common Recipe Questions

→ How do I prevent the filling from spilling out?

After slicing the rolled pastry, gently tuck in the ends and sides to keep the cheese and walnuts securely inside before twisting and shaping the coil.

→ Can I prepare the pastry in advance?

You can assemble and refrigerate the shaped pastry a few hours ahead. Bake just before serving for the freshest texture and taste.

→ What can I use instead of blue cheese?

If you prefer a milder flavor, substitute blue cheese with crumbled feta or soft goat cheese, adjusting seasoning to taste.

→ Should the pastry be served hot or cold?

This snack is best enjoyed warm, straight from the oven, when the cheese is meltingly soft and the pastry at its crispiest.

→ Can I add other herbs or nuts?

Absolutely! Swap thyme for rosemary or add chopped pecans or hazelnuts for a different twist on flavors and texture.