Roquefort and Walnut Puff Pastry Rolls

By annekeeney

Ingredients

• 1 sheet puff pastry, about 11 by 14, thawed, if frozen
• 3 oz. roquefort cheese, at room temperature
• 2-3 T. heavy cream
• 1/2 c. finely chopped walnuts
• 2 T. minced fresh rosemary

Details

Servings 9

Preparation

Step 1

Preheat the oven to 400. Line 2 baking sheets with parchment . Lay the puff pastry sheet on a lightly floured work surface and roll 1/4" thick. Cut in half lengthwise. In a bowl, using a fork, mix together the cheese with enough cream to make a spreadable past. Spread half of the mixture on each half of the pastry to within 1/4" of the edges. Sprinkle evenly with the nuts and rosemary. Starting from a long side, roll up each pastry sheet and pinch the seam to seal. Using a sharp knife, cut the rolls crosswise into slices 1/2" thick. Arrange standing upright on the prepared baking sheets.

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.