England has some wonderful cheeses beyond their world famous cheddar. England’s version of the French Roquefort, Italian Gorgonzola or Danish Blue, called Stilton, is one of those quintessential English cheeses, suitable not only for pubs and celebrations, but also to perk-up everyday dishes. It is the only British cheese to have a certification trade mark and an EU protected name. Cool!
Stilton and Walnut Pinwheels
- Large baking pan lined with parchment paper
- Small bowl
- 1 lb Frozen puff pastry
- 4-5 oz Crumbled Stilton cheese (Sub: any blue cheese)
- 4 tbsp Heavy cream
- ½ cup Walnuts, chopped
- 2 tsp Dried rosemary (Sub: 3 times the amount fresh, minced)
- Prepare Puff Pastry – Defrost frozen pastry overnight in the refrigerator. Cut a sheet along fold lines making 3 rectangles per sheet, 6 in total. On a lightly floured surface, roll each rectangle into a 16 by 3¼-inch rectangle.
- Make Filling – Mix together blue cheese and cream with a fork to make a spreadable paste. spread evenly over pastry rectangles. Combine rosemary and walnuts and sprinkle over the tops.
- Prepare Pinwheels – Starting with the shorter ends, roll the long part of the pastry tightly and pinch the ends together. Cut rolls into 6 slices each with a sharp knife. Space pinwheels on a parchment lined baking sheet. Freeze for 15 minutes. Preheat oven to 400°F (205°C).
- Bake Pinrolls – Bake for 12-15 minutes until pastries are slightly puffed and browned. When done, remove from oven and let cool for 10 minutes before serving.
- Pinwheels can be baked the day before serving and reheated in a 350-degree oven for 5 minutes. Before refrigerating, cool pinwheels completely and place in a covered container first.
- Baked pinwheels can be frozen for months, defrosted, and reheated right before serving.
- Any available blue cheese can be used although Stilton and Roquefort are worth using if you can.