Roquefort and walnut pinwheels

Pinwheels 2

I meant to share this last week. Unfortunately, a flu bug decided otherwise and had me curled up in bed for a few days.

On Wednesday, I visited this year’s first edition of the Salon Saveurs. The exhibition is like a fashion fair, but for food. You find anything you could possibly think of food-wise, there are also workshops, chef interviews and chef vs chef cooking “battles” (think Knife Fight, but without the knife prize).

This year’s first edition took place at the Porte de Versailles exhibition area. The area is composed of 8 pavilions, with the Salon occupying one of them for up to 5 days. However, I was disappointed that it took up only half the pavilion this year (sharing the other with a DYI crafts exhibition). I was nevertheless able to grab a few goodies, including a fairly generous piece of Castelviel Roquefort.

Roquefort is a blue cheese made of unpasteurised sheep’s milk. It is white (and green), tangy, crumbly, fairly moist, and can be VERY strong. Such as the piece I’d brought home.

And as many blue cheeses, Roquefort pairs beautifully with walnuts.

Pinwheels 1I’d had in mind, before I visited the Salon, to make some savoury, pesto rosso (red pesto) palmiers. However, I noticed many French cooking blogs making pesto palmiers recently, albeit with the regular basil/pine nut pesto. So I decided against it. So Roquefort pinwheels seemed like an appetizing alternative.

Pinwheels 5And guess what? It’s easy as 1-2-3! If you have children, they’d certainly could help making them.

Pinwheels 4Makes about 2 dozens small pinwheels

  • 1 sheet puff pastry
  • 100-150g/3,5-5,3 oz. Roquefort, or blue cheese of choice
  • 2 large handfuls walnuts, chopped (about 50-70g/1,7-2,5 oz.)

Take the cheese out of the fridge about 15 minutes before using to allow it to soften a bit.

Roll out your puff pastry in a large rectangle, about 0,5cm/¼ inch thick.

Don’t roll it out too thinly or you might tear holes in it.

If you feel that your pastry is not quite square and need to roll it out again, don’t scrunch it up into a ball as it will “kill” all the lamination. Instead, fold it into thirds and roll out again.

Spread the cheese evenly over the pastry and top with the chopped nuts.

Roll as tightly as possible (think Swiss roll-tight).

Lay your roll on a baking dish and pop it in the fridge for about 10 minutes to allow the butter in the pastry to harden again. This will make the cutting part easier.

Preheat your oven to 200°C/400°F and line 2 baking sheets with baking paper.

Take your roll out of the fridge and cut it into 1cm/½ inch thick slices.

Place the slices on the paper-lined baking sheets and bake for 15-20 minutes, or until just golden. Do not allow to brown as it might burn the cheese and walnuts.

Allow to cool for about 10 minutes.


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