Bonus Recipe: Roquefort Pastry Pin Wheels from Big Sky Cookbook

Why Are These Not All Over The Internet?

Perhaps no other horses doover recipe in KD has received as much praise and feedback as this one. If you can find an all butter pre-made puff pastry dough, they will be even more delicious than the ones made with non butter substitutes. I have used the same technique but substituted tapenade and pesto for the roquefort cheese. While they were certainly okay, neither packed the punch of the Roquefort cheese.

Here in Italy, I use Gorgonzola Piquante as obviously it is widely available. I did try Gorgonzola Dolce, but it does not deliver the taste punch that Roquefort does. I have  made  these without brushing them with the egg wash, then frozen them on a tray. Once frozen, you can put them in a freezer bag and store for several weeks. When you need to have them for a cocktail, simply place thm on a baking sheet as directed in the initial recipe, brush with the egg wash and bake without defrosting.

Recipe

Roquefort Pastry Pinwheels

One of the easiest appetizers to put together, but don't tell anyone.

Print Recipe

Prep 20 min

Yield at least 12

Ingredients

• 4-6oz (113-170gr) Roquefort Cheese
• 1 large egg beaten lightly witha teaspoon of water and a pinch of salt
• 1 sheet premade frozen puff pastry - all butter preferred

Instructions

1. Preheat the oven to 400F and butter a rimmed baking sheet or use a Silpat. Alternatively you can line the sheet with baking parchment.
2. Gentlyflatten with a rolling pin the puff pastry sheet (on its wrapping paper is fine).
3. Crumble the blue cheese across the surface, leaving a 1 inch border around all edges.
4. Roll up the filled pastry sheet the long way and cut at least 12 slices with a very sharp knife. ( I usually get 16) approximately 1/2 inch thick.
5. You will have to reshape the exterior of each slice to a circular shape. Place them on the prepared baking sheet about 2 inches apart.and then brush them with the egg wash.
6. Bake in the oven until puffed up and golden brown - about 10-12 minutes.

Notes

• I double this recipe and use the whole sheet of puff pastry You can freeze the ones you don't want to bake immediately on a tray and then store in a freezer bag. Do not defrost, but brush them with the egg mixture and bake them in the oven. It will take a bit longer thatn the recommended 10-12 minutes.

Details

Author: Meredith Brokaw and Ellen Auld

Adapted from: Big Sky Cooking