This recipe for Blue Cheese Walnut Twirls has been a fixture at holiday parties and impromptu dinner gatherings in my kitchen for years. I first put it together on a rainy autumn afternoon when I had a block of blue cheese and a packet of walnuts begging to be used. The combination of tangy blue cheese with the warm, caramel notes of honey and the satisfying crunch of walnuts was unexpectedly irresistible. The twirls are crisp and flaky on the outside, with pockets of melted cheese and olive, herb-scented crumbs inside — each bite is a contrast of textures and bold flavors.

I discovered that using high-quality puff pastry and keeping it cold until baking makes all the difference. These come together fast: a little assembly, a short bake, and you have something that looks far more complicated than the effort it requires. I love that guests always ask what’s in them and that the plate is cleared quickly. Serve them warm from the oven and they’ll disappear even faster.

Ingredients

• Puff pastry: 2 square sheets (store-bought frozen, thawed but still cold). Look for all-butter puff pastry when possible—it puffs higher and has a sweeter, richer flavor.
• Honey: 2 tablespoons. A mild clover or wildflower honey works well; it adds a gentle sweetness that balances the blue cheese.
• Blue cheese: About 3.5 ounces (approximately 3/4 cup crumbled). Choose a creamy, tangy variety such as Stilton or Roquefort alternative—avoid very dry crumbly types.
• Parmesan: About 3.5 ounces grated (roughly 3/4 to 1 cup). Use Parmigiano-Reggiano for a nutty, salty lift that helps the filling set slightly as it bakes.
• Walnuts: About 1.75 ounces chopped (roughly 1/2 cup). Lightly toast them in a dry skillet for 3–4 minutes to intensify flavor and crunch.
• Fresh thyme: Leaves from 6–8 sprigs, roughly 1–2 tablespoons. Remove leaves from stems—thyme adds an aromatic, slightly minty note.
• Milk: 1 tablespoon for brushing (helps achieve a gentle golden color).
• Salt and cracked black pepper: Sea salt and coarsely cracked pepper to taste—be conservative with salt because the cheeses are already salty.

Instructions

Preheat and prepare: Set the oven to 350°F (or 390°F for conventional ovens without fan). Line a baking sheet with parchment paper. Keep the puff pastry cold until assembly to ensure maximum lift in the oven. Drizzle honey: Place one thawed pastry sheet on the parchment. Drizzle about 1 tablespoon of honey evenly over the surface using a spoon, spreading gently with the back to cover without tearing the dough. Add fillings: Evenly scatter toasted, chopped walnuts, crumbled blue cheese, grated Parmesan, and thyme leaves over the honey. Season with a light sprinkle of sea salt and a crack or two of black pepper. The honey helps the filling adhere to the pastry and caramelize slightly as it bakes. Roll and slice: Starting from one edge, roll the sheet tightly into a log. Repeat with the second sheet. Use a sharp knife to cut each log in half lengthwise so you have two long pieces per sheet. Cut those into segments about 1 1/2 inches wide. Twist and shape: Take each cut piece and twist the two halves away from each other a few times, forming a coil or spiral shape and tucking the end underneath to secure. If any filling spills out, tuck it back into the folds gently with your fingers. Brush and bake: Arrange twirls on the prepared sheet with space to expand. Brush the exposed pastry with 1 tablespoon milk to encourage even browning. Bake for 25–30 minutes until deep golden and puffed. Rotate the sheet halfway through for even color. Finish and serve: Remove from oven and let cool for 5 minutes. Garnish with extra thyme leaves for color. Serve warm for best texture; they retain flakiness and the cheese remains soft and luscious.

Storage Tips

For short-term storage, keep cooled twirls in an airtight container in the refrigerator for up to 48 hours. Reheat in a 325°F oven for 8–10 minutes to restore flake and warmth. To freeze unbaked, arrange shaped twirls on a tray and flash-freeze for 30 minutes, then transfer to a freezer bag for up to one month; bake straight from frozen, adding 5–8 minutes to baking time. Use parchment or silicone mats for freezing to prevent sticking. Avoid microwaves for reheating—moist heat softens the pastry.

Ingredient Substitutions

If you prefer a milder flavor, swap blue cheese for a creamy goat cheese mixed with a teaspoon of lemon zest; this keeps tang but softens intensity. Replace walnuts with pecans or toasted hazelnuts for a different nuttiness—use a 1:1 ratio. For a vegetarian parmesan-free option, omit Parmigiano and add 1 tablespoon nutritional yeast to maintain umami. To make them gluten-free, use a certified gluten-free puff pastry brand, but expect slightly different lift.

Serving Suggestions

Serve these with a sharp, acidic accompaniment such as a crisp green salad with lemon vinaigrette or pickled onions to cut richness. They pair wonderfully with dry white wines like Sancerre or a light-bodied red such as Beaujolais. For a cheese course, arrange with grapes, quince paste, and crusty bread. Small skewers of pear slices and arugula make for an elegant garnish that complements the blue cheese.

Cultural Background

While the exact twist is a modern finger-food invention, the components—puff pastry, blue cheese, and nuts—are rooted in French culinary tradition. Puff pastry has been central to French patisserie for centuries, and combining savory cheeses with nuts and honey is a classic technique to balance flavors. This preparation riffed on classic French flavors, reimagined as bite-sized hors d'oeuvres for contemporary entertaining.

Seasonal Adaptations

In winter, swap thyme for rosemary and add a pinch of orange zest for warm aromatics. In spring, use fresh tarragon and add thinly sliced spring onions for brightness. For holiday variations, scatter a few dried cranberries with the walnuts for a sweet-tart pop. These small swaps adapt the twirls to any seasonal menu effortlessly.

Meal Prep Tips

Assemble the twirls a day ahead and keep them covered on a sheet pan in the fridge; bake just before guests arrive for maximum flakiness. For larger events, shape and freeze extra batches; on the day, bake multiple trays in shifts and keep finished twirls on a low rack in the oven (around 200°F) for up to 20 minutes to hold warmth without overbaking. Label frozen portions so you can grab exactly the number you need.

These twirls are a small luxury that feels special but is simple to prepare. Try them once and you’ll see why they keep returning to my repertoire—easy to adapt, impressive to present, and consistently delicious.