These savory swirls are about contrast done gently. The first bite is rich but not heavy, salty yet rounded, with just enough crunch to keep things interesting.
Difficulty
Medium
Prep Time
35 minutes
Cook Time
25 minutes
Total Time
About 1 hour
Servings
6–8 pieces
Ingredients
Instructions
- Start with the filling while the pastry stays cold.
- In a bowl, crumble the blue cheese and mix it with mascarpone until smooth but not whipped.
- Add most of the pistachios, keeping a small handful aside.
- Season lightly with black pepper and mix again. Taste — it should feel balanced, not sharp.
- Unroll the puff pastry on a lightly floured surface.
- Spread the cheese mixture evenly, reaching the edges without pressing it down too much.
- Roll the pastry into a loose log.
- Cut it lengthwise to expose the layers.
- Twist each half gently, then coil them into loose spirals.
- Place them into a greased muffin tin or onto a lined tray.
- Brush lightly with beaten egg mixed with olive oil.
- Scatter the remaining pistachios on top.
- Bake at 190°C / 375°F until puffed and deeply golden, about 25 minutes.
- Let them cool slightly before eating — the flavors settle as they rest.
Storage:
These keep well at room temperature for a few hours and reheat gently in the oven. The balance improves the next day, when the blue cheese mellows into the pastry.
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