Eat Recipes

Blue Cheese, Walnut and Thyme Pull Apart Puff Pastry Twirl

Buttery puff pastry, creamy blue cheese and nutty walnuts make this pull apart pastry twirl oh so delicious. It’s also versatile, simple to make and pretty much universally loved by everyone that tries it.

Watch us make this recipe here!

It is a great alternative to serving bread with soup, can be made in advance for school or work lunchboxes and also works as a light dinner or lunch, by just adding a green salad or steamed greens on the side.

The first time we baked it we made the mistake of only using one sheet of puff pastry and the whole thing was eaten before it had a chance to come off the cooling rack. We now use two sheets of pastry and try to stop ourselves (sometimes unsuccessfully) from eating it all at once!

You can watch us make this recipe on YouTube here or watch the super quick version here on TikTok.

Ingredients

2 sheets of puff pastry (square shaped sheets)

2 tablespoons of honey

100 grams of blue cheese, crumbled

100 grams of grated Parmesan cheese

50 grams of walnuts, chopped

6-8 sprigs of fresh thyme leaves

1 tablespoon of milk

Sea salt and cracked pepper

Method

1. Pre-heat oven to 180C (350F). Note, we use a gas oven that runs quite hot – you can increase to 200C (390F) in an electric non fan forced oven.

2. Drizzle 1 tablespoon of honey on each sheet of puff pastry.

3. Divide walnuts, blue cheese and Parmesan cheese and scatter over each sheet of puff pastry. Top with fresh thyme leaves and season with sea salt and cracked pepper.

4. Roll up each sheet of pastry and cut in half lengthways (you may need to tuck the pastry in after cutting to keep filling in).

5. On a sheet of baking paper carefully twist each length of pastry and make a round coil shape. Brush with milk and bake in oven for about 25-30 mins until pastry is puffed and golden and cooked through.

6. Remove from oven, scatter extra thyme leaves on top and serve warm. Enjoy!

ELE tip – try different toppings on this pastry pull apart, we love minced garlic and cheddar cheese or bacon, black olives and feta cheese. Want to make it sweet? Try stewed apple with cinnamon and honey.

Love puff pastry (who doesn’t?!) click here for our Asparagus, Prosciutto, Brie Cheese, Egg and a Thyme tarts and here for our Chicken and Pea Pie.

46 comments on “Blue Cheese, Walnut and Thyme Pull Apart Puff Pastry Twirl

  1. wowwwwwwwwww this looks so yummmmm

  2. This looks so good I almost ate my screen, damn!!

  3. Delicious!!! 🙂

  4. Hungry!

  5. Good meal

  6. OOOF, this is making me hungry LOL Thank you for popping into my blog 🙂 Following you back 🙂

  7. Love this. Will try with Stilton.

  8. This looks amazing!!

  9. This looks and sounds delicious! I’ll heed your advice and use TWO sheets of puff pastry! 😉
    Thanks for sharing!
    –Angela at http://www.PrettySpooky.Life

  10. looks so yummm… Thanks for the recipe.

    https://artoffood963672556.wordpress.com/blog/

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  13. Love this. Thanks for sharing. Reblogging.

  14. Which way do you roll it, long side or short? Also do you cut it open and expose all of the insides? Looks amazing!!

    • eatliveescape

      Hi, we use a square sheet of puff pastry so you can I’ll from Either way, but if you have a rectangle shape roll from the long side. Once it’s rolled, you cut in half down the middle of the roll longways (that exposes the ingredients) to form two pieces, and twist those pieces to form the tart. Hope you enjoy it!

      • Ginnie Boord

        I am making this today and was glad I checked back for more comments. I’m would be good if these additional directions were made part of the recipe.

      • eatliveescape

        Hi Ginnie, very good suggestion- we will update. Hope you enjoy it!

  15. Bonnie Axeman

    Hi ~ We made this last bring, using 2 puff pastry sheets & followed the directions perfectly. The puff pastry on the outside puffed & browned nicely; however the inner wrap did not cook thoroughly (almost raw & chewy). We baked it 15 minutes more than suggested, which was perfect for the outside. What would you recommend, as we would like to remake & serve for guests? It’s a beautiful presentation swirled / coiled, but the inedible raw puff pastry was a disappointment.

    • eatliveescape

      Hi, we use a gas oven that runs quite hot so if you are using electric you could try increasing the temperature to 200C (390F). Another tip is when you twist the puff pastry halves to twist them out a little longer so that the coils are thinner. Also we use a square sheet of puff pastry, if you are using larger rectangle sheets you could try cutting into a square shape first (about 9 x 9 inch). I hope this helps! In our oven 25 minutes is perfect for a golden puff and cooked through. We also bake on a higher oven shelf (not the top but about 3/4 of the way up). Thanks!

  16. This looks like something my favorite local bakery would sell! 🙂

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  18. Looks appetizing.

  19. So after cutting down the middle do you just form it Into the swirl or do you twist the roll you just got in half together and then twist into a the swirl?

    • eatliveescape

      Hi, once you cut down the middle you then twist each half separately and then form them into the swirl/coil shape (one follows on after the other)- I hope that makes sense, we are planning to film this recipe soon so everyone can see it being made. Thanks!

    • eatliveescape

      Hi the video of the recipe is now available here https://youtu.be/_cm65g7nx8U

  20. This looks great. I bet you could freeze this uncooked and cook from frozen when needed.

  21. I’m confused. Do you use the 2 sheets one on top of the other. two “layers” or do you add the ingredients on each of the sheets separately?

    • eatliveescape

      Hi you layer the ingredient on each sheet separately, then roll them up separately and cut through middle. Twist and make a coil with the first pastry twist and then add the second pastry twist and keep coiling. I hope that helps!

    • eatliveescape

      Hi the video of how to put this recipe together is now available here https://youtu.be/_cm65g7nx8U

  22. I don’t understand the roll-up…. Are the pastry sheets layered on top of each other? Or do you roll each separately to make 2 coils (or one big coil). Or are the sheets laid end to end (one side touching) to make a super long roll up? If the sheet is used singly, doesn’t the filling break through the fragile dough as you roll? Sorry to be a dope….

    • eatliveescape

      Hi layer the ingredients on each sheet separately, then roll them up separately and cut through the middle. Twist and make a coil with the first pastry twist and then add the second pastry twist and keep coiling. I hope that helps! We are planning to film this recipe tomorrow and we will add the video so it is easy to follow along and see how it is made. Thanks

    • eatliveescape

      Hi – we have just filmed this recipe so it’s easy to see how to put it together here https://youtu.be/_cm65g7nx8U

  23. Yum, yum! Looks totally delish-I’m definitely going to make this. Thanks for sharing (and thanks for swinging by the Ranch-we 💖 visitors, especially those with such adorable Chief Cuteness Officers 😉

    • eatliveescape

      Thank you! I hope you enjoy it – our chief cuteness officer is the best part of the office 🙂

  24. 25 minutes was not enough time, and the middle was not cooked. I slightly separated it and baked for additional 30 minutes with the top covered. Added dried cranberries. Exquisite!!! Thank you for sharing!

    • eatliveescape

      Pleasure! The cooking time seems to depend on the different ovens and pastry thickness, our oven also runs very hot! The added cranberries are a lovely addition!

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