Flaky puff pastry, creamy Roquefort cheese, walnuts, rosemary, and double cream come together in these simple, crowd-stealing appetizers.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So here’s the deal. These Roquefort and Walnut Puff Pastry Rolls were never meant to be a “thing.” I was just trying to use up a rogue wedge of Roquefort leftover from an overly ambitious cheese board I assembled for a New Year’s Eve that ended with us asleep by 10:43. Classic.
Anyway, the cheese was sitting there, daring me to do something useful with it. And that’s how I ended up elbow-deep in puff pastry and walnuts on a random Tuesday. My plan? A quiet experiment. No expectations. Just me, my oven, and some background jazz.
But then the scent—oh man. The house filled up with this buttery, nutty, herby perfume that felt way too luxurious for a weekday. And before I knew it, my kid was asking if I was baking cookies (ha!), and my husband wandered in with that “wait, are we hosting someone?” face.
We weren’t. But honestly? These tasted like we should’ve been.
Why You’ll Love This Roquefort and Walnut Puff Pastry Rolls Recipe?
I mean, let’s be real—any time flaky puff pastry is involved, you’re already halfway to greatness. But pair it with bold, tangy Roquefort cheese, finely chopped walnuts, and a whisper of fresh rosemary? You’ve got layers. Both literally and emotionally.
They’ve got that whole “fancy-but-easy” thing going on. Like something you’d nibble at a cozy wine bar that doesn’t have menus, just vibes. They’re savory and rich but not too heavy, and they walk that line between comforting and classy.
Plus, they’re freezer-friendly. Which means Future You can reap the buttery rewards without lifting a finger.
Ingredient Notes:
Honestly, nothing here is that weird or intimidating. But I’ve got thoughts—don’t I always?
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Puff Pastry: Frozen is fine. In fact, it’s perfect. Just give it time to thaw (I’ve rushed it before… not cute).
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Roquefort Cheese: Look, Roquefort isn’t for the faint of heart. It’s assertive. Salty. A little funky in the best way. But if you’re even thinking about blue cheese, you’ll probably love it.
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Double Cream: This is what takes that cheese from crumbly to spreadable. If you don’t have it, heavy cream will totally do. You’re just going for a texture that’s easy to schmear.
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Walnuts: Finely chopped is key. Nobody wants a giant chunk of walnut ruining their roll vibe. They bring that toasty, earthy thing that balances the sharpness of the cheese.
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Fresh Rosemary: Listen, this herb smells like Christmas and class. It lifts the whole thing and makes your kitchen smell like an expensive bakery.
How To Make Roquefort and Walnut Puff Pastry Rolls?
Step 1: Set the stage.
Preheat your oven to 400°F and line two baking sheets with parchment. Or don’t. Just know cleaning cheese off a baking tray is not my idea of fun.
Step 2: Roll it out.
Lightly flour your surface and roll that puff pastry out until it’s about ¼-inch thick. Not too thin, not too chunky. Then slice it lengthwise so you have two long rectangles.
Step 3: Get cheesy.
Mash your Roquefort with a bit of cream—start with 2 tablespoons and see how it feels. You want it to be spreadable, like softened butter. Add more cream if it’s being stubborn.
Step 4: Assemble the good stuff.
Spread the cheese mixture onto each pastry piece, leaving a border around the edge (you’ll thank me when you’re not scrubbing burned cheese off your tray). Sprinkle the walnuts and rosemary evenly across both.
Step 5: Roll & chill.
Roll them up from the long side, nice and snug. Pinch the seams to keep everything tucked in. Then cut into ½-inch slices and space them out on your tray. Now—this is important—pop them in the freezer for 15 minutes. That little nap helps them stay tight and rise evenly when baked. Don’t skip it.
Step 6: Bake until beautiful.
Straight from the freezer into the oven. Bake 12–15 minutes, or until they’re puffed, golden, and make you feel like a pastry wizard. Let them cool for 10 minutes if you have the self-control. (I never do.)
Storage Options:
If you have leftovers—IF—keep them in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for a few minutes to crisp them back up.
Want To Save This Recipe?
Pro move? Freeze them unbaked. Just slice, flash freeze on a tray, then toss into a freezer bag. When you need a little snack magic, bake straight from frozen. Maybe tack on an extra minute or two. They come out perfect.
Variations and Substitutions:
You can totally play around here. Honestly, I do it all the time—especially when I’m missing ingredients or feeling extra.
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Blue Cheese Lite? Try Gorgonzola or even a blue Brie if Roquefort feels too “in your face.”
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Nut Allergy? Toasted sunflower seeds are a fun switch, or skip the crunch entirely.
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Herb Swap: Thyme, sage, even chives. Rosemary’s my fave, but you do you.
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Vegan Option: Yes! Use vegan puff pastry (most are) and a good plant-based cheese. Add a little plant cream to smooth it out.
Sometimes my rosemary looks sad and I throw in za’atar or herbes de Provence. It’s a vibe.
What to Serve with Roquefort and Walnut Puff Pastry Rolls?
These puff pastry rolls are tiny flavor bombs. Here’s what they vibe with best:
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Cheese Board: Add honey, fig jam, and prosciutto. Thank me later.
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Soup Night: Butternut squash soup + these rolls? Cozy heaven.
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Brunch Spread: Eggs, greens, mimosas. You’re suddenly the cool host.
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Wine + Couch: Bold red or dry white, stretchy pants, and these rolls. That’s the tweet.
Frequently Asked Questions:
Can I make these ahead?
Totally. Slice and freeze ‘em, then bake straight from frozen. They’ll taste like you spent hours—but you didn’t.
Can I swap the cheese?
For sure. Roquefort has a strong personality, but softer blues or even tangy feta could work if that’s more your speed.
Is the freezing step optional?
Technically yes. Emotionally? No. It keeps everything tight and stops the cheese from leaking everywhere. Just do it.
Whew. That was a lot of puff pastry talk. But if you’re still reading? I think you and I would get along just fine.
Go make these Roquefort and Walnut Puff Pastry Rolls. Eat a few straight off the tray. Save the rest (or don’t). And if you do make them? I’d love to hear what you think—or what you tweaked!
Let’s keep it real in the kitchen.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Roquefort and Walnut Puff Pastry Rolls
Ingredients
- 1 sheet puff pastry approximately 11 x 14 inches, thawed
- 3 ounces Roquefort cheese softened to room temperature
- 2 to 4 tablespoons heavy double cream
- ½ cup walnuts finely chopped
- 2 tablespoons fresh rosemary minced
Instructions
Preheat and Prepare Baking Sheets:
- Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper and set aside.
Roll and Divide Puff Pastry:
- On a lightly floured surface, roll the thawed puff pastry to approximately ¼ inch thickness. Using a sharp knife or pastry cutter, divide the sheet lengthwise into two equal rectangles.
Prepare the Cheese Filling:
- In a medium-sized bowl, combine the Roquefort cheese with 2 tablespoons of cream. Mix until smooth and spreadable, adding additional cream if necessary to achieve a paste-like consistency.
Assemble the Rolls:
- Spread half of the Roquefort mixture evenly over one puff pastry rectangle, leaving a ¼ inch margin around the edges. Sprinkle evenly with half of the chopped walnuts and half of the minced rosemary. Starting from the long edge, gently roll the pastry into a log. Pinch the seam to seal securely. Repeat the process with the second pastry half and remaining ingredients.
Slice and Freeze:
- Using a sharp knife, slice each log into ½-inch thick rounds. Arrange the slices on the prepared baking sheets, leaving about 1 inch of space between each. Transfer the baking sheets to the freezer for 15 minutes to firm up the pastry before baking.
Bake:
- After chilling, remove the baking sheets from the freezer and place them directly into the preheated oven. Bake for 12 to 15 minutes, or until the rolls are golden brown and puffed.
Cool and Serve:
- Allow the rolls to cool on the baking sheet for 10 minutes before serving. Serve warm or at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
