This recipe has been a favorite for when I want something that reads as sophisticated but is genuinely simple to pull together. I first stumbled on the combination of blue cheese, walnuts, and thyme at a small bistro while traveling in Provence; the waiter described it as a playful take on classic French flavors and I knew immediately I had to recreate it at home. The twirls deliver a contrast of textures — the puff pastry bakes up impossibly flaky and golden while the blue cheese melts into pockets of sharp creaminess, and toasted walnuts add a satisfying crunch. A whisper of honey cuts through the tang, creating a balanced bite that pairs beautifully with crisp whites or a light red. I often make these for weekend gatherings or a holiday starter when I want something I can prepare ahead and finish in the oven moments before guests arrive. They store well for a day or two and are always the first thing to disappear from the board. The recipe shows off a few simple techniques — keeping pastry cold, rolling tightly, and using visual cues to judge doneness — that will lift your homemade baking. The thyme adds a fresh, herbaceous note that keeps every bite lively rather than overly rich.

Ingredients

• Puff pastry: 2 store-bought square sheets, frozen until just thawed. Look for brands with real butter if you want a richer flavor; keep them cold so they puff up beautifully.
• Honey: 2 tablespoons, drizzled sparingly to add a balancing sweetness against the blue cheese; mild liquid honey works best.
• Blue cheese: 3.5 ounces (about 100 grams), crumbled. Choose a creamy yet tangy variety such as Roquefort, Gorgonzola, or Stilton depending on how assertive you like the flavor.
• Parmesan: 3.5 ounces grated, for savory depth and to help the filling bind slightly when it melts; freshly grated is worth the extra minute.
• Walnuts: About 1/2 cup chopped (roughly 1.75 ounces). Lightly toast them in a dry skillet to bring out their aroma and crunch before using.
• Fresh thyme: Leaves from 6–8 small sprigs, roughly 2 teaspoons when stripped. Thyme adds a bright herbal note that cuts the richness.
• Milk: 1 tablespoon, for brushing the finished twirls to help the surface brown and take on a glossy finish.
• Sea salt and cracked pepper: A pinch each to season; adjust sparingly since the cheeses are naturally salty.

Instructions

Prepare the oven and pastry: Preheat the oven to 350°F (180°C) for fan-assisted ovens, or 390°F (200°C) if using a conventional oven. Line a baking sheet with parchment paper. Keep the puff pastry cold until the last possible moment; if it softens too much, chill it briefly on a cool surface so the layers stay distinct and rise properly. Assemble the filling: Drizzle about 1 tablespoon of honey over each square sheet of pastry. Scatter the toasted, chopped walnuts evenly, then distribute the crumbled blue cheese and grated Parmesan. Strip thyme leaves from the sprigs and sprinkle them over the filling. Season very lightly with sea salt and cracked pepper — remember the cheeses add saltiness of their own. Roll and shape: Starting from one edge, roll each sheet tightly into a log, creating a neat spiral of filling. Using a sharp knife, slice the log in half lengthwise so the spiral is exposed. Twist the two cut pieces around each other and coil them into tidy rounds. If any filling spills during cutting, gently tuck it back into the spiral pockets so it bakes into the center. Brush and bake: Place each twirl on the prepared baking sheet, leaving room for expansion. Brush lightly with 1/2 tablespoon milk on each to encourage browning. Bake in the center of the preheated oven for 25–30 minutes until the pastries are golden, puffed, and the cheese shows hints of bubbling. Rotate the tray halfway through if your oven has hot spots. Finish and serve: Remove the twirls from the oven and transfer to a cooling rack for a few minutes. Garnish with a few extra thyme leaves and a light drizzle of remaining honey if desired. Serve warm so the texture contrast — flaky pastry and molten pockets of cheese — is at its best.

Storage Tips

Store leftover twirls in an airtight container in the refrigerator for up to 2 days. For best texture, reheat in a 350°F oven for 8–12 minutes rather than microwaving, which can make the pastry soggy. If you want to freeze for longer storage, bake the twirls first, cool completely, then wrap individually in plastic and place in a freezer-safe bag for up to one month. Thaw in the refrigerator overnight before reheating in the oven to preserve flakiness.

Ingredient Substitutions

If you prefer a milder blue profile, substitute half the blue cheese with creamy goat cheese to soften the tang. For a dairy-free version, use a plant-based puff pastry and a firm, savory vegan cheese; note the flavor and melt characteristics will differ. Swap walnuts with pecans for a slightly sweeter, softer crunch, or use chopped hazelnuts for a more aromatic finish. Reduce honey if you want a purely savory bite, or replace with a smear of fig jam for a rustic, sweeter contrast.

Serving Suggestions

These twirls shine on a cheese board alongside olives, thinly sliced cured meats, and a small green salad tossed in lemon vinaigrette. For beverage pairings, reach for a crisp white such as Sauvignon Blanc, a dry Riesling, or a sparkling wine to cut through the richness. Arrange them warm on a wooden board with sprigs of thyme and a small pot of extra honey for guests to drizzle as they please.

Cultural Background

The concept of spiraled, filled pastry is common across Europe; in France, flaky, buttery dough is celebrated in both sweet and savory forms. This preparation borrows from that tradition by pairing regional flavors — blue cheese and walnuts are classic continental complements — and presenting them in an accessible, finger-food format. The technique of rolling and twisting to expose layers is inspired by viennoiserie methods and rustic filled breads.

Seasonal Adaptations

In autumn, fold in a tablespoon of cooked squash puree or swap thyme for rosemary and add a pinch of smoked paprika for warmth. In spring, brighten the filling with lemon zest and scatter pea shoots on top after baking. For the holidays, sprinkle the twirls with finely chopped dried cranberries for color and a tart lift that pairs nicely with the honey.

Meal Prep Tips

Assemble the twirls completely and place them on the baking sheet covered with plastic wrap in the fridge up to 24 hours ahead. Dab a little extra milk on the surface just before popping them in the oven so they take on a beautiful gloss. If baking for a crowd, bake in batches and keep the finished twirls on a low oven rack (around 200°F) for up to 15 minutes to keep warm without drying out.

These twirls capture the charm of French-inspired flavors with a straightforward technique that rewards attention to temperature and timing. They are an ideal addition to any gathering where you want an impressive, shareable bite that tastes like you spent more time than you actually did. Enjoy experimenting with variations and making this little recipe your own.