Walnut Swirls

  • Yield 30 servings
  • Prep 15 mins
  • Cook 10 mins

These savory, cheesy crisps are great with a glass of wine.

California Walnut Board


1/2 cup walnuts, toasted and finely chopped
3/4 cup shredded Mozzarella cheese
1/4 cup Parmesan cheese
2 teaspoons chopped parsley
1 teaspoon chopped fresh thyme
1 sheet store bought puff pastry, about 9 x 9 inches in diameter
1 -- egg, lightly beaten


  1. Preheat the oven to 400F.
  2. Mix the walnuts, Mozzarella, Parmesan, parsley and thyme together in a bowl.
  3. On a lightly floured surface, roll the puff pastry into a 12 inch square.   Sprinkle the walnut-cheese mixture over the dough. Brush the egg on the outer 1/2 inch edge of the puff pastry farthest away from you.
  4. Starting with the edge closest to you, roll the puff pastry into a jelly roll. Make sure the log is relatively tight. You don’t have to make it too compact but you don’t want it loose.
  5. To seal the roll, when you get to the end press the egg brushed part of the dough against the log.  From both ends, gently stretch the log into a 15 inch log. Brush the top and sides with the beaten egg.  With a sharp knife, slice the log into 1/2 inch thick slices.
  6. Place slices several inches apart on 2 parchment paper lined baking sheets.
  7. Bake for 10 minutes until golden brown.
  8. Serve warm or room temperature. Best eaten the day they are made. They can be reheated.

Recipe courtesy of Chef Emily Luchetti.




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