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Walnut Pastry Roll-Ups Recipe

The flaky, nutty texture and hint of blue cheese guarantee that these cute bites will win raves every time. The simple appetizers can be made ahead of time, then baked just before guests arrive.—Margaret Minnich, Columbus, Ohio

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Walnut Pastry Roll-Ups Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

10 15 25

Ingredients

1 sheet refrigerated pie pastry
2/3 cup finely chopped walnuts
1/3 cup crumbled blue cheese
2 tablespoons minced fresh parsley, divided
1/4 teaspoon pepper
1 tablespoon milk
2 teaspoons grated Parmesan cheese

Directions

On a lightly floured surface, unroll pastry. Combine the walnuts, blue cheese, 1 tablespoon parsley and pepper; sprinkle over pastry. Cut into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on a greased baking sheet. Brush with milk; sprinkle with Parmesan cheese.
Bake at 425° for 12-15 minutes or until golden brown. Sprinkle with remaining parsley. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 appetizer equals 138 calories, 10 g fat (3 g saturated fat), 7 mg cholesterol, 124 mg sodium, 10 g carbohydrate, trace fiber, 3 g protein.

Originally published as Walnut Pastry Roll-Ups in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p42

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.