Blue cheese and smoked paprika add a savory accent to these puff pastry rollups. A dusting of pecans add a satisfying crunch.
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23 per serving
- 6 ounces good quality, crumbly blue cheese
- 1/2 teaspoons smoked paprika, (pimenton de la Vera)
- 2 tablespoons heavy cream, (can reduce to 1 tbsp if desired)
- 1 sheet of frozen puff pastry, defrosted
- 1/4 cup flour, as needed for dusting
- 1/2 cup pecans, toasted, finely chopped
- 2 tablespoons rosemary needles, finely chopped, plus a few sprigs for garnish
- 1/2 teaspoons kosher salt
- 1/2 teaspoons pepper, freshly ground
Preheat oven to 400°F. Line a sheet pan with parchment paper.
In a small bowl, mash blue cheese and smoked paprika with a fork. Mix in enough cream to make a spreadable consistency. Set aside.
Spread puff pastry dough on a lightly floured work surface. Sprinkle pastry lightly with flour and roll out to 1/4-inch thickness. Cut pastry in half lengthwise. Spread the cheese to within 1/2-inch of one of the long sides. Sprinkle pecans, rosemary, salt and pepper over the cheese. Repeat with the other pastry piece. Roll each piece of pastry lengthwise. Seal the roll by moistening the end with water and lightly pressing. Place the roll on the prepared sheet pan and place in freezer for 10 minutes. Remove from refrigerator and cut into 1/4-inch thick slices.
Cook until golden and puffed, between 10-15 minutes. Cool 5 minutes, then serve on a platter garnished with rosemary sprigs.