Ingredients

1/3 cup (2 3/4 ounces) Stilton or other blue cheese, at room temperature

1/4 cup cream cheese, at room temperature

1 sheet , purchased frozen puff pastry, , thawed

2 cups (about 8 ounces) walnuts halves, picked over

honey for drizzling

Directions

1. In a mini-processor or by hand, mix together the cheese and cream cheese until blended. 2. On a lightly floured pastry cloth or board, unfold the pastry sheet according to the package directions. Cut in half lengthwise. 3. Carefully spread half of the cheese mixture to cover one piece of pastry, but leaving a 1/4-inch border on one long edge. Beginning with the long coated edge, tightly roll the pastry, forming a long jelly roll–style log. Moisten the border with water and pinch the edge to form a secure seam. Wrap in plastic wrap and freeze for 1 hour or until ready to bake. Repeat with the remaining piece of pastry and cheese mixture. 4. Preheat the oven to 400°F. Line a baking sheet with parchment paper or leave ungreased and set aside. 5. Remove one log at a time from the freezer and unwrap on a cutting board. Thaw slightly. Measure and mark 1/4-inch increments and slice with a serrated knife. Arrange the pinwheels on the baking sheet, at least 1 inch apart. Gently press 1 walnut half into the center of each pinwheel. Bake until the pastry is golden brown, 10 to 12 minutes. Remove from the oven and, using a teaspoon or squeeze bottle, drizzle with a crisscross thread of honey. Serve immediately. Serving Size: 4 pinwheels From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.