Cheese Pastry Coils (Print Version)

# Ingredients:

→ Pastry Shell

01 - 2 sheets of puff pastry, each 25x25cm (500g total), chilled to 4°C and rolled to about 3mm thickness

→ Cheese Mix

02 - 100g of blue cheese, crumbled into small 1/4-inch pieces and kept at 7°C
03 - Freshly grated Parmesan, 100g, with moisture under 32%

→ Toppings

04 - 2 tablespoons (30ml) raw honey, kept at 21°C
05 - Chopped walnuts, 50g, in small 1/8-inch pieces
06 - Leaves of fresh thyme from 6-8 sprigs, approximately 4g
07 - 1 tablespoon (15ml) of whole milk at 4°C

→ Flavors

08 - A pinch (1.5g) of fine sea salt
09 - A dash (0.3g) of freshly cracked black pepper

# Instructions:

01 - Set your oven to 180°C (350°F) for fan-forced or 200°C (390°F) if it's a conventional model. Prep a baking tray with parchment paper and make sure the rack's centered.
02 - Keep the pastry cold at 4°C until needed. On a lightly floured area, lay it out flat and roll to make sure it’s about 25x25cm (10x10 inches).
03 - Spread 1 tablespoon of honey over each pastry sheet. Sprinkle 50g of blue cheese and 50g of Parmesan cheese onto each sheet, then evenly add chopped walnuts and thyme leaves. For flavor, season with salt and pepper.
04 - Start rolling each pastry sheet tightly from the bottom edge. Each roll should be about 5cm (2 inches) thick when done. Use a sharp knife to cut lengthwise, slicing right through without tearing.
05 - Twist each slice 4-5 times, making a spiral shape while creating a small gap between layers. Tuck the ends underneath so it stays in place, ending up with a circle 20-23cm (8-9 inches) wide.
06 - Use a pastry brush to add a light coat of milk to the top of each pastry. Bake for 25-30 minutes, ensuring the temperature inside hits 88°C (190°F). The tops should be crispy and golden.
07 - Best served warm around 60-66°C (140-150°F). Pair with a fresh salad, hot tomato soup (74°C/165°F), balsamic drizzle at room temp, or chilled white wine (7-10°C/45-50°F).
08 - Keep leftovers at room temperature for up to 2 hours or refrigerate for 3 days at 4°C. Reheat in the oven at 180°C (350°F) for 10 minutes, ensuring it reaches 74°C (165°F) inside.

# Notes:

01 - To get the best outcome, keep pastry below 7°C while working and make sure your oven is fully preheated.

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