Parmesan Pecan Swirls – Justine Wall

DSC_0848Parmesan Pecan Swirls – Justine Wall

Justine says: “….quantities will work based on a pack of 375g puff pastry here. You will be cutting the rectangle in half, then rolling each half up into a sausage type shape, then cutting the rolled sausage into pieces. Placed on their little whorled sides, sealed with melted butter and dusted with a few extra parmesan sprinkles, baked like this, they will retain their shape and bake themselves into the prettiest, golden swirls.

Line two baking trays with parchment. Ensure the oven is preheated to 180 degrees.

Also ensure that the pastry is cold.”

Parmesan Pecan Swirls

1x 375g ready rolled puff pastry
½ cup grated parmesan
½ cup grated cheddar (use the small side of the grater, please)
1 small clove garlic, microplaned
1 cup pecan nuts, toasted lightly and then finely chopped
Good grinding black pepper
Pinch white pepper
Good pinch Maldon salt
40g melted butter

Mix the cheeses, chopped pecan nuts, garlic and seasoning well. Ensure the garlic is rubbed into the cheese- as though you would butter for scones. Unroll the sheet of pastry onto a floured surface, and lightly brush the edges of the rectangle with the melted butter. Sprinkle 70% of the cheese mixture over the whole unrolled sheet of puff pastry- you need to reserve 30% of the mixture to dip the edges of the swirls in later.

Using a sharp non-serrated knife, slice the large rectangle in half, so that you have two smaller rectangles. Now roll each one up- you want long thin sausage shapes, so roll from the longer ends, not the shorter ends. Once you have tow long thin sausage shapes, pinch the long edge to seal the sausage down the side- otherwise the roll is liable to pop open. A gentle pinch is all you are after. Brush the sausages with more melted butter, and sprinkle each sausage with the remaining cheese and nut mixture. It’s a fairly messy process, but worth it. Now, again using a very sharp non serrated knife, cut each sausage into 10-12 pieces each, and place each swirl onto a baking tray, with the little whorled sides facing upwards. Bake in a hot preheated oven, on the top shelf, for 12-15 minutes, until golden and puffed. Serve immediately.

Michael’s recommendation – CLICK HERE

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I live on Salisbury Plain, England, in a very old, wonky thatched cottage that looks like it’s been iced with royal icing and topped with Shredded Wheat. I grew up in South Africa, but have lived in England for 18 years.

I run my design business, Hector and Haddock, from my studio at home where I design linocuts, screen prints, tea towels and greeting cards. A complete bibliophile and self confessed hoarder, all of my designs and work pay homage to vintage graphics and paper. I also use this extensive paper ephemera collection to create bespoke paper pictures for clients.

More than anything, I love to cook for people. I hope that you find these recipes helpful, inspiring and delicious, even if you don’t follow a gluten free diet. There’s more on the inspiration behind my blog in The Plain Kitchen

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