Bleu Cheese, Walnut, & Thyme Pull-Apart Bread

This Bleu Cheese, Walnut, & Thyme Pull-Apart Bread is deliciously savory, with a hint of sweetness. It is a perfect addition for your next get-together. It has everything you need for a great appetizer: carbs, cheese, a little protein... It is extremely satisfying, and it will definitely be enjoyed!

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I know bleu cheese can be pretty divisive - most people either love it or hate it. But if you like bleu cheese, you will like this pastry. And the best part? It looks very impressive, but it's actually very easy to make.
So where to start? First, preheat the oven to 350°F. Make sure your puff pastry sheets are fully thawed. Unfold each one to lay it flat. Drizzle 1 tablespoon of honey onto each puff pastry sheet. Then, divide the bleu cheese, parmesan cheese, and chopped walnuts, and scatter them over the pastry sheets. Top with the fresh thyme leaves. Season with sea salt and cracked pepper.

Roll up each puff pastry. Then cut them in half lengthwise. You’ll need to pinch the open sides together, to prevent the fillings from falling out. It doesn’t have to be perfectly closed, and it’s ok if some filling is poking out.

Twist each portion of pastry. Then, on a baking sheet, place the twisted puff pastries into a coil shape. Connect the pieces of pastry end-to-end to make a good-sized coil.

Brush the top of the coiled pastry with milk. Sprinkle some extra thyme leaves on top.
Bake the pastry for 25-30 minutes, til it's puffed up and golden. Remove from the oven, transfer to a platter, and serve warm.

Bleu Cheese, Walnut, & Thyme Pull-Apart Bread

Yield: 12 servings

Ingredients

  • 2 sheets puff pastry, thawed
  • 2 Tbsp honey
  • 5 oz bleu cheese, crumbled
  • 1 c grated parmesan cheese
  • ⅓ c chopped walnuts
  • 6-8 sprigs fresh thyme leaves
  • ⅛ tsp sea salt
  • ⅛ tsp cracked pepper
  • 1 Tbsp milk

Directions

  1. Preheat oven to 350°F.
  2. Open each puff pastry sheet; drizzle 1 Tbsp honey on top of each.
  3. Divide bleu cheese, parmesan cheese, & walnuts; scatter over each puff pastry.
  4. Top w/ fresh thyme leaves. Season w/ sea salt & pepper.
  5. Roll up each puff pastry sheet.
  6. Cut in half lengthwise. Pinch the pastry together to prevent the filling from spilling out.
  7. Twish each portion of puff pastry. On a baking sheet, shape the puff pastries into a coil, connecting them end-to-end.
  8. Brush w/ milk. Scatter some extra thyme leaves on top.
  9. Bake 25-30 minutes, til puffed up & golden.
  10. Remove from oven, & serve warm.

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