Savory Cheese Pastry Coils (Print Version)

# Ingredients:

→ Pastry Base

01 - Puff pastry, 2 sheets (500g total), chilled to 40°F (4°C), 10x10 inches each, 1/8 inch thick, with minimum 27 visible layers

→ Cheese Components

02 - Blue cheese, 100g, crumbled into ¼-inch pieces, at 45°F (7°C)
03 - Parmesan cheese, 100g, freshly grated, with moisture content below 32%

→ Additional Elements

04 - Raw honey, 2 tablespoons (30ml), at 70°F (21°C)
05 - Walnuts, 50g, chopped into 1/8-inch pieces
06 - Fresh thyme, 6-8 sprigs (4g), leaves only
07 - Whole milk, 1 tablespoon (15ml), at 40°F (4°C)

→ Seasonings

08 - Fine sea salt, ¼ teaspoon (1.5g)
09 - Black pepper, ⅛ teaspoon (0.3g), freshly ground

# Instructions:

01 - Preheat oven to 350°F (180°C) for fan-forced or 390°F (200°C) for conventional. Line a baking sheet with parchment paper. Position oven rack in the center.
02 - Keep pastry chilled to 40°F (4°C) until ready to use. Unfold sheets on a lightly floured surface. Roll slightly if needed to form 10x10 inch squares with 1/8-inch thickness. Ensure temperature remains below 45°F (7°C).
03 - Drizzle 1 tablespoon of honey evenly over each pastry sheet. Distribute 50g of blue cheese per sheet, followed by 50g of Parmesan. Sprinkle 25g of walnuts per sheet. Evenly scatter thyme leaves and season with salt and pepper.
04 - Tightly roll each pastry sheet from the bottom edge, creating a roll diameter of 2 inches (5cm). Use a sharp knife to cut each roll lengthwise. Cut completely through each roll but avoid tearing.
05 - Take each strip and twist 4-5 times. Form into a spiral shape, leaving a ¼-inch gap between layers. Tuck the end of each spiral underneath to secure. Aim for a final diameter of 8-9 inches (20-23cm).
06 - Brush the tops of the spirals with whole milk using a pastry brush. Bake for 25-30 minutes until the internal temperature reaches 190°F (88°C). Ensure the surface is golden brown and the layers are visibly crisp and separated.
07 - Serve pastries warm, ideally at 140-150°F (60-66°C), alongside fresh green salad, tomato soup at 165°F (74°C), balsamic reduction at room temperature, or chilled white wine at 45-50°F (7-10°C).
08 - Store pastries at room temperature for up to 2 hours or refrigerate for up to 3 days at 40°F (4°C). Reheat at 350°F (180°C) for 10 minutes until the internal temperature reaches 165°F (74°C).

# Notes:

01 - Maintaining proper pastry temperature throughout preparation ensures optimal flakes and texture.
02 - Use high-quality blue cheese and Parmesan for the best flavor.

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