Ingredients:

• 1 17.3 oz. Package Puff Pastry sheets (2 sheets – Pepperidge Farm Puff Pastry sheets)
• 1 egg lightly beaten
• ¼ cup walnuts
• ¼ cup blanched/slivered almonds (almonds should not have any skin)
• ¼ cup Cashew nuts
• 4 tablespoons + 2 tablespoons grated parmesan cheese
• ¼ teaspoon dried thyme
• ¼ teaspoon dried tarragon
• ½ teaspoon dried basil
• Pinch of salt
• 1 – 2 teaspoon red pepper flakes/crushed dried red chili
• A little bit all purpose flour for dusting

Method

• Thaw pastry sheets at room temperature (until easy to handle)
• Pre heat oven to 400 F and lightly butter 2 cookie sheets
• Toast nuts until lightly brown and let cool
• Crush nuts into fine pieces with a chopper
• Mix together chopped  nuts, salt, 4 tablespoons of the parmesan cheese, herbs, dried crushed chili flakes, and salt
• Unfold pastry sheets on a lightly floured surface
• Brush with egg mixture
• Sprinkle 1 tablespoon cheese on each of the sheet
• Divide the nut mixture into half and top each pastry sheet with nut mixture
• Roll up each sheet like a jelly roll and seal the end by pinching with your fingures or a small thong
• Refrigerate for about 5 minutes
• Cut each of the roll into ¼ of an inch thick and place cut-side down on a lightly buttered cookie sheet
• Bake for about 15-20 minutes or until golden
• Serve at room temperature
• Makes about 16 swirls per sheet