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
