Mixed Nuts & Herb Swirls



  • 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



  • 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

One thought on “Mixed Nuts & Herb Swirls

  1. Your mode of explaining the whole thing in this paragraph is genuinely pleasant,
    every one can easily know it, Thanks a lot.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s