roquefort and walnut puffed stripsroquefort and walnut puffed stripsroquefort and walnut puffed stripsroquefort and walnut puffed strips

There’s a legend about roquefort (that bluish-green specked cheese from southern France) and its accidental invention. I have a thing for legends, folktales, fairytales and myths (and a collection of hundreds of books about these from around the world) so I want to believe it. A young shepherd, whose eye was caught by a fair damsel, left behind his wrapped bread and cheese snack in a cave, only to rediscover it weeks later as a moldy tastier cheese. Some appetites are by-products of other appetites. Roquefort is often paired with pears and/or walnuts and is excellent with whisky… because whisky is excellent. A friend recently told me a story of how his great uncle would crumble roquefort cheese, splash on some whisky and turn into a paste that he (and the teenagers) ate with a spoon, which they enjoyed and remember fondly (both the great uncle and cheese-whisky mix). In my attempt to recreate the whisky, roquefort and walnut mix, and to try out a new sealed two-part silicone mould (which wasn’t quite the success I had hoped for, taste and texture-wise nor aesthetically and which you could witness in the attached video). The following recipe here is my more succesful second attempt… Whiskyyyyyyyy !

roquefort and walnut puffed strips


7-8 long puffed-pastry strips (50 grams each) or 14-16 shorter ones (25 grams each)


  • 2 sheets of puff-pastry cut into 2 squares or rectangles (300 grams)
  • 125 grams of crumbled roquefort cheese
  • 10-15 walnuts (shelled, partly halfed, partly ground, approx.70 grams)
  • 1 beaten egg (50 grams)
  • 1 tbsp milk (15 grams)
  • 1 tbsp whisky (15 grams)
  • olive oil or melted butter (for brushing)
  • sea salt & ground pepper (to taste)


  • heat your oven to 200°C (395°F) with the rack in the middle
  • lay or roll out your two thin puff-pastry sheets and cut into two squares or rectangles (mine each measured 22x22cm or 9x9 inches)
  • cover two baking sheets with waxed-paper and brush oil or melted butter on each
  • place each square on each oiled/buttered wax-paper sheet and place both in the refrigerator to chill for 5 minutes
  • crack your walnuts, save some half-kernels for your garnish and coarsely grind or pulse the rest
  • beat the egg and reserve some about (1/4) for the egg-milk wash later
  • add the whisky to the remaining beaten egg
  • remove one puff-pastry square from the refrigerator
  • brush the top surface of puff-pastry square or rectangle with the egg-whisky mix
  • sprinkle 2/3 or the ground walnuts all over the surface
  • sprinkle the crumbled roquefort cheese on top of the ground walnuts
  • add some sea salt and ground pepper
  • remove second puff-pastry square from the refrigerator and also brush with egg-whisky mix
  • flip it over, upside-down and align it onto the first sheet with the cheese and walnuts (the egg-whisky part is now on the Inside)
  • with a piece of waxed-paper, press down or use a rolling pin to flatten it out a bit
  • cut the sandwiched puff-pastry sheets into long strips and/or cut across the middle to divide into shorter strips
  • space them out a bit and brush the top of each strip with the egg-milk wash
  • press one walnut half-kernel on one end and sprinkle the remaining ground walnut on the other end (or both ends)
  • place the baking sheet in the oven for 20-30 minutes and rotate once half-way through

the roquefort filling will ooze out of the sides because each strip wasn’t sealed, gather the melted cheese with a pastry brush and brush the middle parts of each strip for an additional cheesy crusty topping !

  • remove from oven and let cool 5 minutes
  • serve warm or reheated at 165°C (330°F) for 5 minutes