A sweet-savoury swirl worth lingering over
When pastry is rolled up with blue cheese, pears, and honey, it bakes into spirals that balance sharpness, sweetness, and richness in a single bite. These puff pastry pinwheels are the kind of snack that feels indulgent yet sophisticated — equally at home with cocktails or as part of a cheeseboard spread.
Why blue cheese, pear and honey belong together
The salty tang of blue cheese melts into creaminess, offset by the mellow sweetness of ripe pear. Honey ties it all together with golden stickiness. It’s the same classic combination you’d see on a cheese platter, but here it’s reimagined in flaky pastry swirls. They’ve proven every bit as popular as my pesto, tomato and olive spirals and goat cheese and beetroot tartlets.
When I bring them out
These pinwheels are my go-to when I want something unexpected. They’ve earned their place alongside my lentil, carrot and cumin rolls and ham, mustard and cheddar pockets at gatherings, where savoury pastries dominate but a hint of sweetness is welcome. If you’d like to expand your pastry repertoire, take a look at 20 easy to make puff pastry appetisers. You’ll also find my smoked salmon cups make a lovely contrast in a spread.
Ingredients (makes 16 pinwheels)
- 1 sheet ready-rolled puff pastry (320g)
- 100g blue cheese (Stilton or similar), crumbled
- 1 ripe pear, peeled and thinly sliced
- 2 tbsp runny honey
- 1 egg, beaten (for glazing)
- Freshly ground black pepper
Ingredient notes
Choose a ripe pear that holds its shape when baked — Conference or Comice work well. Overripe pears collapse into mush and soak the pastry. Blue cheese varies in strength. Stilton is bold, while Danish Blue is milder. Adjust quantities depending on how strong you like it.
Equipment needed
A baking tray lined with parchment is essential. Cheese and honey can ooze during baking, so lining prevents sticking. A sharp serrated knife helps cut the rolled log into neat spirals without squashing the pastry.
Instructions
Preheat oven to 200°C (fan 180°C). Line a tray with parchment.
Unroll puff pastry. Arrange pear slices evenly across the surface. Scatter with crumbled blue cheese and drizzle lightly with honey.
Roll tightly from the long edge into a log. Slice into 16 spirals about 1.5cm thick. Arrange on tray, brush with beaten egg, and season with black pepper.
Bake for 15–18 minutes until golden brown. Cool slightly before serving.
Cooking techniques explained
Rolling tightly prevents the spirals from unravelling during baking. If the pastry is warm, chill the log for 10 minutes before slicing. Adding only a drizzle of honey keeps sweetness balanced. Too much makes the filling overly sticky and leaks onto the tray.
What to serve with blue cheese pastry pinwheels
They’re excellent served warm with a glass of wine, but also hold their own cold as part of a picnic spread. They work beautifully as part of a cheeseboard, offering a baked element that complements fresh fruit, nuts, and crackers.
Wine and beer pairings
A sweet wine like Sauternes is a natural match, echoing the honey while balancing the saltiness of blue cheese. A crisp Riesling also works, with acidity that cuts through richness. For beer, try a strong Belgian tripel for its fruity complexity, or a stout for its roasted sweetness.
Frequently asked questions
Can I use different fruit?
Yes, apples work well, offering tartness instead of pear’s mellow sweetness.
Do these pinwheels need to be served hot?
No, they’re just as tasty cooled to room temperature.
Can I make them vegetarian?
Yes, just ensure the blue cheese is vegetarian-approved.
Why is my pastry soggy?
The pears may have been too juicy. Pat slices dry with paper towel before using.
Can I freeze them?
Yes, freeze unbaked spirals and cook from frozen.
Tips for success with blue cheese pastry pinwheels
Pat pears dry to prevent excess juice leaking into the pastry. Keep fillings light. Too much cheese or honey overwhelms the pastry layers and prevents proper puffing. Swap honey for fig jam for a more luxurious twist. Add crushed walnuts for extra crunch and nuttiness.
Storage and reheating for blue cheese puff pastry pinwheels
Store in an airtight container in the fridge for up to two days. Reheat in a hot oven for 5 minutes to crisp them up.
Puff Pastry Pinwheels with Blue Cheese, Pear and Honey
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 100 g blue cheese Stilton or similar, crumbled
- 1 pear ripe , peeled and thinly sliced
- 2 tbsp runny honey
- 1 egg beaten (for glazing)
- Black pepper Freshly ground
Instructions
- Preheat oven to 200°C (fan 180°C). Line a tray with parchment.
- Unroll puff pastry. Arrange pear slices evenly across the surface. Scatter with crumbled blue cheese and drizzle lightly with honey.
- Roll tightly from the long edge into a log. Slice into 16 spirals about 1.5cm thick. Arrange on tray, brush with beaten egg, and season with black pepper.
- Bake for 15–18 minutes until golden brown. Cool slightly before serving.