Go Back
–+ servings
puff-pastry-swirls-tomato-parmesan-walnut-gluten-free
Print Recipe Pin Recipe
5 from 2 votes

Sun-Dried Tomato, Parmesan and Walnut Puff Pastry Swirls (with ready-made gluten free puff pastry)

Deliciously savoury Puff Pastry Swirls filled with sun-dried tomato, Parmesan cheese and walnuts. Perfect for parties and nibbles. Recipe with ready-made gluten free puff pastry.
Prep Time15 mins
Cook Time20 mins
chill time30 mins
Total Time1 hr 5 mins
Course: Appetiser, Christmas, lunch box, nibbles, picnic
Cuisine: British, Gluten Free
Keyword: cheese, pastry, savoury, sun dried tomato, Walnut
Servings: 20 approx
Calories per serving: 115.9kcal
Author: Gluten Free Alchemist - Kate Dowse

Key equipment

  • Baking tray
  • baking paper
  • cheese grater
  • Oven
  • fridge
  • sharp knife
  • kitchen paper
  • tongs (optional)

Ingredients 

  • 280 g gluten free puff pastry = 1 packet ready-rolled Jus Rol puff pastry (or use alternative)
  • 1 egg - lightly beaten (to brush pastry and glaze) OR use milk
  • 100 g parmesan cheese approx (grated)
  • 5 large sun-dried tomatoes approx (cut into small pieces)
  • 45 g walnuts chopped/crushed

Instructions

  • If the pastry has been in the fridge, bring to room temperature before starting.
  • If using pastry that needs to be rolled, roll into a large rectangle shape about 3 mm thick. Roll on top of well-floured baking paper, lifting frequently to prevent sticking.
  • OR... Unroll the ready-rolled puff pastry sheet. Leave on the baking paper that it was packed with.
  • Lightly brush the surface with beaten egg (or milk).
  • Leaving an un-topped gap of 2 to 3 cm along one long edge, sprinkle a layer of grated parmesan cheese over the top, followed by an even random sprinkling of sun-dried tomato and chopped walnuts.
  • Brush the un-topped edge with egg-wash or milk to re-moisten (as required).
  • Roll up the pastry sheet, starting from the topped long-edge. Roll snuggly, but not over-tight to allow room to puff.
  • Finish the roll at the dampened long edge, sticking the moistened pastry onto itself. Turn over so that the join is underneath.
  • Wrap the pastry 'sausage' in the baking paper and chill for about 30 minutes to firm up.
  • Preheat the oven to 200 C/400 F/Gas 6.
  • Once chilled, use a very sharp knife to cut the pastry roll into rounds about 2 cm thick (or as you like them).
  • Place on a baking sheet lined with baking paper, flat side down and brush with beaten egg (or milk).
  • Bake for about 20 minutes until puffed and golden.
  • Remove from the oven and transfer the pastry swirls onto kitchen roll for a couple of minutes to soak up any excess oil. It's easiest to do this with tongs.
  • Enjoy hot and fresh or cold.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

Nutrition

Calories: 115.9kcal | Carbohydrates: 7.1g | Protein: 3.5g | Fat: 8.3g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.7g | Trans Fat: 0.1g | Cholesterol: 11.6mg | Sodium: 119.4mg | Potassium: 43.2mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 55.9IU | Vitamin C: 0.2mg | Calcium: 64.6mg | Iron: 0.5mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist