Blue Cheese and Pecan Puff Pastry Spirals

Makes about 60 6 ounces of crumbly blue cheese, such as Point Reyes or Bleu de Bresse ½ teaspoon smoked paprika (Pimenton de La Vera) 1 to 2 tablespoons

heavy cream 1 sheet prepared puff pastry (12 by 10 inches) Flour as needed for

dusting ½ cup toasted pecans, finely chopped 2 tablespoons fresh rosemary, finelychopped, plus more for garnish ½ teaspoon kosher

salt ½ teaspoon freshly

ground pepper

1. Heat oven to 400 degrees. Line a sheet pan with parchment paper.

2. In a small bowl, mash the blue cheese and smoked paprika with a fork. Mix in enough cream to make a spreadable consistency.

3. Spread the puff pastry dough on a lightly floured work surface. Sprinkle it lightly with flour and roll it out to a 1/4-inch thickness. Cut the pastry in half lengthwise.

4. Spread the cheese mixture over each pastry piece, leaving a½ inch border along one long side. Sprinkle the pecans, rosemary, salt and pepper over the cheese. Roll each piece of pastry lengthwise, brushing a little bit of water along the edge to help seal the roll. Place the pastry logs on the prepared sheet pan and freeze for 10 minutes. (If making this ahead, wrap the pastry logs and leave them in the freezer until needed.)

5. When ready to bake, cut into 1/4inch slices and place cut-side down on the parchment-lined baking sheet, about an inch apart. Bake until golden and puffed, 10 to 15 minutes. Let cool 5 minutes, then serve on a platter garnished with rosemary sprigs.