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California Walnuts

Walnut Cheddar Coins

Simple to make, these mouth-watering coins have a rich cheese flavour and crunchy walnut texture that make for perfect hors d’oeuvres for your holiday party.


1/2 lb 250 g pre-rolled puff pastry
1/2 cup 125 mL shredded old Cheddar cheese
1/2 cup 125 mL toasted California walnuts, finely chopped
1/4 tsp 1 mL cayenne pepper
1 1 egg, lightly beaten



Toasting walnuts: In large, dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes.

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper. Set aside.

Unroll pastry. It should measure a 10-inch (25 cm) square. If not using pre-rolled pastry, roll out to this size.

Sprinkle pastry with Cheddar cheese, walnuts and cayenne pepper, leaving a 1/2-inch (1 cm) border along the top edge. Starting at one edge, roll up tightly, jellyroll style. Place on baking sheet and freeze for 15 minutes, or until firm.

Using a serrated knife, slice pastry crosswise into 1/2-inch (1 cm) thick slices. Arrange flat on prepared baking sheet, spacing 1 inch (2.5 cm) apart. Brush with egg. Bake in the centre of the oven until golden and puffed, about 15 minutes.

Servings: about 20 coins

PER SERVING (2 coins): about 60 calories, 3g protein, 5g fat (1 g sat. fat), 2g carbohydrates, 1g fibre, 10mg cholesterol, 65mg sodium

% of RDI: 2% calcium, 2% iron, 2% vitamin A