Pastry Jam Rolls (with cheese + walnuts)

The first time I made these, it was one of those “use what’s in the fridge” afternoons. I had a sheet of puff pastry that needed to be baked sooner rather than later, a jar of strawberry jam that was already open, and a little box of Le Carré cheese that I’d bought for snacking. Add a handful of walnuts and suddenly it wasn’t a snack situation anymore — it turned into a tray of warm, flaky rolls with jammy edges, creamy pockets, and that slightly toasty walnut bite.

These are not fussy. They look like you spent time shaping them (because the twist does all the work), but the actual steps are quick. The only part that really asks for patience is letting them bake long enough so the layers puff and brown properly.

Below is exactly how I make them, what to watch for, and a few small tweaks that help them come out the same every time.

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What are Pastry Jam Rolls?

Think of them as a shortcut Danish-meets-puff pastry twist. You spread jam, add a bit of soft cheese and nuts, roll it up, cut it, twist it, and bake. The puff pastry does the heavy lifting: it expands, goes crisp, and makes those layered edges that shatter when you bite in.

The cheese here is Le Carré — mild, creamy, and not overly salty — which balances the sweetness of the jam. Walnuts bring crunch and a slightly bitter note that keeps everything from tasting like pure sugar.

Ingredient breakdown (and why each one matters)

Puff pastry (1 rectangular sheet)

• What it does: Gives you those flaky layers and the crisp outside.
• What to look for: A rectangular sheet is easiest because it divides cleanly into four pieces.
• My note: Keep it cold. If it gets warm and floppy, it’s harder to roll and twist neatly.

Strawberry jam (4 tablespoons total)

• What it does: Adds sweetness and that sticky, fruity center.
• Texture matters: Very runny jam can leak more. Chunky jam is easier to keep in place.
• My note: I stick to about 1 tablespoon per piece — more than that and it tends to bubble out.

Le Carré cheese (2 slices/pieces per roll)

• What it does: Adds creaminess and a mild tang that makes the jam taste brighter.
• Substitution idea: If you can’t find Le Carré, use another mild creamy cheese (something that melts without separating too much).

Walnuts (4 tablespoons chopped)

• What it does: Crunch, toasty flavor, and a little bitterness that balances jam.
• My note: Chop them, don’t grind them. You want little bits, not walnut dust.

Egg yolk (1)

• What it does: Helps the outside brown nicely and gives that bakery-style shine.
• Optional add-on: If your yolk is thick, you can loosen it with a tiny splash of water, but it’s not required.

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Equipment you’ll need

• Baking tray
• Baking paper (parchment)
• Sharp knife (or pizza cutter)
• Small brush for egg yolk
• Small bowl (for the yolk)
• Optional: cooling rack (helps keep the bottoms crisp)

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Step-by-step instructions (how I do it)

1) Heat the oven and prep the tray

Preheat your oven to 200°C (392°F). Line a baking tray with baking paper.

This recipe bakes hot — puff pastry needs that initial heat so it puffs instead of melting into a flat biscuit situation.

2) Divide the puff pastry

Lay the puff pastry out on a board. Cut it into 4 equal pieces.

If the pastry is sticking or feeling soft, slide it onto the fridge for 5–10 minutes. Cold pastry is easier to handle and gives a better rise.

3) Spread the jam

On each piece, spread 1 tablespoon strawberry jam. I leave a small border around the edges (about 1 cm / ½ inch) because jam likes to travel once it heats up.

Try to spread it evenly rather than leaving a thick blob in the middle — thick spots tend to leak and burn.

4) Add the cheese

Place 2 slices/pieces of Le Carré cheese along one edge of each pastry piece (like you’re lining up the filling before rolling).

Keep the cheese near the edge so it ends up in the center as you fold and roll.

5) Sprinkle walnuts

Sprinkle 1 tablespoon chopped walnuts over each piece.

If you want a slightly cleaner twist later, keep most of the walnuts closer to the cheese line rather than scattering them right to the edges.

6) Fold into a roll

Fold each pastry piece over twice to form a roll. Basically: fold once to cover the filling, then fold again to create a tighter log.

Don’t worry about perfection. As long as it’s roughly sealed, the twist will hide small messy bits.

7) Cut and twist into spirals

Cut each roll in half. Now take each half and twist it from the outside, as if you’re forming a spiral.

I twist outward because it shows the layers nicely and helps the jam and cheese peek through in a way that looks intentional.

8) Brush with egg yolk

Beat the egg yolk in a small bowl and brush it over the top and sides of each spiral.

You don’t need to drown them — a thin coat is enough.

9) Bake

Bake at 200°C (392°F) for 30 minutes, or until deeply golden and puffed.

If your oven runs hot and the tops brown too quickly, move the tray slightly lower for the last 5–10 minutes. Puff pastry can look “done” early but still be a bit raw inside, so I prefer a solid golden color rather than pale.

10) Cool briefly

Let them cool on the tray for about 10 minutes, then move to a rack if you have one. They’re best warm, but straight-from-the-oven jam is basically edible lava, so give them a moment.

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Tips that actually help (from making these more than once)

Keep the pastry cold

If the pastry warms up, it becomes stretchy and the layers don’t puff as nicely. If at any point it feels too soft, chill it for a few minutes.

Don’t overfill with jam

I know it’s tempting. But extra jam usually ends up on the baking paper, turning dark and sticky. 1 tablespoon per piece is enough because the flavor concentrates in the oven.

Chop walnuts, don’t pulverize

Big chunks fall out; walnut powder disappears. Aim for small pieces that cling to the jam and cheese.

If jam leaks, it’s not the end

A little leakage is normal. If it bothers you, just peel off the darker bits once they cool (they’ll come away from the baking paper easily).

Want them sweeter?

Dust with a little powdered sugar after cooling. I don’t always do it, because the jam already brings sweetness, but it’s nice if you’re serving these as a dessert-dessert.

Want a sharper contrast?

Add a few tiny flakes of salt on top right after baking. It’s a small thing, but it makes the strawberry taste more “strawberry.”

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Serving ideas

• Warm as-is with coffee or tea.
• With a spoon of plain yogurt on the side (sounds odd, works great).
• As a quick dessert: add a few sliced strawberries next to them and call it a plate.

They also reheat well: 5–7 minutes in a hot oven brings back the crispness better than a microwave.

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