April 8th, 2012
Recipe courtesy of www.newscanada.com. For this and other great recipes, visit the California Walnut Commission
In large, dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes.
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Set aside.
Unroll pastry. It should measure a 10-inch square. If not using pre-rolled pastry, roll out to this size.
Sprinkle pastry with Cheddar cheese, walnuts and cayenne pepper, leaving a ½-inch 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 ½-inch thick slices. Arrange flat on prepared baking sheet, spacing 1 inch apart. Brush with egg. Bake in the centre of the oven until golden and puffed, about 15 minutes.
Per 2 coins: 60 calories, 3 g protein, 5 g fat, 2 g carbs, 1 g fibre