Pear, Walnut and Gorgonzola Rolls

I have to admit to feeling quite smug now – I had no intention of baking this recipe, in fact it was quite fortuitous that I had all of the ingredients in.  I picked up a pack of top quality ‘Concorde’ pears in the supermarket yesterday – rapidly approach their sell by date so greatly reduced but still looking superb.  I’d picked up some Gorgonzola to go with them, assuming I’d bake some kind of tart, but when Kath announced last night that she was going the ‘throw a loaf into the breadmaker for lunch tomorrow’,I felt obliged to look for alternatives.  And as fate would have it, in my Paul Hollywood book was this recipe.  Smug?  Well, this was a real find, the rising and proving was much better than yesterday, and best of all – these are absolutely amazing!  Delicious warm for lunch by themselves, with a little salad

Makes 14 rolls


  • 500g Strong White Flour
  • 10g Fast Action Yeast (approx 3 tsp)
  • 10g Salt
  • 20g Softened Butter
  • 300ml Cold Water
  • 200g Gorgonzola Cheese, crumbled
  • 100g Walnuts, broken into small pieces
  • 2 pears, peeled, halved, cored & thickly sliced
  • A little Olive Oil
  • Flour for dusting


  • Mix the dry ingredients for the dough in a bowl, then add the butter and about 3/4 of the water.  Mix well with your fingers to bring the dough together, adding extra water to create a single, soft ball – this should be a little sticky
  • Drop onto a lightly floured surface and knead well for about 10 minutes, until the dough forms into a smooth ball.
  • Lightly oil the bowl and return the dough.   Cover with clingfilm and leave to rise, for about an hour until the dough has doubled in size
  • Tip the risen dough onto a lightly floured surface, and with a rolling pin roll out into a rectangle, about 45cm * 20 cm.  The dough will be 10-15mm thick
  • With the long edge nearest you, pinch the this edge of the dough to the surface to stick it in place (NB: make sure the surface isn’t floury for this to work)
  • Sprinkle the gorgonzola, then the walnut pieces evenly across the surface of the dough, and press down lightly with the palms of your hand to hold these in the dough
  • From the top edge, roll the dough towards you tightly to create a ‘swiss roll‘ effect.  make sure that there is a good join with the secured edge – this can be achieved by rolling backwards & forwards, and again is made easier if the surface of the dough doesn’t have too much loose flour
  • Use a knife to cut the into 3cm slices – you should get about 14.  Place on 2 baking sheets lined with baking parchments & scattered with a little flour.  Cover with cling film and set aside to prove for 30 minutes or so, until doubled in size
  • Push a couple of pieces of the sliced pear into each slice – this is best done from the top of the slice rather than the sides
  • Bake in a pre-heated oven, 200oC Fan, for 15-20 minutes until golden brown and hollow sounding, when tapped on the bottom
  • Allow to cool a little on wire racks before serving

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