step: Preheat your oven to 200°C (390°F) or 180°C (350°F) for fan-forced ovens. Line a large rimmed baking sheet cleanly with a piece of non-stick parchment paper.

step: Place your chopped walnut pieces into a dry skillet over medium heat. Toast them gently for 2 to 3 minutes until warm and fragrant, then transfer to a small plate to cool completely.

step: Unroll the two cold sheets of puff pastry onto a flat, lightly floured surface. Drizzle exactly one tablespoon of honey evenly across each sheet, leaving a clean half-inch border around all edges.

step: Scatter the crumbled blue cheese, optional grated Parmesan, and cooled toasted walnuts evenly over the surface of the pastry sheets. Strip the fresh thyme leaves from their stems and sprinkle them on top, finishing with a light pinch of sea salt and black pepper.

step: Roll each pastry sheet up tightly into a uniform log shape. Using a sharp chef's knife, slice each log completely in half lengthwise to cleanly expose the interior layers of dough and filling.

step: Take a single sliced pastry strand, twist it axially along its length to secure the filling, and coil it tightly around itself to create a round snail-like spiral. Tuck the loose trailing end firmly underneath the base. Repeat for all pieces.

step: Arrange the shaped pastry twirls spaced apart on your prepared baking sheet. Lightly brush the outer exposed dough ridges with the beaten egg wash or milk.

step: Bake in the center of your oven for 25 to 30 minutes, rotating the baking sheet halfway through. Remove when the puff pastry layers are expanded, crisp, and deep golden-brown, and the center cheese is bubbling.

step: Allow the twirls to cool on the baking sheet for 5 minutes. Garnish with additional fresh thyme leaves and an optional final drizzle of warm honey before serving.