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1
In a food processor blend the flour, the salt, the Cheddar, and the butter until the mixture resembles meal.
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2
With the motor running add 5 tablespoons of the water and blend the mixture, adding more water if necessary, until it just forms a dough.
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3
(Do not overblend the dough.)
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4
Transfer the dough to a sheet of wax paper and halve it.
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5
With the motor running drop the garlic into the food processor and mince it.
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6
Turn off the motor, add the parsley and the walnuts, and blend them until they are chopped coarse.
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7
Add half the dough, reserving the other half, chilled, and blend the mixture, scraping down sides, until the parsley mixture is distributed evenly throughout the dough.
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8
Pat half the parsley dough into a 7- by 5-inch rectangle on a sheet of wax paper, reserving the other half, top it with another sheet of wax paper, and roll it into a 12- by 7-inch rectangle.
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9
Transfer the dough in the wax paper to a baking sheet and chill it for 10 minutes, or until it is firm but flexible.
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10
Repeat the rolling and chilling procedure with half of the reserved plain cheese dough.
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11
Discard the top sheet of wax paper from the plain cheese dough and arrange the parsley dough, unwrapped, on top, pressing the 2 layers together lightly with the rolling pin.
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12
Using the bottom sheet of wax paper as a guide and beginning with a long side, roll the dough tightly together jelly-roll fashion (if the doughs are too firm to roll easily, let them stand at room temperature until they are pliable) and chill the roll, wrapped well, for at least 1 hour or overnight.
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13
Repeat the entire procedure with the remaining reserved parsley and plain cheese doughs.
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14
The dough rolls may be made 1 week in advance and kept covered tightly and chilled.
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15
Unwrap the rolls and cut them crosswise into 1/4-inch-thick slices.
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16
Bake the pinwheels in batches on greased baking sheets in the middle of a preheated 400F.
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17
oven for 12 to 14 minutes, or until they are golden, transferring them as they are baked to racks, and let them cool.
