Savory Cheese Puff Pastry Pinwheels | Spirals
These savory cheese puff pastry pinwheels are the crispy party bites I make from my light rough-puff pastry dough. The dough rolls paper-thin, then we add a thin cheese layer for flavor without weighing down the layers. Shape as pinwheels (slice a rolled log into rounds) or as spirals/coils (roll and coil each strip) as I did, both bake up flaky and crisp. These puff pastry pinwheels/spirals are perfect for party platters, holiday appetizer boards, game-day snacks, and lunchboxes: quick to make, easy to grab, and absolutely delicious.
For a sweet version, try Apple Puff Pastry Turnovers!
Why You’ll Love These Crisp, Savory Pinwheels
- Flaky without fuss. No butter block, the recipe uses an easy homemade rough puff pastry dough that provides flaky, crisp layers fast (if you make the dough in advance);
- Savory crowd-pleaser. Real cheese, salty, aromati herbs, gone in minutes;
- Zero last-minute stress. Shape ahead and freeze unbaked; bake straight from frozen;
- Versatile shapes: pinwheels cut from a rolled log (or dough coiled into spirals), both flake beautifully;
- Lighter feel. Crisp edges, flaky layers, tender center, flavor without that heavy, greasy bite;
- Perfect anywhere. Party platters, holiday appetizer boards, game day, or lunchboxes.
Ingredients
Dough
Use 1/2 of the dough from Healthy Puff Pastry Recipe (that’s 2 laminated logs). One laminated log makes about 4 pastries/spirals.
Surface prep: You’ll grease the table with 1 tbsp neutral oil (I use avocado oil) to help stretch the dough paper-thin.
Savory Cheese Filling
- Farmer’s cheese: 32 oz (907 g);
- Scallions or chives: 2, finely sliced;
- Fresh dill: ⅓ bunch (about 5–6 sprigs), finely chopped;
- Eggs: 2, beaten;
- Sea salt: to taste (start with ½–1 tsp / 3–6 g, depending on cheese);
- Optional: Replace ¼ of the farmer’s cheese with feta (about 8 oz / 227 g) if you prefer a saltier, tangier filling.
Savory Cheese Puff Pastry Pinwheels| Spirals / “Snails”
Ingredients
- 2 logs light puff pastry dough - see my Healthy Puff Pastry Dough Recipe
Cheese filling
- ~32 oz Farmer’s cheese - 907 g
- 2-3 Scallions/chives - finely sliced
- ⅓ bunch Fresh dill - 5–6 sprigs, finely chopped
- 2 large Eggs
- ½–1 tsp Sea salt - 3–6 g, to taste
- 1 1 tbsp (13 g) Neutral oil - for greasing surface while rolling
Optional
- Egg wash - before baking (for a more golden color)
- Replace ¼ of the farmer’s cheese with feta - 8 oz / 227 g for a saltier, tangier filling
Instructions
- For this recipe you need to have the puff pastry dough ready in advance, already chilling in the fridge. If you're using store-bought puff pastry dough, you don't need to roll it thin, just use as it is (cut into strips as long, wide as you like), spread the filling and roll.
- Mix filling: Farmer’s cheese, scallions/chives, dill, eggs, salt.
- Roll thin: If you're using my recipe of rough puff pastry dough, grease table with 1 tbsp oil; roll 1 laminated log of puff pastry dough to about 18 × 15 in (paper-thin).
- Cut strips: Divide into 4 long strips.
- Fill: Spread a thin layer of cheese over about ⅓ of each strip (lengthwise).
- Roll & coil: Roll each strip into a tight log, then coil into a spiral (snail).
- Bake: On a cold, parchment-lined sheet; 390°F / 200°C, 35–40 min to deep golden.
- Cool & serve: Rest briefly, then rack;
Video
Notes
- Thin dough + thin filling = best lift and crisp.
- Keep spirals a bit spaced; they expand.
- For more tang, swap ¼ farmer’s cheese for feta; keep the layer thin.
- Make-ahead: freeze unbaked spirals; bake from frozen.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Video: Watch How To Make Savory Puff Pastry Pinwheels
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Step-by-Step: Paper-Thin, Then Coil into “Snails”
1) Mix the filling: in a bowl, combine farmer’s cheese, scallions ( or chives), dill, eggs, and sea salt. Mix until uniform; taste and adjust salt.
2) Roll the dough paper-thin: lightly grease the table with 1 tbsp neutral oil (avocado oil). Re-roll 1 chilled laminated log into a rectangle about 18 × 15 inches (46 × 38 cm), paper-thin.
3) Cut into long strips: using a knife or pizza wheel, divide the sheet into 4 long strips. Or you can cut as you go.
4) Spread a thin filling layer: on each strip, spread the cheese mixture over about one-third of the strip’s surface (lengthwise), keep it thin for crisp layers.
5) Roll into logs, then coil: roll each filled strip up tightly (long side inward) to form a slim log, then coil each log into a spiral/snail (tuck the end under).
6) Pan + bake: line a cold baking sheet with parchment (for easy release). Place spirals on the sheet (a little space between). Egg wash is optional. Bake at 390°F / 200°C for 35–40 minutes, until puffed, deeply golden, and crisp.
7) Cool & serve: cool a few minutes on the pan, then move to a rack. Best warm; re-crisp in a hot oven for 2-3 minutes if needed.
Tips for Maximum Flake (Read if Yours Look Flat)
- Go ultra-thin. This method relies on thin sheets; thick slabs won’t puff like butter-block puff.
- Keep filling thin and dry. Too much moisture will lead to – soft pastry, less lift. If you think the filling is too watery – add a sprinkle of flour on top after spreading the filling to absorb moisture.
- Hot oven + cold sheet. Start cold, bake hot for clean lamination.
- Cheese tweak. Adding ¼ feta boosts salt/tang (make sure there’s no moisture); keep the layer thin.
- Coil tight. Roll tight logs before coiling; tuck the tail under so they hold shape.
Variations (Savory)
- Herb-garlic: add parsley/chives + pinch garlic powder to the cheese.
- Chili-cheddar: smoked paprika + chili flakes.
- Spinach-feta (very thin): fold in well-squeezed spinach and some feta; keep layer very thin.
Storage & Make-Ahead
- Freeze unbaked spirals on a tray, then bag. Bake from frozen at 390°F, adding a few minutes.
- Baked: airtight up to 1–2 days; re-crisp 2–3 minutes in a hot oven.
FAQ
Pinwheels are sliced rounds from a rolled log (common search term). Spirals/snails are coiled from long strips. This recipe bakes the coiled spirals; both terms are used so people can find them.
Most likely the filling is too heavy/moist, or oven not fully hot. Roll paper-thin, keep filling thin, dust some extra flour on top of filling before rolling and bake at 390°F on a cold, parchment-lined sheet.
You can, but it’s saltier and sometimes can be wetter (depends on the brand). I prefer ¼ feta + ¾ farmer’s cheese for balance and crispness.
Yes. Take the pre-made cheese pinwheels from the freezer and bake right away. You might need to add a few more minutes of baking though.
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