Savory Cheese Puff Pastry Pinwheels| Spirals / “Snails”
Flaky, savory cheese spirals made with my light rough-puff dough (pre-made). Roll paper-thin, spread a farmer’s cheese dill filling, coil into snails, and bake hot at 390°F for light, layered flakes.
Servings 8 Pinwheels / Spirals
Calories 405kcal
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
If you have the dough ready, skip the first minutes until you see the filling part.
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
Serving: 1spiral with cheese filling | Calories: 405kcal | Carbohydrates: 20g | Fat: 28g
