These savory cheese puff pastry pinwheels are crisp, flaky, and filled with a simple farmer’s cheese and herb mixture. They are made with my light rough-puff pastry dough, which rolls very thin and bakes into delicate, golden layers. A thin layer of cheese filling adds flavor without making the pastry heavy or soggy.
You can shape this recipe two ways: slice a rolled log into classic puff pastry pinwheels, or roll each strip into a coil to make spirals, also known as “snails.” Both versions bake beautifully crisp and are easy to serve as appetizers, party snacks, holiday bites, game-day finger food, or lunchbox treats. If you prefer a sweet version, try these Apple Puff Pastry Turnovers.
Why You’ll Love These Crisp, Savory Pinwheels
- Flaky without fuss. This recipe uses an easy homemade rough puff pastry dough, so there is no need for a traditional butter block.
- A savory crowd-pleaser. The filling is made with real cheese, fresh herbs, and just enough salt for a flavorful bite.
- Make-ahead friendly. Shape the spirals ahead of time, freeze them unbaked, and bake straight from frozen when needed.
- Two easy shapes. Make sliced pinwheels from a rolled log or coil long strips into spirals. Both bake crisp and flaky.
- Light and crisp texture. The pastry has crisp edges, tender layers, and a savory filling that does not feel greasy or heavy.
- Perfect for any occasion. Serve these cheese puff pastry pinwheels on party platters, holiday appetizer boards, game-day trays, or in lunchboxes.
Ingredients
Dough
Use 1/2 of the dough from the Healthy Puff Pastry Recipe. That equals 2 laminated logs. One laminated log makes about 4 pastries or spirals.
Surface prep: Grease the table with 1 tablespoon of neutral oil, such as avocado oil. This helps the pastry stretch thinly and evenly without tearing.
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, starting with ½–1 teaspoon (3–6 g), depending on how salty the cheese is
- Optional: Replace ¼ of the farmer’s cheese with feta, about 8 oz (227 g), for a saltier and tangier filling.
Video: Watch How To Make Savory Puff Pastry Pinwheels
If you already have the puff pastry dough prepared and chilled, you can go straight to mixing the filling and shaping the spirals.
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 or chives – finely sliced
- ⅓ bunch fresh dill – 5–6 sprigs, finely chopped
- 2 large eggs
- ½–1 tsp sea salt – 3–6 g, or to taste
- 1 tbsp neutral oil – for greasing the work surface while rolling
Optional
- Egg wash – for a deeper golden color before baking
- Replace ¼ of the farmer’s cheese with feta – 8 oz / 227 g for a tangier filling
Instructions
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Have the puff pastry dough prepared and chilled before you begin. If using store-bought puff pastry, do not roll it paper-thin; simply cut it into strips, add the filling, and shape.
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Mix the filling: Combine the farmer’s cheese, scallions or chives, dill, eggs, and salt in a bowl until evenly mixed.
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Roll the dough: Grease the table with 1 tablespoon of neutral oil. Roll 1 chilled laminated log into a paper-thin rectangle, about 18 × 15 inches.
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Cut strips: Divide the dough sheet into 4 long strips.
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Add filling: Spread a thin layer of cheese filling over about one-third of each strip lengthwise.
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Roll and coil: Roll each strip into a tight log, then coil it into a spiral. Tuck the end underneath to help it hold its shape.
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Bake: Place the spirals on a cold parchment-lined baking sheet. Bake at 390°F / 200°C for 35–40 minutes, or until deeply golden and crisp.
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Cool and serve: Let the pastries rest briefly on the pan, then move them to a rack.
Notes
- Thin dough and thin filling give the best lift and crisp texture.
- Leave a little space between each spiral because they expand while baking.
- For more tang, replace ¼ of the farmer’s cheese with feta, but keep the filling layer thin.
- Make-ahead tip: Freeze unbaked spirals and bake directly from frozen.
Nutrition
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Calories: 405kcal
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Carbohydrates: 20g
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Fat: 28g
The nutrition information is an estimate provided by an online nutrition calculator.
Step-by-Step: Paper-Thin, Then Coil into “Snails”
1) Mix the filling: In a bowl, combine the farmer’s cheese, scallions or chives, dill, eggs, and sea salt. Mix until smooth and evenly blended. Taste and adjust the salt if needed.
2) Roll the dough paper-thin: Lightly grease the table with 1 tablespoon of neutral oil. Roll 1 chilled laminated log into a rectangle about 18 × 15 inches or 46 × 38 cm. The dough should be thin enough to create delicate layers when baked.
3) Cut into long strips: Use a sharp knife or pizza wheel to divide the sheet into 4 long strips. You can also cut each strip as you go if that feels easier.
4) Spread a thin filling layer: Spread the cheese mixture over about one-third of each strip lengthwise. Keep the filling thin so the pastry can puff, crisp, and bake through properly.
5) Roll into logs, then coil: Roll each filled strip tightly into a slim log. Then coil each log into a spiral or snail shape and tuck the end underneath so it stays in place while baking.
6) Pan and bake: Line a cold baking sheet with parchment paper. Arrange the spirals on the sheet with a little space between them. Brush with egg wash if you want a more golden finish. Bake at 390°F / 200°C for 35–40 minutes, until puffed, deeply golden, and crisp.
7) Cool and serve: Let the savory cheese puff pastry spirals cool for a few minutes on the pan, then transfer them to a rack. They are best served warm. If needed, re-crisp them in a hot oven for 2–3 minutes.
Tips for Maximum Flake
- Roll the dough very thin. This method depends on thin sheets of pastry. Thick dough will not puff the same way.
- Keep the filling thin and not too wet. Too much moisture can make the pastry soft and reduce lift. If the filling seems watery, sprinkle a little flour over it before rolling.
- Use a hot oven and a cold sheet pan. This helps the pastry layers bake cleanly and become crisp.
- Adjust the cheese carefully. Feta adds tang and saltiness, but keep it limited to about ¼ of the cheese mixture for balance.
- Coil tightly. Roll the strips into tight logs before shaping them into spirals, and tuck the ends underneath.
Variations (Savory)
- Herb-garlic: Add parsley, extra chives, and a pinch of garlic powder to the cheese filling.
- Chili-cheddar: Add smoked paprika and chili flakes for a warmer, sharper flavor.
- Spinach-feta: Fold in well-squeezed spinach and a small amount of feta. Keep the layer very thin so the spirals stay crisp.
Storage & Make-Ahead
- Freeze unbaked spirals: Place shaped spirals on a tray until firm, then transfer them to a freezer bag. Bake from frozen at 390°F, adding a few extra minutes if needed.
- Store baked pastries: Keep them airtight for 1–2 days. Re-crisp in a hot oven for 2–3 minutes before serving.
FAQ
Pinwheels are usually sliced rounds cut from a rolled log. Spirals or “snails” are made by rolling long filled strips and coiling them into a round shape. This recipe uses the coiled spiral method, but both names describe similar savory puff pastry appetizers.
The filling may be too moist or too thick, or the oven may not have been fully hot. Roll the dough paper-thin, keep the filling layer thin, sprinkle a little flour over a wet filling if needed, and bake at 390°F on a cold, parchment-lined baking sheet.
You can, but feta is saltier and may be wetter depending on the brand. For better balance and crispness, use ¼ feta and ¾ farmer’s cheese.
Yes. Place the frozen, unbaked cheese pinwheels or spirals directly into the oven and bake right away. Add a few extra minutes if necessary.
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