Savoury Cheese and Chive Puff Pastry Swirls
These savoury cheese and chive puff pastry swirls are made with shop-bought pastry and take minutes to prepare. You can enjoy them as part of a picnic, or as the perfect party appetizer, and they can be adapted in so many ways.
By the way, I’ve got a brand new compilation post up on the blog featuring 23 inspiring ready made puff pastry recipes!
Mostly spelt, always delicious
Most of the time, my recipes lean heavily on spelt flour and fresh, wholesome ingredients. Definitely the kind of cooking that feels good inside and out. But then there’s store-bought puff pastry. Easy, flaky, golden, and let’s be honest, hardly a health food.
Still, I get it. My puff pastry recipes, like my savoury cheese and onion slices and easy chicken sausage rolls, are consistently the most popular posts on the blog. They’re quick, comforting, and always a hit, even if they’re not winning any awards for nutrition.
At The Spelt Kitchen, it’s all about balance. Some days are for spelt wholegrain bread and nourishing bakes. Others call for buttery shortcuts that make life simpler. If you’re looking to explore more with spelt, I’ve got plenty of spelt pastry recipes to inspire you. And if you’re just getting started, don’t miss my beginner’s guide to baking with spelt flour.
Either way, I’m glad you’re here, and there’s something delicious waiting for you.
Why is puff pastry difficult to make at home?
Everybody wants to enjoy the pleasure of biting into crisp puff pastry, but not many want to making it from scratch. I don’t think puff pastry is necessarily difficult, more time-consuming. The ingredients of puff pastry are simple: butter, flour, along with a touch of sugar and salt. Then all it needs is water to bind them all together. There isn’t much difference between the ingredients for short crust pastry and puff pastry, but it’s what is done to them that makes the difference.
Making puff pastry from scratch involves something called lamination. This is a very lengthy process, involving many rests in the fridge in between. Then, you have to be careful not to over-work the dough, as it can result in shrinkage. For me, there are just way too many variables. The risk of failure is high, so why bother when you can take a roll of pastry out of the fridge and prepare something delicious in just minutes?
The magic of cheese and puff pastry
The combo of cheese and puff pastry is one of my favourite things ever. There’s just something about the way rich, melty cheese pairs with crisp, golden layers of pastry that feels like pure comfort. It’s the kind of snack that disappears faster than it cools, and always gets people asking for the recipe.
This particular version couldn’t be easier. You simply take a sheet of puff pastry from the fridge, spread over a layer of cream cheese, and scatter a generous handful (or two) of grated cheese over the top. I used mature cheddar for a bold flavour, but you can use whatever cheese you love or happen to have in the fridge. I finished mine with a light sprinkle of fresh chives for colour and a mild oniony kick, but it’s completely optional.
Choose your cheese
Cheese is the star of the show here, and the type you choose can completely transform the flavour and texture of your swirls. Some cheeses melt into rich, gooey pools, while others add sharpness or stretch; it all depends on what you’re after.
Cheddar is a classic choice for a reason. Mature cheddar brings a bold, savoury punch and melts beautifully. If you prefer a milder flavour, medium cheddar or a young cheese works just as well.
Mozzarella gives that wonderful stretch and soft, creamy texture. It’s milder in taste, so it’s great when paired with something sharper like Parmesan or even a few chilli flakes for contrast.
Cream cheese adds smoothness and helps other cheeses stay in place during baking. It’s also a great base for layering in extra flavour: think garlic, herbs, or a touch of mustard.
Gruyère or Emmental are perfect if you’re after that nutty, slightly sweet finish. They melt well and bring a touch of continental flair.
Blue cheese, while a little more divisive, adds a big hit of tang and complexity. A little goes a long way, so try crumbling a small amount over cream cheese if you want something richer and more intense.
Mix and match depending on what’s in your fridge or who you’re feeding. That’s the beauty of this recipe; it’s endlessly customisable, and every version is just as delicious.
Variations of cheese puff pastry swirls
One of the best things about this puff pastry recipe is how easy it is to customise. Once you’ve got your base of pastry, cheese, and a spread, the possibilities really open up. Whether you’re raiding the fridge or planning for picky eaters, there’s always a fun twist you can try:
- Add some heat
If you like a little kick, try mixing some chilli flakes, finely chopped jalapeños, or even a touch of hot sauce into the cream cheese before spreading. The spicy contrast against the buttery pastry and melted cheese is absolutely irresistible. - Go meaty
A handful of cooked ham, salami, shredded chicken, or even crispy bacon bits turns these into something more substantial. They’re especially good for lunches or party food when you want something a little more filling. - Pizza-inspired swirls
Swap the cream cheese for a thin layer of tomato sauce or passata, sprinkle over some oregano, and you’ve got yourself mini pizza pinwheels. You can also add pepperoni slices, olives, or sweetcorn for extra toppings. - Herb it up
Swap out the chives for oregano, thyme, or parsley to add a lovely boost of flavour. Mix them into your cheese or sprinkle over just before baking. - Sweet and savoury combos
Feeling adventurous? Try adding a thin spread of onion chutney, caramelised onions, or even a dollop of fig jam with goat’s cheese. That balance of sweet and salty is always a winner.
How to enjoy your cheese and chive swirls
Once you’ve layered up your pastry, all that’s left to do is roll it tightly, slice into even rounds, and pop them into the oven. After about 25 minutes of baking, you’ll be rewarded with golden, flaky swirls that are crisp on the outside and irresistibly soft and cheesy in the centre.
These savoury cheese and chive puff pastry swirls are incredibly versatile. Serve them warm for a satisfying midday snack, tuck them into a lunchbox for something a bit more exciting, or pile them onto a platter as easy appetisers when guests come around. They’re also perfect for picnics and potlucks, travelling well and tasting just as good at room temperature.
Whether you’re serving them as part of a laid-back brunch or reaching for one as a grab-and-go bite, they’re the kind of simple bake that always disappears fast.
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Savoury Cheese Puff Pastry Swirls
Ingredients
- 275g (9¾ oz) ready made puff pastry (see note 1)
- 100g (3½ oz) cream cheese
- 200g (7 oz) cheese (any kind)
- sprinkling of chopped fresh chives (optional)
Instructions
- Pre-heat the oven to 200℃ (400℉).
- Prepare a 12-hole muffin tin by lightly greasing with oil or butter (don't use too much as there is a lot of fat in the pastry).
- Roll out your puff pastry, keeping the sheet of baking paper it is rolled in underneath.
- Spread the cream cheese in an even layer over the top of the pastry.
- Sprinkle your cheese(s) over the top.
- Sprinkle some chopped chives (if using).
- Carefully, start to gently roll the pastry from the shorter side (which is facing you). Move quickly, as the pastry will start to soften once it is out of the fridge.
- As you roll, tuck the ends in a little, and try to keep the roll fairly tight.
- When ready, cut the pastry into 12 fairly even slices.
- Carefully pick the slices and place them in the muffin tin (see note 2).
- Bake for around 25 minutes, until the tops are nice and golden.
- Leave them in the tin to cool for a while, then turn them out.
- The pastries are delicious slightly warm or eaten cold. They also freeze really well. Enjoy on a picnic, for a quick snack, or light lunch.
Notes
- It doesn't really matter the size (or weight) of your ready made pastry. However, you may need to adjust the additional ingredients if there is a big discrepancy between mine and the size you use (such as increasing or decreasing the amount of cheese).
- The softer the pastry gets, the more fragile the slices become, and it's likely they will lose their shape a little when you pick them up. This is perfectly fine, as the pastry will fuse together when baked. Just shape them into a rough circle after putting them in the tin (but don't push down too hard).
