Savory Puff Pastry Spirals with Tomato, Dill, and Cheese

Begin with a single sheet of high‑quality puff pastry, thawed until just pliable yet still cool to the touch. A quick brush of light vegetable oil prevents sticking as you roll. The filling combines finely chopped sun‑dried tomatoes rehydrated in their oil, a touch of ketchup for sweetness and acidity, crumbled hard‑boiled eggs for texture, and a creamy mixture of mayonnaise and sour cream bound together with fresh dill, minced garlic, and a sprinkle of paprika and black pepper. Spread this vibrant mixture evenly over the pastry, leaving a small border to ensure a neat roll. Tightly roll into a log, chill briefly, then slice into uniform spirals. A final brush of beaten egg and sprinkle of grated cheese atop each spiral creates a glossy, golden finish punctuated by melty cheese. Baked at 180 °C (356 °F) for thirty minutes, the spirals puff to reveal delicate layers that encase the rich filling. Each bite delivers crisp pastry, creamy interior, and aromatic herb notes—a crowd‑pleasing fusion of textures and flavors.

Preparation, Cook, and Total Times

Preparation Time: 25 minutes (including trimming and assembly)
Chill Time: 10 minutes (for firm rolling log)
Bake Time: 30 minutes
Total Time: 1 hour 5 minutes

Yield and Cuisine

Yield: 12 spirals (serves 4–6 as appetizer, 2–3 as light meal)
Cuisine: European‑inspired savory pastry

A Full List of Ingredients

Puff Pastry and Base
• 500 g frozen puff pastry sheet, thawed but cold
• Light vegetable oil, for brushing surface and work area

Tomato‑Egg Filling
• 10 g ketchup (about 2 tsp)
• 30 g sun‑dried tomatoes in oil, finely chopped
• 5 g black sesame seeds or poppy seeds (for contrast)
• 2 Tbsp chopped fresh dill (about 4 g)
• 2 hard‑boiled eggs, roughly chopped
• 3 Tbsp mayonnaise (about 45 g)
• 1 Tbsp sour cream (about 15 g)
• 1 tsp minced garlic (about 1 large clove)
• 1 tsp paprika (smoked or sweet)
• ¼ tsp freshly ground black pepper
• Salt, to taste (a pinch)

Topping
• 1 large egg, beaten, for egg wash
• 80 g grated cheese (Gruyère, cheddar, or Swiss)

Step‑by‑Step Cooking Directions

1. Preheat your oven to 180 °C. Line a baking sheet with parchment paper.

2. On a clean work surface, lightly brush with vegetable oil. Lay the puff pastry sheet on top and brush its surface lightly with oil to prevent sticking.

3. In a mixing bowl, whisk together ketchup, chopped sun‑dried tomatoes, black sesame or poppy seeds, chopped dill, chopped eggs, mayonnaise, sour cream, minced garlic, paprika, pepper, and a pinch of salt until smooth. Taste and adjust seasoning if desired.

4. Spread the filling evenly over the pastry, leaving a 1 cm border on all sides. Use an offset spatula for an even layer.

5. Starting at one long edge, roll the pastry into a tight log, sealing the free edge by pinching the dough. Tuck the ends under slightly to keep the filling enclosed.

6. Wrap the log in plastic wrap and refrigerate for 10 minutes. Chilling firms the pastry, making slicing easier and cleaner.

7. Unwrap the chilled log and place on a cutting board. Using a sharp serrated knife, slice into twelve 1.5 cm‑thick spirals. Arrange the spirals cut‑side up on the prepared baking sheet, spacing at least 2 cm apart to allow for expansion.

8. Brush the tops of each spiral lightly with beaten egg to promote browning. Generously sprinkle grated cheese over each one.

9. Bake in the center of the preheated oven for 30 minutes, rotating the sheet halfway through for even color. The pastries should be puffed and golden, with cheese melted and slightly crisped at the edges.

10. Remove from the oven and let cool on the sheet for 5 minutes. Transfer to a wire rack and serve warm or at room temperature.

Nutritional Information

Per spiral (approximate): Calories 230 kcal, Protein 6 g, Carbohydrates 19 g, Fat 14 g, Fiber 1 g, Sodium 290 mg

The Origins and Popularity of the Recipe

Savory spiral pastries have roots in Middle Eastern and Balkan börek, Greek tyropita, and French palmiers—with each region shaping filling and technique. Puff pastry itself evolved in 17th‑century France, prized for its flaky layers. Modern adaptations combine global flavors—here, tangy ketchup and dill with classic egg and cheese—to create an appetizer that is as visually appealing as it is delicious. The spiral form has gained popularity on social media for its photogenic appearance and bite‑sized convenience.

Reasons Why You’ll Love the Recipe

• Minimal hands‑on time with maximum visual impact.
• Versatile filling: swap ingredients to suit tastes or pantry staples.
• Make‑ahead friendly: assemble and refrigerate spirals, then bake when ready.
• Balances rich, creamy filling with airy, flaky pastry.
• Perfect for entertaining, picnic baskets, or a cozy afternoon snack.

Health Benefits

Spinach and eggs provide protein, vitamins A and D, and B vitamins. Dill offers antioxidants and compounds that support digestion. Sun‑dried tomatoes add lycopene and vitamin C. While pastry is indulgent, these bites provide controlled portions paired with nutrient‑dense filling.

Serving Suggestions

• Serve on a platter with small bowls of marinara or tzatziki for dipping.
• Pair with a crisp garden salad and a light white wine or sparkling water.
• Include alongside soups or stews for a comforting meal.
• Offer at brunch alongside quiche, fruit salad, and mimosas.

Common Mistakes to Avoid

If the pastry warms too much, it will lose structure—work quickly and chill log before slicing. Overfilling can cause spirals to burst—spread filling thinly. Skipping egg wash leads to pale tops—brush generously for shine. Crowding spirals on the sheet prevents uniform puffing—allow space between each.

Pairing Recommendations

A chilled Sauvignon Blanc or dry rosé highlights herb notes and cuts through richness. A Belgian witbier or light lager complements the garlic and tomato flavors. Non‑alcoholic options include iced herbal tea with lemon or sparkling water with mint.

Cooking Tips

For extra‑crispy bottoms, preheat the baking sheet in the oven before adding spirals. Use parchment paper for easy cleanup. Grate cheese fresh for better melting and flavor. If your filling seems too loose, add a teaspoon of cornstarch to bind moisture.

Variations to Try

Replace sun‑dried tomatoes with roasted red peppers or olives. Swap dill for basil or chives for a different herb profile. Add crumbled feta or goat cheese for tang. Incorporate cooked bacon bits or diced ham for a meatier version. For a sweet twist, use cinnamon sugar and swap cheese for cream cheese with honey.

Similar Recipes to Try

Cheese and Jalapeño Pinwheels Spinach and Feta Phyllo Spirals Mushroom and Gruyère Savory Palmiers Pesto and Parmesan Twists Apple Cinnamon Pastries

Ingredient Spotlight

Dill’s feathery fronds bring a bright, citrus‑like flavor that complements the richness of cheese and pastry, adding freshness and visual appeal. It also contains a unique blend of flavonoids and essential oils with antioxidant and digestive benefits.

Conclusion

These Savory Puff Pastry Spirals with Tomato, Dill, and Cheese offer a delightful combination of textures and flavors in an elegant, easy‑to‑make format. Whether you’re hosting guests, preparing a picnic, or simply craving a tasty snack, these pastries deliver buttery layers, creamy filling, and herbal brightness in each spiral. With customizable fillings and make‑ahead convenience, keep this recipe in your repertoire for effortless entertaining.

Frequently Asked Questions

1. Can I use store‑bought filling instead of making my own? Yes—preseasoned spreads like tapenade or pesto work well; adjust quantity and moisture.

2. How long can I refrigerate unbaked spirals? Store covered in the fridge up to 24 hours; bake directly from cold.

3. Can I freeze baked spirals? Yes—cool completely, freeze in an airtight container up to 2 months; reheat in a 180 °C oven for 5 minutes.

4. Why did my spirals shrink during baking? Overhandling pastry or cutting too roughly can compress layers—slice gently and keep pastry cold.

5. Can I make mini spirals? Absolutely—slice thinner rounds and reduce bake time by 5 minutes.

6. What’s a good non‑dairy substitute for mayonnaise and sour cream? Use vegan mayo and coconut yogurt, ensuring they are thick and unsweetened.

7. My filling oozed out—how do I prevent that? Pat filling ingredients dry before mixing, and avoid overfilling the pastry.

8. Can I brush with milk instead of egg wash? Yes—milk creates a light gloss, though egg wash yields a deeper golden color.

9. How do I get distinct layers in the pastry? Ensure the pastry is cold, roll gently without pressing air out, and bake at a consistent temperature.

10. What other cheeses can I sprinkle on top? Gruyère, mozzarella, or grated Parmesan all melt beautifully and add flavor nuances.