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Mini Cheese Swirls.. yummm.. easy, quick, pastry – what more can one say.. A quick snack prepared during a break while working on our garden and vegetable patch.. 🙂


  • 375g pack ready-rolled all butter puff pastry
  • 30g parmesan, finely grated
  • 30g gruyère, finely grated
  • Good pinch of cayenne pepper
  • 150g bacon rashers – optional

Optional: to serve with

  • 3 hardboiled eggs, shelled and cut into little chunks, creme fraiche, celery salt, cress



    Makes 34 swirls
    Prep time 20 mins
    Cook time 10 mins
    Total time 30 mins
total time


  1. Preheat oven to 200°C/fan 180°C.
  2. Unroll pastry onto a work surface and sprinkle with parmesan, gruyère and cayenne pepper.  (and bacon rashers.)
  3. Take one of long edges and roll up pastry to form a swirl.
  4. With a sharp knife, slice into 34 thin rounds, then place on a baking sheet lined with baking paper. Chill until ready to cook.
  5. Bake cheese swirls in preheated oven for 8-10 mins till golden brown. Remove to a wire rack to cool.
  6. Place a few egg chunks on each of the cheese swirls on top of a little crème fraîche, then top with a sprinkling of celery salt and some cress. Serve straightaway.

I didn’t prepare the eggs and we just had the Cheese Swirls as they were. Pretty good as a quick snack.. 🙂



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