Puff Pastry Swirls Recipes

QUICK WHITE CHEESE & DILL PASTRY SWIRLS

Steps:

• Begin by lining 2 baking trays/sheets with baking/parchment paper. Grease in place if they don't have a lip of your bakes might fall off.
• If you bought the ready-rolled puff pastry, use the paper it's rolled in to work on. Alternatively, or if using your own home-made puff pastry, use a large piece of baking/parchment paper to work on. (at least 30x40cm/12x15¾"), and dust with flour if the pastry is sticky).
• My ready-rolled puff pastry measured - 26cm x 38 cm (10 inches x 15 inches). If rolling out your own, you want a rectangle shape about that size - while rolling neaten the edges into straight lines as you go. This saves trimming the dough if not the right shape. You can still use the off cuts of pastry, but shaping and re-rolling puff pastry, results in less layers puffing up once baked. You want the pastry to be about 3mm/⅛" thick. For the ready-rolled, just leave as is. See Photo 1 below.
• Once happy with your rectangle, crumble the white cheese with a fork and spread evenly over the top of the pastry, leaving an edge of about 1/2"/1.25cm. Then place the roughly chopped dill on top. Or add any other favourite green herb. See Photos 1 & 2.
• Start rolling up the pastry, with the widest edge nearest you. This will give you more slices. Begin with a fold over and then carefully roll (using the paper if need be). As you roll, try to neaten the edges as you go and get tighter a roll as you get nearer to the end. Stop just before the end and use your index finger to flatten the pastry end a little to thin it. See Photo 2 above. Then finish rolling.
• Turn the roll of pastry over and press down on this join, smoothing together. See Photo 3 bove. Turn back over and cut in half. Roll each half in foil, and tie the ends, before placing in the fridge for 30 minutes. (You can leave longer if you like).
• Once chilled and firmer, take one roll out of the foil and cut very carefully with a sawing motion, into slices about 1/2"/1.25cm wide. You can mark on the pastry before cutting. You are looking for 9 slices in each half of dough. See Photo 5 below.
• Lift carefully and place on the prepared baking sheets/tray and re-shape to a round swirl if need be. The end pieces might not be quite swirls, but they can be the baker's taste test pieces.
• Repeat with the second roll of dough and leave a gap of about 1"/2.5cm between each swirl.
• Preheat your oven to: 200°c/180°c Fan Oven/400°f/Gas Mark 6 & place the puff pastry swirls in the fridge will the oven heats. If they are particularly soft, you can freeze or delay heating your oven.
• Place in the oven for about 7-10 minutes, when they will be beginning to set and puff up, but not cooked all the way through. Now take out the oven quickly and brush on the egg-wash on the tops and sides of the pastries. You can also do this before going in the oven, if your dough is very cold. I found brushing the egg-wash on while the dough is a little soft, is not as good. See Photo 7. Apply plenty and the result with be a nice deep golden colour. Don't be shy of colour - it's flavour!
• Bake another 15-20 minutes until deep golden and fully cooked through. See Photo 8. Check the bottoms of the pastries to make sure no raw centre or soft bottoms! They should also be a golden shade. Also turn and swap the 2 trays/sheets during the remainder of the baking time, to ensure an even bake.
• Remove from the oven and leave on the baking tray/sheet for 5 - 10 minutes, before transferring, paper and all, to the cooling racks to cool down completely.
• Eat once cooled, eat a little warm or leave out at room temperature if eating same day and the environment is not too warm.