Cheesy Fondue Puff Pastry Spirals

by Dorothy Reinhold on April 10, 2019

Print This Post Print This Post Cheesy Fondue Spirals bring all the wonderful flavor of a classic fondue to a crispy 3-bite appetizer. These will be your new go-to nibble for parties, potlucks and brunches.

Cheesy Fondue Spirals bring all the wonderful flavor of a classic fondue to a crispy 3-bite appetizer. These will be your new go-to nibble for parties, potlucks and brunches. 

It’s a little intimidating to cook or bake for other people, isn’t it? Will what you make be shockingly delicious? Will it be amazing and draw raves? Will everyone ask you for the recipe?

I had all those feelings when I was tasked with bringing something to a get-together for food bloggers. We were meeting at a museum, so it needed to be portable, hand-held for eating, and need no refrigeration or heating. And, of course, it had to impress. What to make?

Cheesy Fondue Spirals Recipe on ShockinglyDelicious.comThese Cheesy Fondue Spirals met all the conditions brilliantly, and then some! They are so, so good, you’ll find it hard to stay away from them. Consider that a warning, and pace yourself after they come out of the oven. You have been warned!

A Little Book of Cheese by Chef Debbi DubbsThe recipe is from a new little cookbook called  “A Little Book of Cheese: A Mouse Eye View into the World of Cheese,” {affiliate link} by my friend Chef Debbi Dubbs. Chef Debbi, as she is known on her social media channels, has a restaurant background, owned two catering companies, has been a private chef and a corporate chef, and has managed an upscale gourmet deli. She’s taught cooking classes, and hosts a yearly trip to the Paso Robles wine area in California to meet with wine makers, farmers, olive oil farms and others. She has chef cred, and hey, don’t you want her life?

Chef Debbi made hers into palmiers, in which you roll up the two sides together so they meet in the middle. This is what a palmier shape looks like ↓ .

Palmier shape Some puff pastry comes already rolled out into a rectangle, but the brand I bought was rolled into a circle, so I decided to simply roll it into a spiral. Suit yourself as to what you like for a final shape. It will taste and look wonderful either way!  And I will give you her directions for how to roll it into a palmier, as well, in case you want to do it that way.

How do you make Cheesy Fondue Spirals?

3 cheeses and chives for the Cheesy Fondue Spirals on ShockinglyDelicious.comYou will be using 3 cheeses — Gruyere, fontina and Parmesan. Also, some chives! I grow them in my windowsill and snip them with a kitchen shears when I need them.

Assemble cheeses and chives to fill Cheesy Fondue Spirals on ShockinglyDelicious.comGrate the cheeses and assemble everything nearby.

Puff pastry round with cheeses and chives for Cheesy Fondue Spirals on ShockinglyDelicious.comSprinkle the puff pastry with the cheeses and chives.

Roll up the Cheesy Fondue Spirals on ShockinglyDelicious.comRoll up evenly and tightly.

2 rolls of Cheesy Fondue Spirals on ShockinglyDelicious.comPlace the stuffed rolls on a parchment-lined baking sheet, seam side down. Refrigerate.

Easy Cheesy Fondue Spirals appetizer on ShockinglyDelicious.comSlice and bake them until they puff and melt. (You can use the same parchment sheet so you don’t have to waste more.) When done baking, cool on a rack.

Cheesy Fondue SpiralsThey’re easy, with a big flavor payoff!

Cheesy Fondue Spirals

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 2 hours

Yield: Makes 24 pieces

Cheesy Fondue Spirals bring all the wonderful flavor of a classic fondue to a crispy 3-bite appetizer. These will be your new go-to nibble for parties, potlucks and brunches.


  • 3/4 cup (3 ounces) grated Gruyere cheese
  • 3/4 cup (3 ounces) grated fontina cheese
  • 2 tablespoons grated Parmesan cheese
  • 2-3 tablespoons chives, minced
  • 1 (1-pound) box all-butter puff pastry, defrosted but still cold
  • Flour, for the work surface


  1. Unfold or unroll the cold pastry onto a piece of parchment that has been lightly floured. Roll gently to get rid of any creases.
  2. Typically, there are 2 pastries in each box, whether a circle or rectangle. Take them both out and assemble them both at once.
  3. Sprinkle each pastry with half the Gruyere, half the fontina, half the Parmesan and half the minced chives, leaving the slight edges uncovered by toppings. If pastry is a circle, start with the edge nearest you and begin to roll evenly and tightly, until you have rolled up all the toppings. Repeat with second pastry. If pastry is a rectangle, start at the short edge and roll it evenly and tightly towards the opposite side, until you have rolled up all the toppings. Repeat with second pastry. Place rolls seam side down on a baking sheet lined with parchment paper or a silicone baking mat. Place baking sheet with rolls on it in the refrigerator for 30 minutes, to firm up.
  4. Heat oven to 400F degrees. Place a dough roll on a cutting board and, using a serrated knife, cut the roll into 1/2-inch thick slices. Place slices about 1/2-inch apart on the prepared baking pans, and bake until browned and crisp, about 16-18 minutes, rotating the baking sheet halfway though the baking time. I baked one sheet at a time, but if you bake 2 sheets at the same time, be sure to reverse the sheets onto different racks AND rotate the sheets at the halfway point.
  5. When done, remove sheet from the oven and allow the spirals to cool for a minute or 2, before using a spatula to transfer them to a cooling rack (like you would with cookies). Once they are cooled completely (they will crisp up as they cool), you may move them to your serving platter if you are serving soon, or store them in an airtight container for a day. Puff pastry nibbles are best served the day they are made, in my opinion, but you can keep them for several days without harm if you need to. They will just lose their crispness over time.
  6. INSTRUCTIONS FROM THE BOOK TO ROLL A PALMIER SHAPE: Cut the pastry sheet in half crosswise and sprinkle with the cheeses and chives; lightly press the mixture into the pastry. Working with one sheet of pastry at a time, roll both short ends evenly until they meet in the middle. Brush off any extra flour that sticks to the pastry. You could also fold the pastry: fold the right side of the dough to the middle and repeat with the left side. Then fold one side on top of the other. The dough should look like a long book with the folds in the middle. Repeat with the second sheet.


Recipe source: Lightly adapted from the recipe Fondue Palmiers, in the cookbook "A Little Book of Cheese: A Mouse Eye View into the World of Cheese," by Chef Debbi Dubbs (Feb. 2019; self-published by Debbi Dubbs; cover photo by Christina Peters Photography).

pin this please!Pin the image below to one of your Pinterest boards, so you can save this recipe to make later!

Cheesy Fondue Spirals easy appetizer recipe on

If you like fondue, you might like to try my Baked Swiss Cheese Fondue Casserole.

Baked Swiss Cheese Fondue |ShockinglyDelicious.comBaked Swiss Cheese Fondue Casserole is unique and shockingly delicious, of course!

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{ 29 comments… read them below or add one }

Katerina @ diethood .com February 7, 2020 at 10:09 am

Oh wow, these are amazing! I am definitely making these soon!


Olivia February 7, 2020 at 6:18 am

These are so fun! They will be great for my Galentine’s party this weekend 🙂


Dorothy Reinhold February 9, 2020 at 2:01 pm

Oh yes, they’re PERFECT for wine and apps!


Lora February 7, 2020 at 3:40 am

All of that cheese in a lovely spiral. So nice as a quick app idea!!


Erin | Dinners,Dishes and Dessert February 7, 2020 at 1:35 am

This looks incredibly delicious!


Jacque Hastert February 6, 2020 at 9:05 pm

These are perfect for any gathering! I can’t wait to give them a try this weekend.


Amanda February 6, 2020 at 3:42 pm

These look like so much fun and very tasty!


Carole from Carole's Chatter May 9, 2019 at 4:16 pm

Fabulous – making me hungry! Thanks


Restaurants in Baguio April 21, 2019 at 7:10 pm

This is perfect for afternoon and even midnight snacks. The photos makes me drool just by looking at it. Looks very delicious and full of flavor.


Toni | Boulder Locavore April 18, 2019 at 5:46 pm

I love it! Looks really flavorful!


Liren | Kitchen Confidante April 16, 2019 at 8:44 pm

This is definitely entertaining-ready! What delicious bites!


Dorothy Reinhold April 19, 2019 at 4:11 pm

Oh yes, this is guest-worthy for sure!


Sandra | A Dash of Sanity April 14, 2019 at 1:00 am

This is definitely a must-make!


Melanie Bauer April 13, 2019 at 5:08 am

Looks really good! Looking forward to trying this, everyone will love this!


Dorothy Reinhold April 13, 2019 at 4:48 pm

You’re right, everyone is going to go crazy for this! In my experience, anyway.


Jade April 12, 2019 at 10:13 am

These look incredible I cannot wait to make these!


Taylor April 12, 2019 at 8:08 am

These look TO DIE FOR! Must try soon!!


Jenna April 12, 2019 at 6:44 am

These sound so good! Pinning!


Dorothy Reinhold April 12, 2019 at 8:08 am

I predict you are going to LOVE them!


Catalina April 12, 2019 at 3:35 am

My whole family will go crazy over these spirals. So perfect for our movie night dinner!


Dorothy Reinhold April 12, 2019 at 5:55 am

Oh, that sounds kinda perfect!


Carole from Carole's Chatter April 11, 2019 at 8:26 pm

Just lovely. Thanks


Dorothy Reinhold April 12, 2019 at 5:56 am

Thanks Carole!


Karen April 11, 2019 at 1:35 pm

OMG Dorothy these look amazing!


Dorothy Reinhold April 12, 2019 at 5:57 am

They are TO. DIE. FOR!


Sara Welch April 11, 2019 at 1:22 pm

What a great spin on a favorite appetizer! I’ll have to make these for Cinco de Mayo this year!


Dorothy Reinhold April 12, 2019 at 5:57 am

That’s a great excuse to make them!


Demeter April 11, 2019 at 9:58 am

I know these will be a hit at any party! So easy to make too.


Dorothy Reinhold April 12, 2019 at 5:58 am

They really ARE easy! Explaining how to do it seems long, but really you sprinkle with stuff and roll up, slice and bake!


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