- Twist and form into a twirl: Working on a sheet of baking paper, carefully twist each pastry length by turning the cut sides outward so the layers and filling remain visible. Coil each twisted strip into a round spiral shape, creating a pull-apart effect. Brush the tops lightly with milk to encourage even browning. Bake for 25–30 minutes, or until the pastry is puffed, deeply golden, and cooked through to the center.
- Finish and serve: Remove the twirls from the oven and scatter extra fresh thyme leaves over the warm pastry. Serve immediately while the cheese is soft and the layers are crisp. These are best enjoyed warm, when the contrast of textures and aromatic herbs is at its peak.
Notes
If assembling in advance, keep the rolled logs refrigerated so the pastry stays firm and easier to slice cleanly. Serve alongside a simple salad or cheese board for an elegant, shareable centerpiece.
