Begin by lining 2 baking trays/sheets with baking/parchment paper. Grease in place if they don't have a lip, or your bakes can 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 above. 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 & cut very carefully with a sawing motion, into slices about ½"/1½cm 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 & 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"/2½cm between each swirl.