Easter Ham Cheddar Pinwheels (Printable Version)

Flaky pastry spirals stuffed with ham, cheddar, and herbs for easy spring entertaining.

# What You Need:

→ Pastry Components

01 - 1 sheet puff pastry (approximately 8 ounces), thawed if frozen
02 - 1 large egg
03 - 1 tablespoon milk or water

→ Filling

04 - 4 ounces thinly sliced cooked ham
05 - 1 cup shredded sharp cheddar cheese
06 - 2 tablespoons finely chopped fresh chives or parsley
07 - 1 tablespoon Dijon mustard
08 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, unroll or roll out the puff pastry into a rectangle measuring approximately 10 x 12 inches.
03 - Evenly spread the Dijon mustard over the pastry surface, leaving a 1/2 inch border on one long edge.
04 - Arrange ham slices over the mustard, then sprinkle evenly with cheddar cheese and chopped herbs. Season with black pepper.
05 - Starting from the long edge opposite the border, roll the pastry tightly into a log. Seal the edge with water.
06 - Wrap the log in plastic wrap and freeze for 10 minutes to firm up for cleaner slicing.
07 - Whisk together the egg and milk or water until combined.
08 - Cut the chilled log into 1/2 inch thick slices, yielding approximately 24 pinwheels. Place cut-side up on the prepared baking sheet with slight spacing between pieces.
09 - Brush the tops of each pinwheel with the egg wash mixture.
10 - Bake for 16 to 18 minutes until puffed and golden brown.
11 - Transfer to a wire rack to cool slightly before serving warm or at room temperature.

# Expert Tips:

01 -
  • The flaky pastry gives way to smoky ham and sharp cheddar in every single bite, making them impossible to stop eating
  • They come together in under 40 minutes but taste like you spent all day in the kitchen
  • The mustard adds just the right kick while fresh herbs keep everything bright and springy
02 -
  • Cold pastry is your best friend here, if it gets too warm the butter starts melting before it hits the oven and you lose those signature flaky layers
  • The 10 minute freezer chill might feel like an extra step but it is the difference between neat little pinwheels and a flattened, sad mess
03 -
  • Use a sharp knife and a gentle sawing motion to slice the log without squishing it, wiping the blade clean between cuts
  • If the pastry starts feeling sticky while working, pop it back in the fridge for 5 minutes to firm up again

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