Ham and Cheese Pinwheels (Printable Version)
Flaky pastry spirals filled with ham, cheese, and mustard. Baked golden for irresistible party bites.
# What You Need:
→ Dough
01 - 1 sheet puff pastry (approximately 9 ounces), thawed if frozen
→ Filling
02 - 5 ounces thinly sliced ham
03 - 3.5 ounces shredded Swiss or cheddar cheese
04 - 1 tablespoon Dijon mustard (optional)
05 - 1 tablespoon chopped fresh chives (optional)
06 - Freshly ground black pepper, to taste
→ Finish
07 - 1 egg, beaten (for egg wash)
# How to Make It:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Unroll puff pastry on lightly floured surface. If using, spread Dijon mustard evenly over surface.
03 - Arrange ham slices evenly on pastry, leaving 1/2 inch border along one long edge. Sprinkle shredded cheese and chives evenly over ham. Season with black pepper.
04 - Starting from opposite long edge, tightly roll pastry into log toward border. Press edge to seal.
05 - Slice roll into 16 even pieces. Place pinwheels cut side up on prepared baking sheet, spacing apart.
06 - Brush tops with beaten egg for glossy finish.
07 - Bake 15-18 minutes until golden brown and puffed.
08 - Let cool slightly before serving warm.
# Expert Tips:
01 -
- They come together in under 30 minutes with ingredients you probably already have
- The puff pastry turns impossibly flaky while the filling gets perfectly melted and gooey
02 -
- Keep the pastry cold while working or it becomes sticky and hard to handle
- A sharp knife helps maintain clean spiral shapes without squishing the roll
03 -
- Freeze the rolled log for 15 minutes before slicing for cleaner cuts
- Space them at least 5 cm apart so the pastry has room to puff properly