Ham and Cheese Pinwheels

The first time I made these pinwheels was for a last-minute book club gathering when I realized I had nothing to serve. I pulled puff pastry from the freezer, grabbed whatever ham and cheese were in the fridge, and crossed my fingers. They vanished so fast that my friend asked for the recipe before she even finished her first one, and honestly, I have made them for every casual gathering since.

Last Christmas Eve, my kitchen filled with the incredible smell of these baking while my family sat around playing cards. My nephew kept wandering in, asking if they were ready yet, until finally I had to shoo him out with a plate of warm pinwheels just to get some peace. Now he requests them specifically for every holiday, calling them his special Christmas snacks.

Ingredients

• Puff pastry sheet: Thaw completely but keep it cold, working quickly prevents the butter layers from melting and ruining that gorgeous flaky texture
• Thinly sliced ham: Look for good quality deli ham without too much water content, which can make the pastry soggy during baking
• Shredded Swiss or cheddar cheese: Shredding your own cheese melts better than pre-shredded bags, which contain anti-caking agents
• Dijon mustard: This adds a subtle tang that cuts through the richness, though you can skip it if serving picky eaters
• Fresh chives: These add a mild onion flavor and beautiful green specks throughout the pinwheels
• Egg for egg wash: This creates that gorgeous golden glossy finish that makes them look bakery perfect

Instructions

Preheat and prepare:

Heat your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup and perfect browning on the bottom.

Roll and season the pastry:

Unroll your puff pastry on a lightly floured surface, then spread an even layer of Dijon mustard over the entire surface if you are using it.

Layer your fillings:

Arrange ham slices across the pastry, leaving a small border along one long edge, then sprinkle cheese and chives evenly over the ham with a generous grind of black pepper.

Roll into a log:

Starting from the long edge opposite your border, roll the pastry tightly into a log, then press the seam firmly to seal it shut.

Slice and arrange:

Cut the roll into 16 even pieces using a sharp knife, placing them cut side up on your prepared baking sheet with space between each for puffing.

Add the golden finish:

Brush the tops of each pinwheel with beaten egg, coating the exposed pastry layers but avoiding the filling.

Bake to perfection:

Bake for 15 to 18 minutes until deeply golden brown and puffed, with the cheese melted and bubbling slightly.

Serve warm:

Let them cool for just a few minutes on the baking sheet before serving warm, when the cheese is still perfectly melted and gooey.

Save

These pinwheels have become my go-to for bringing to new parents, sick friends, or anyone who needs a little comfort food pickup. I once dropped off a batch to my neighbor after her surgery, and she texted me the next morning saying they got her through a rough night with her newborn. Food really does become something more than sustenance when someone needs it most.

Make Ahead Magic

You can assemble the entire log, wrap it tightly in plastic, and refrigerate it for up to 24 hours before baking. Slice and bake just before serving for freshly baked taste with none of the last minute stress, which has saved me countless times when hosting.

Freezing For Later

Flash freeze the sliced pinwheels on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake frozen pinwheels at the same temperature, adding just 2 to 3 extra minutes, and you will have warm appetizers ready anytime unexpected guests arrive.

Flavor Variations

Try swapping ham for crispy cooked bacon, or spread a layer of pesto instead of mustard for an Italian twist. My teenage daughter loves them with pepperoni and mozzarella, and my husband requests them with smoked turkey and brie occasionally for a fancier version.

• Brush with garlic butter instead of egg wash for extra flavor
• Add a sprinkle of everything bagel seasoning before baking
• Serve with a small bowl of grainy mustard for dipping

Save

These little spirals of happiness have a way of making any gathering feel special without requiring hours of work. Watch how quickly people reach for seconds, and keep the recipe handy because they will ask.

Recipe FAQs

→ Can I prepare ham and cheese pinwheels ahead of time?

Yes, assemble the rolled log and refrigerate up to 24 hours before baking. Slice when ready to bake, adding 1-2 extra minutes to cooking time if chilled.

→ What cheese works best in these pinwheels?

Swiss and cheddar are excellent choices. Gruyère adds nutty depth, while mozzarella provides extra melt. Use any cheese that melts smoothly and complements ham.

→ How do I prevent the pastry from getting soggy?

Pat ham slices dry with paper towels before layering, and avoid overfilling with cheese. Leave the 1 cm border when rolling to create a proper seal.

→ Can I freeze these pinwheels?

Freeze unbaked sliced pinwheels on a tray, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the cooking time.

→ What can I serve with ham and cheese pinwheels?

Pair with mixed greens, tomato soup, or fruit chutney. They also complement vegetable platters, pickles, and mustard dipping sauces.

→ Why is my puff pastry not puffing properly?

Ensure pastry is very cold before baking and work quickly. Avoid stretching the dough when rolling. A hot oven (200°C minimum) is crucial for proper lift.