Ham and Cheese Pinwheels (Printable View)
Buttery pastry rolls stuffed with ham and cheese, baked until flaky and golden
# What You'll Need:
→ Dough
01 - 1 sheet puff pastry (about 8.8 oz), thawed if frozen
→ Filling
02 - 5.3 oz thinly sliced ham
03 - 3.5 oz 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 Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll the puff pastry on a lightly floured surface. If using, spread Dijon mustard evenly over the surface.
03 - Arrange ham slices evenly on top of the pastry, leaving a ½ inch border along one long edge. Sprinkle shredded cheese and chives (if using) evenly over the ham. Season with black pepper.
04 - Starting from the opposite long edge, tightly roll the pastry into a log toward the border. Press the edge to seal.
05 - Slice the roll into 16 even pieces. Place pinwheels cut side up on the prepared baking sheet, spacing them apart.
06 - Brush tops with beaten egg for a glossy finish.
07 - Bake for 15 to 18 minutes, or until golden brown and puffed.
08 - Let cool slightly before serving warm.
# Expert Advice:
01 -
- The combination of flaky golden pastry with savory ham and melted cheese creates that perfect bite size satisfaction
- They come together in under 30 minutes using ingredients you likely already have in your kitchen
02 -
- Keep the pastry cold while working, warm pastry becomes sticky and difficult to roll tightly
- Use a sharp knife and saw gently through the pastry when slicing to avoid squishing the log flat
03 -
- Chill the rolled log for 15 minutes before slicing for cleaner cuts that hold their shape perfectly
- Rotate the baking sheet halfway through baking for even golden color on all pinwheels