Description
These Puff Pastry Pinwheels with Ham and Cheese are buttery, flaky spirals filled with savory ham and melty cheese. Using store-bought puff pastry, they come together quickly and bake into golden, crispy bites that are perfect for parties, lunchboxes, or an easy snack. Simple to make, kid-friendly, and impressive enough for guests, this recipe is a go-to appetizer you can whip up anytime.
Ingredients
- 1 sheet puff pastry, thawed according to package directions
- 1–2 tablespoons Dijon mustard or yellow mustard (optional)
- 6–8 slices deli ham, thinly sliced
- 1 cup shredded cheese (cheddar, mozzarella, Swiss, or a mix)
- Salt and black pepper, to taste
- 1 egg, beaten (for egg wash)
- 1 teaspoon dried parsley or Italian seasoning, optional for garnish
- Flour, for dusting the work surface
Instructions
- Preheat the oven: Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Prepare the puff pastry: Lightly flour your work surface. Place the thawed puff pastry sheet on the surface and gently roll it with a rolling pin to smooth out the seams and create an even rectangle.
- Add the mustard: If using, spread a thin, even layer of Dijon or yellow mustard over the puff pastry, leaving a small 1/2-inch border around the edges.
- Layer the ham: Arrange the ham slices in a single, even layer over the pastry so the surface is mostly covered. Try to reach the edges so every bite has ham.
- Sprinkle the cheese: Evenly sprinkle the shredded cheese over the ham. Season lightly with salt and black pepper.
- Roll into a log: Starting from one long side, roll the puff pastry up tightly into a log, like a jelly roll. Pinch along the seam to seal so the roll stays closed.
- Chill the roll: Transfer the log to the refrigerator and chill for 10–15 minutes. Chilling firms the pastry and makes it easier to slice neat pinwheels.
- Slice the pinwheels: Using a sharp serrated knife, slice the chilled log into 1/2-inch (about 1.25 cm) thick rounds. Place each round cut-side up on the prepared baking sheet, leaving space between each one for puffing.
- Brush with egg wash: Brush the tops and sides of each pinwheel with the beaten egg. Sprinkle with dried parsley or Italian seasoning if desired.
- Bake: Bake for 15–20 minutes, or until the pinwheels are puffed, crisp, and deep golden brown and the cheese is melted and bubbly.
- Cool and serve: Let cool on the baking sheet for a few minutes, then transfer to a serving platter. Serve warm or at room temperature as an appetizer, snack, or light meal.
Notes
For the cleanest spirals, keep the puff pastry as cold as possible and do not skip the chilling step before slicing. If the pastry becomes too soft while layering, place it in the refrigerator for a few minutes to firm up. Do not overfill with cheese or it may leak excessively during baking. To make ahead, assemble the filled log, wrap tightly in plastic, and refrigerate for up to 24 hours or freeze for longer storage. Slice and bake straight from chilled or frozen, adding a few extra minutes of bake time if needed. Serve with mustard, a simple dipping sauce, or alongside a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 150
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 25mg