Description
Ham and Cheese Puff Pastry Pinwheels are a delicious, easy-to-make appetizer or snack featuring flaky puff pastry rolled with savory deli ham and melted cheese. These golden, crispy pinwheels are perfect for parties, brunch, or a quick savory bite.
Ingredients
Scale
Pinwheels
- 1 sheet frozen puff pastry, thawed
- 3–4 slices deli ham (thinly sliced)
- ¾ cup shredded cheese (cheddar, Swiss, or mozzarella)
- 1 tablespoon Dijon mustard (optional, for extra flavor)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Puff Pastry: Roll out the thawed puff pastry on a lightly floured surface into a 10×12-inch rectangle to create an even base for the pinwheels.
- Add Mustard: Spread a thin, even layer of Dijon mustard over the pastry if using, to add a subtle tangy flavor.
- Layer Ham: Arrange the thinly sliced deli ham evenly over the pastry, covering the surface.
- Add Cheese: Sprinkle shredded cheese evenly over the ham to ensure every bite is cheesy and flavorful.
- Roll Up: Starting from the long edge, tightly roll the pastry into a log to encase the filling securely.
- Slice Pinwheels: Cut the log into ½-inch thick rounds, ensuring uniform pieces for even baking, and place them cut side up on the prepared baking sheet.
- Apply Egg Wash: Brush the tops of the pinwheels with the beaten egg to achieve a glossy, golden-brown finish during baking.
- Bake: Bake for 15–18 minutes until the pinwheels are puffed up and golden brown, indicating they are cooked through and crispy.
- Cool and Serve: Allow the pinwheels to cool slightly before serving warm to enjoy the melty cheese and flaky pastry.
Notes
- You can customize the cheese type or add herbs like thyme or parsley for extra flavor.
- Make sure the puff pastry is well thawed and cold for best puffing results.
- For a dairy-free version, substitute cheese with a vegan alternative and omit the egg wash or use a plant-based substitute.
- These pinwheels can be frozen before baking; freeze on the tray, then transfer to a bag for up to 1 month. Bake directly from frozen, adding a few extra minutes to baking time.
