Ham and Cheese Pinwheels (Print Version)
Golden puff pastry spirals filled with ham and cheese, baked until flaky and delicious.
# What You'll Need:
→ Dough
01 - 1 sheet puff pastry (approximately 9 oz), thawed if frozen
→ Filling
02 - 5 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 Cook:
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 1/2 inch border along one long edge.
04 - Sprinkle shredded cheese and chives evenly over the ham. Season with black pepper.
05 - Starting from the opposite long edge, tightly roll the pastry into a log toward the border. Press the edge to seal.
06 - Slice the roll into 16 even pieces. Place pinwheels cut side up on the prepared baking sheet, spacing them apart.
07 - Brush tops with beaten egg for a glossy finish.
08 - Bake for 15-18 minutes, or until golden brown and puffed.
09 - Let cool slightly before serving warm.
# Expert Advice:
01 -
- You probably have everything in your fridge right now
- They look impressive but take literally minutes to assemble
- The puff pastry creates that flaky magic everyone craves
02 -
- Overfilling these causes blowouts. Less is more when it comes to the cheese layer
- A chilled log slices cleaner. Pop it in the fridge for 10 minutes if it feels soft
- These reheat beautifully at 180°C for about 5 minutes
03 -
- Use a serrated knife if your filling keeps squishing out
- Work quickly. Warm puff pastry becomes a sticky disaster
- The egg wash also helps any extra toppings stick to the top