Easter Ham Cheddar Pinwheels (Printable Version)

Flaky pastry pinwheels filled with smoky ham, sharp cheddar, and fresh herbs. An easy festive appetizer ready in 33 minutes.

# What You'll Need:

→ Pastry Base

01 - 1 sheet puff pastry (about 8 oz), thawed if frozen

→ Filling Ingredients

02 - 4 oz thinly sliced cooked ham
03 - 1 cup shredded sharp cheddar cheese
04 - 2 tablespoons finely chopped fresh chives or parsley
05 - 1 tablespoon Dijon mustard
06 - Freshly ground black pepper, to taste

→ Egg Wash

07 - 1 large egg
08 - 1 tablespoon milk or water

# Step-by-Step:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, unroll or roll out the puff pastry to a rectangle approximately 10 x 12 inches.
03 - Evenly spread the Dijon mustard over the pastry surface, leaving a ½ inch border on one long edge.
04 - Arrange ham slices over the mustard layer. Sprinkle with shredded cheddar cheese, chopped herbs, and black pepper to taste.
05 - Starting from the long edge opposite the border, roll the pastry tightly into a log shape. Seal the edge with a small amount of water.
06 - Wrap the pastry log in plastic wrap and place in the freezer for 10 minutes to firm up. This step ensures clean, even slices.
07 - Whisk together the egg and milk or water until well combined to create the egg wash.
08 - Cut the chilled log into ½ inch thick pinwheels, yielding approximately 24 pieces. Arrange cut-side up on the prepared baking sheet with slight spacing between each.
09 - Brush the tops of each pinwheel with the egg wash mixture using a pastry brush.
10 - Bake for 16 to 18 minutes until the pastry is puffed and golden brown.
11 - Transfer pinwheels to a wire rack to cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • The puff pastry turns incredibly flaky and golden while the cheddar creates these gorgeous melted pockets throughout each pinwheel
  • They come together in under 20 minutes of hands on time but look like something from a fancy bakery case
02 -
  • Don't skip the chilling step because a soft, warm pastry log will squish when you try to slice it and you'll lose those pretty spiral layers
  • Make sure your oven is fully preheated before the pinwheels go in because puff pastry needs that immediate high heat to puff properly
03 -
  • Use a sharp serrated knife and saw gently through the pastry without pressing down to maintain the spiral shape
  • If the pinwheels start unrolling while baking, gently press them back into shape with the back of a spoon as soon as they come out of the oven

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