Easter Ham Cheddar Pinwheels (Printable Version)

Flaky pastry rolls with ham, sharp cheddar, and herbs bake into golden spirals. Perfect spring appetizer ready in 33 minutes.

# Ingredient List:

→ Pastry

01 - 1 sheet puff pastry (approximately 9 oz), thawed if frozen

→ Filling

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 - 1 large egg
07 - 1 tablespoon milk or water
08 - Freshly ground black pepper to taste

# Step-by-Step Instructions:

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 into a rectangle approximately 10 x 12 inches.
03 - Evenly spread the Dijon mustard over the pastry, leaving a ½ inch border on one long edge.
04 - Arrange the ham slices over the mustard, then sprinkle with cheddar cheese and chopped herbs. Season with black pepper.
05 - Starting from the long edge opposite the border, tightly roll the pastry into a log. Seal the edge with a small amount of water.
06 - Wrap the log in plastic wrap and freeze for 10 minutes to firm up for easier slicing.
07 - Whisk together the egg and milk or water until combined.
08 - Cut the chilled log into ½ inch thick pinwheels (approximately 24 pieces). Place cut-side up on the prepared baking sheet, spacing slightly apart.
09 - Brush the tops of each pinwheel with the egg wash mixture.
10 - Bake for 16 to 18 minutes until puffed and golden brown.
11 - Transfer to a wire rack to cool slightly before serving warm or at room temperature.

# Tips from hearthlykitchen:

01 -
  • The combination of smoky ham and sharp cheddar wrapped in buttery puff pastry creates that perfect savory bite that disappears from the platter faster than you can replenish it
  • They come together in under thirty minutes but look like you spent all morning in the kitchen
02 -
  • Chilling the log before slicing is the single most important step for clean, neat pinwheels that do not flatten in the oven
  • Working quickly while the pastry is cold prevents the butter from melting, which is what gives you those flaky layers instead of a flat, dense texture
03 -
  • Use a sharp knife and saw gently through the pastry without pressing down, which keeps the layers from compressing
  • If the log starts to soften while slicing, pop it back in the freezer for another 5 minutes and continue

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