Easter Ham Cheddar Pinwheels (Print)

Flaky pastry spirals filled with ham, cheddar, and herbs

# Ingredient List:

→ Pastry Base

01 - 1 sheet puff pastry (approximately 17.5 oz), thawed if frozen

→ Filling Components

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

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out puff pastry into a rectangle approximately 10 x 12 inches.
03 - Evenly spread Dijon mustard over pastry surface, leaving a ½ inch border on one long edge.
04 - Arrange ham slices over mustard, sprinkle with shredded cheddar cheese and chopped herbs, season with black pepper.
05 - Roll pastry tightly starting from the long edge opposite the border, seal edge with water.
06 - Wrap log in plastic wrap, freeze for 10 minutes to firm up for clean slicing.
07 - Whisk egg with milk or water until combined.
08 - Cut log into ½ inch thick pinwheels (approximately 24 pieces), place cut-side up on prepared baking sheet with slight spacing.
09 - Brush tops of pinwheels with egg wash mixture.
10 - Bake for 16-18 minutes until puffed and golden brown.
11 - Transfer to wire rack to cool slightly before serving.

# Expert Suggestions:

01 -
  • The combination of smoky ham and sharp cheddar creates this incredibly addictive salty savory flavor that keeps people reaching for just one more
  • They look impressive but come together in under 20 minutes with ingredients you probably already have in your fridge
02 -
  • If the pastry starts getting too soft while working, pop it in the fridge for 5 minutes and continue
  • Chilling the log before slicing is the difference between messy squished pinwheels and perfect bakery style rounds
03 -
  • Use a serrated knife in a gentle sawing motion to cut through the log without squishing the pastry
  • Space the pinwheels about 2 inches apart on the baking sheet so they puff properly without sticking together

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