Easter Ham Cheddar Pinwheels (Printable View)
Flaky pastry spirals with smoky ham, sharp cheddar, and herbs—perfect festive appetizer.
# Ingredient List:
→ Pastry
01 - 1 sheet puff pastry (approximately 9 ounces), thawed if frozen
→ Filling
02 - 4 ounces 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
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out the puff pastry into a rectangle measuring 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, then sprinkle with cheddar cheese and chopped herbs. Season with black pepper to taste.
05 - Starting from the long edge opposite the border, roll the pastry tightly into a log. Seal the edge with a small amount of water.
06 - Wrap the 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 thoroughly combined.
08 - Cut the chilled log into ½ inch thick pinwheels, yielding approximately 24 pieces. Place 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 for a golden finish.
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. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- These look like you spent hours but come together in under 35 minutes start to finish
- The combination of sharp cheddar and smoky ham creates that perfect savory sweet balance everyone craves at spring gatherings
02 -
- Skip the chilling step and your pinwheels will flatten and lose their distinct spiral shape in the oven
- Overfilling the pastry causes the cheese to leak out and burn on the baking sheet
03 -
- Use a serrated knife and gentle sawing motion to cut through the chilled log without squishing it
- Space the pinwheels at least 2 cm apart to allow for proper puffing during baking