Easter Ham Cheddar Pinwheels (Printer-friendly)

Buttery puff pastry rolled with savory ham, sharp cheddar, and fresh herbs for an impressive yet easy spring appetizer.

# What You’ll Need:

→ Pastry Base

01 - 1 sheet puff pastry (approximately 9 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 Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - On a lightly floured surface, roll out the puff pastry into a rectangle approximately 10 x 12 inches.
03 - Spread Dijon mustard evenly over the pastry surface, leaving a ½ inch border on one long edge.
04 - Arrange ham slices over mustard, then sprinkle with shredded cheddar, chopped herbs, and black pepper.
05 - Starting from the long edge opposite the border, roll pastry tightly into a log. Seal edge with water and wrap in plastic.
06 - Freeze wrapped log for 10 minutes to firm up, ensuring clean slices.
07 - Whisk egg with milk or water until thoroughly combined.
08 - Cut log into ½ inch thick pinwheels, yielding approximately 24 pieces. Place cut-side up on prepared baking sheet with slight spacing.
09 - Brush tops of pinwheels generously with egg wash mixture.
10 - Bake for 16 to 18 minutes until puffed and golden brown. Transfer to wire rack for brief cooling before serving.

# Expert Advice:

01 -
  • They look impressive but come together in under 30 minutes with minimal effort
  • The mustard adds just enough tang to cut through the rich cheese and ham
  • You can assemble the logs ahead and freeze them, then bake fresh whenever needed
02 -
  • Skip the chilling step and your pinwheels will flatten and lose their shape while baking
  • A serrated knife makes the cleanest cuts through the chilled log without squishing the pastry
  • Let them cool on the baking sheet for just 2 minutes before moving them or they might fall apart
03 -
  • Work quickly once the pastry is out of the fridge to keep it cold and prevent the butter from melting
  • If your log starts to feel soft while slicing pop it back in the freezer for 5 minutes

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