Easter Ham Cheddar Pinwheels (Printable)
Buttery pastry spirals filled with savory ham, aged cheddar, and herbs for effortless spring entertaining.
# What You’ll Need:
→ Pastry
01 - 1 sheet puff pastry (approximately 8 ounces or half of a 17.3 ounce package), thawed if frozen
→ Filling
02 - 4 ounces thinly sliced cooked ham
03 - 1 cup shredded sharp cheddar cheese (approximately 4 ounces)
04 - 2 tablespoons finely chopped fresh chives or parsley
05 - 1 tablespoon Dijon mustard
→ Egg Wash
06 - 1 large egg
07 - 1 tablespoon milk or water
08 - Freshly ground black pepper, to taste
# How-To Steps:
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 approximately 10 x 12 inches.
03 - Evenly spread the Dijon mustard over the pastry, leaving a ½ inch border on one long edge.
04 - Layer the 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, 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. This step ensures clean, even slices.
07 - Whisk together the egg and milk or water until well combined.
08 - Cut the chilled log into ½ inch thick slices, yielding approximately 24 pinwheels. Place cut-side up on the prepared baking sheet, spacing slightly apart.
09 - Brush the tops of each pinwheel with the egg wash mixture using a pastry brush.
10 - Bake for 16 to 18 minutes, or until puffed and golden brown.
11 - Transfer to a wire rack to cool for 5 minutes before serving warm or at room temperature.
# Expert Advice:
01 -
- They come together in under 30 minutes but look like you spent all morning in the kitchen
- The combination of Dijon mustard and sharp cheddar cuts through the richness perfectly
02 -
- Don't skip the chilling step or your pinwheels will flatten into sad pancakes in the oven
- A serrated knife works better than a chefs knife for cutting through the log without squishing it
03 -
- If your pastry gets too warm and sticky while working pop the whole thing in the fridge for 5 minutes
- Freeze the unbaked sliced pinwheels on the baking sheet then transfer to a bag and bake from frozen adding 2 to 3 minutes