Easter Ham Cheddar Pinwheels (Printable Version)

Flaky pastry spirals filled with smoky ham, sharp cheddar, and fresh herbs. A quick, savory appetizer perfect for Easter brunch or spring gatherings.

# Ingredient List:

→ Pastry

01 - 1 sheet puff pastry (about 8 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

# How to Make:

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 - Spread the Dijon mustard evenly 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. Add freshly ground 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 place in the freezer for 10 minutes to firm up for easier slicing.
07 - Whisk together the egg and milk or water until combined to create the egg wash.
08 - Cut the chilled log into ½-inch thick pinwheels, yielding approximately 24 pieces. Place them cut-side up on the prepared baking sheet with slight spacing between each.
09 - Brush the tops of each pinwheel with the egg wash using a pastry brush.
10 - Bake for 16 to 18 minutes until the pastry is puffed and golden brown.
11 - Transfer the pinwheels to a wire rack to cool slightly before serving warm or at room temperature.

# Expert Tips:

01 -
  • The combination of smoky ham and sharp cheddar creates the perfect salty savory bite
  • Puff pastry makes them look fancy but they take barely any effort to assemble
  • You can prep everything ahead and bake them right before guests arrive
02 -
  • Cold pastry is your enemy let it thaw just enough to roll but keep it chilled
  • That quick freezer chill before slicing prevents the pinwheels from flattening in the oven
  • Space them about 2 cm apart or they will fuse together into one giant pastry blob
03 -
  • Use dental floss instead of a knife to slice the log it cuts cleanly without squishing the pastry
  • If the edges start to unroll pinch them firmly together and chill again before baking

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