Introduction
Ham and Cheese Puff Pastry Pinwheels are a simple, elegant, and crowd-pleasing appetizer made from flaky puff pastry rolled with savory ham and melted cheese. They bake into golden, crisp spirals that are perfect for parties, brunches, or a quick snack. Easy to assemble and customizable, they deliver impressive results with minimal effort.
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Description
These pinwheels feature a buttery, flaky exterior wrapped around thinly sliced ham and a gooey cheese filling. Once baked, the rolls expand into light, layered spirals with a toasted cheese aroma and a slightly crisp outer edge. They can be served warm or at room temperature and pair beautifully with mustard, dipping sauces, or fresh herbs.
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Ingredients
Basic Pinwheels
1 sheet puff pastry, thawed but still cold
6–8 slices deli ham
1 to 1 1/2 cups shredded cheese (Swiss, cheddar, Gruyère, or mozzarella)
1 tablespoon Dijon or honey mustard (optional)
1 beaten egg for egg wash
Pinch of black pepper
Optional Add-Ins
Thinly sliced green onions
A sprinkle of dried Italian herbs
A light brushing of garlic butter
Crushed red pepper for heat
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Instructions
1. Prepare the Puff Pastry:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Unfold the puff pastry on a lightly floured surface and gently roll it out to smooth the creases.
2. Layer the Fillings:
Spread a thin layer of mustard over the pastry (optional).
Arrange ham slices evenly across the sheet.
Sprinkle shredded cheese over the ham, leaving a small border along one long edge.
3. Roll the Dough:
Starting from the long edge opposite the border, roll the pastry tightly into a log.
Press the seam gently to seal.
Chill in the freezer for 10–15 minutes to firm up for clean slicing.
4. Slice the Pinwheels:
Using a sharp knife, cut the log into 1/2-inch slices.
Place the slices flat on the prepared baking sheet.
5. Bake:
Brush the tops lightly with egg wash.
Bake for 15–20 minutes, or until puffed and golden brown.
6. Serve:
Let the pinwheels cool slightly before serving. They are best enjoyed warm.
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Tips
Keep the puff pastry cold. Warm pastry becomes sticky and won’t puff properly.
If cheese spills out during slicing, simply press it back into the spirals.
For extra flavor, brush the baked pinwheels with melted garlic butter.
Use a serrated knife for the cleanest cuts.
Freeze the unbaked log for up to 2 months; slice and bake directly from frozen.
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Variations
Ham, Swiss, and Dijon: Classic combination using Swiss cheese and a thin smear of Dijon mustard.
Italian Pinwheels: Replace ham with pepperoni or prosciutto, and use mozzarella with Italian herbs.
Breakfast Pinwheels: Add scrambled eggs and cheddar for a morning version.
Turkey and Cheddar: Swap ham for turkey for a milder flavor.
Spicy Version: Add a thin layer of jalapeños or crushed red pepper flakes.
Herbed Spinach: Add finely chopped spinach and herbs for a lighter, fresher twist.
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Correction
If you want to make the recipe more accurate or traditional to puff pastry technique:
Ensure the pastry stays chilled to maintain flakiness.
Do not overload with cheese; too much filling prevents proper rising.
If the pinwheels flatten during baking, chill them on the tray for 10 minutes before placing them in the oven.
For even browning, rotate the baking tray halfway through the bake time.
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Enjoy
Serve Ham and Cheese Puff Pastry Pinwheels as an appetizer, brunch item, or snack. They taste great on their own or with dipping sauces like honey mustard, ranch, or marinara. Light, flaky, and satisfying, they’re a go-to recipe for both casual and special occasions.