Easter Ham Cheddar Pinwheels (Printable Version)

Flaky pastry spirals filled with smoky ham, sharp cheddar, and herbs. Ready in 30 minutes.

# What You Need:

→ 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 Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, unroll or roll out the puff pastry to 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. Add a pinch of black pepper.
05 - Starting from the long edge opposite the border, tightly roll the pastry into a log, sealing the edge with a bit of water.
06 - Wrap the log in plastic wrap and chill in the freezer for 10 minutes to firm up for easier slicing.
07 - Beat the egg with the milk or water to make an egg wash.
08 - Slice the chilled log into ½ inch thick pinwheels (about 24 pieces). Place them cut-side up on the prepared baking sheet, spacing them slightly apart.
09 - Brush the tops with egg wash.
10 - Bake for 16 to 18 minutes, or until puffed and golden brown.
11 - Transfer to a wire rack to cool slightly before serving.

# Helpful Tips:

01 -
  • These come together in under 35 minutes but taste like you spent all afternoon in the kitchen
  • The puff pastry creates these impossibly flaky layers that everyone goes crazy for
02 -
  • I skipped the freezer chill once and ended up with squished pinwheels, that 10 minutes really matters
  • Don't be shy with the egg wash, it's what creates that restaurant quality golden finish
03 -
  • Use a serrated knife and gentle sawing motion for the cleanest slices
  • Space them about 2 cm apart on the baking sheet so they puff evenly

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