Ham and Cheese Pinwheels
Ham and cheese puff pastry pinwheels are a quick and easy, crowd-pleasing addition to any menu - from cocktail parties to holiday brunch. These flaky bites combine savory ham, tangy Dijon mustard, and nutty Gruyère cheese for a brunch bite or appetizer that’s simple to make and always a hit.
Servings 24 pinwheels
Equipment
- Parchment Paper
Ingredients
- 2 sheets puff pastry from the refrigerator, not freezer
- 3 tablespoons Dijon mustard
- 12 slices thinly-sliced deli ham (about 10 ounces)
- 2 cups Gruyère cheese freshly grated
- chopped fresh herbs such as basil, parsley, thyme, or chives (optional, for serving)
Instructions
- Unroll one piece of puff pastry dough on a piece of parchment paper.2 sheets puff pastry
- Spread about half of the Dijon mustard onto the dough, leaving a small border around the edges - about 1/2-inch.3 tablespoons Dijon mustard
- Layer 6 slices of ham on top, overlapping as needed, and then sprinkle 1 cup of cheese over the ham.12 slices thinly-sliced deli ham, 2 cups Gruyère cheese
- Starting with the shorter side, roll the pastry up tightly into a log. Trim any uneven edges, if necessary. Wrap the log up in the parchment paper and place it in the fridge for 15-20 minutes.
- Repeat with the second piece of dough and the remaining ingredients.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Once the ham and cheese logs are firm, use a sharp serrated knife to cut 1/2-inch slices. (I like to start in the middle as I find it easier to keep cutting the dough in half, and half again, etc.) You should be able to get about 12 slices for each log.
- Arrange the slices on the prepared pans so that they're not touching - about 1-inch apart is good.
- Bake for 18-20 minutes. You'll know that they're done when the puff pastry golden brown and puffy and the cheese is hot and bubbly.
- Remove from the oven. These can be served hot or at room temperature. Garnish with fresh herbs, if desired.chopped fresh herbs
Notes
Ang's Recipe Tips
Because puff pastry can be a little finicky, here’s how to avoid the most common problems people run into:
- Keep it Cool: Work with chilled dough to keep the layers flaky. If your pastry gets too soft, pop it in the fridge for a few minutes before rolling.
- Don’t Overfill: A thin, even layer of ham and cheese prevents leaks. You want the pinwheels flaky, not soggy.
- Chill Before Slicing: Roll up the pastry and refrigerate for 15–20 minutes before cutting. This helps the spiral hold its shape and bake evenly.
- Use a Sharp Knife: Slice cleanly to keep those layers distinct.
- Bake on Parchment: It keeps the pinwheels from sticking and makes cleanup a breeze.
- Watch Your Oven: If the tops brown too quickly, loosely cover with foil halfway through baking.
- For Extra Flavor: Brush with a little egg wash before baking for that beautiful golden finish.
