Easter Ham Cheddar Pinwheels (Printable Version)

Flaky pastry spirals filled with smoky ham, sharp cheddar, and herbs. Ready in 33 minutes.

# What You Need:

→ Pastry

01 - 1 sheet puff pastry (approximately 9 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

# Directions:

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 into a rectangle approximately 10 x 12 inches.
03 - Evenly spread Dijon mustard over the pastry, leaving a ½ inch border on one long edge.
04 - Arrange ham slices over mustard, sprinkle with cheddar cheese and chopped herbs. Season with black pepper.
05 - Starting from the long edge opposite the border, tightly roll pastry into a log. Seal edge with water.
06 - Wrap log in plastic wrap and freeze for 10 minutes to firm up for cleaner slices.
07 - Whisk egg with milk or water until combined.
08 - Cut chilled log into ½ inch thick pinwheels (about 24 pieces). Place cut-side up on prepared baking sheet, spaced slightly apart.
09 - Brush tops of pinwheels with egg wash mixture.
10 - Bake for 16-18 minutes until puffed and golden brown.
11 - Transfer to wire rack to cool slightly before serving.

# Expert Tips:

01 -
  • These come together in under 30 minutes but look like you spent forever on them
  • The combination of sharp cheddar and smoky ham is basically foolproof comfort food
02 -
  • Never skip the chilling step, I learned this the hard way when my pinwheels squished into sad ovals instead of holding their shape
  • Use the sharpest knife you have and saw gently through the pastry, pressing down will just squish the delicate layers
03 -
  • Work quickly once the pastry is out of the fridge, keeping it cold is crucial for those flaky layers
  • If your pastry starts feeling sticky, pop it back in the fridge for 5 minutes and continue

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