Easter Ham and Cheddar Pinwheels
Flaky puff pastry pinwheels filled with savory ham and sharp cheddar, perfect for Easter brunch or any festive occasion.
Ingredients
- 1 sheet puff pastry about 10 oz, thawed
- 2 tbsp Dijon mustard
- 0.25 lb deli ham thinly sliced, Black Forest or honey ham
- 1 cup cheddar cheese shredded, sharp
- 1 large egg beaten with 1 tbsp water for egg wash
- 1 tsp dried parsley optional, for garnish
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Step 2: On a lightly floured surface, gently unfold the thawed puff pastry sheet. Press any cracks together. Spread the Dijon mustard evenly, leaving a ½-inch border along one edge.
- Step 3: Layer the ham evenly over the mustard, then sprinkle the shredded cheddar on top.
- Step 4: Roll the pastry tightly from the edge opposite the border. Brush the border with water and press to seal. Wrap in plastic and freeze 15-20 minutes to firm up.
- Step 5: Using a sharp serrated knife, slice the log into ½-inch rounds. Place pinwheels cut-side up on the baking sheet, 2 inches apart.
- Step 6: Brush the tops and sides with egg wash for a golden finish.
- Step 7: Bake 18-20 minutes until pastry is puffed and golden, and cheese is melted.
- Step 8: Let cool a few minutes, transfer to a wire rack, garnish with parsley if desired, and serve warm.
Notes
For extra spice, add a dash of cayenne to the shredded cheese. Keep puff pastry cold while working. Do not overcrowd the baking sheet as the pinwheels will puff and spread.
