Ham And Cheese Puff Pastry Pinwheels Recipe

I really vibe with these ham and cheese puff pastry pinwheels because they offer a genius mix of savory ham and melty cheese wrapped in flakey, buttery pastry. Each bite bursts with flavors and a subtle kick, making it a blissful snack that satisfies my cravings while being super simple to whip up.

I love making my Ham And Cheese Puff Pastry Pinwheels because they are simple and packed with flavor. I use just a few ingredients including one sheet of puff pastry that is thawed as per the instructions along with 8 thin slices of ham and 8 slices of cheese, either Swiss or cheddar which both work great.

I like to add a tablespoon of Dijon mustard for a little tanginess although I sometimes skip it if it isnt my thing. I also beat one egg for an egg wash that gives these pinwheels a wonderful golden finish.

A dash of freshly ground black pepper rounds out the flavor. I think these little treats not only serve as an tasty appetizer but also offer a fun finger food option with a balanced mix of fats and proteins making them a great pick for any gathering when you want something that’s both fancy and easy to put together.

Why I Like this Recipe

I like this recipe for a few reasons. First, it’s super easy to make and even if I don’t get it perfect every time, it still tastes great. Second, I love the way the crispy puff pastry mixes with the melty ham and cheese – it’s like a flavor explosion in every bite. Lastly, I really appreciate that this snack can make any gathering feel special even though I made it in like less than 30 minutes, which always impresses my friends.

Ingredients

Ingredient Quantities

• 1 sheet puff pastry, thawed as per pack instructions
• 8 thin slices of ham, roughly even in size
• 8 slices of cheese (Swiss or cheddar work well)
• 1 tablespoon Dijon mustard (you can skip if you dont like it)
• 1 egg, beaten well for the egg wash
• A dash of freshly ground black pepper

How to Make this

1. Preheat yer oven to 400°F and line a baking sheet with parchment paper.

2. On a lightly floured surface, unroll the thawed puff pastry sheet and gently roll it to even out any creases.

3. Spread the Dijon mustard evenly over the pastry, leaving a small border around all of the edges.

4. Lay the ham slices evenly over the mustard. Try to cover the entire surface so every bite has flavor.

5. Place the cheese slices on top of the ham, making sure they overlap the ham slices so the cheese melts nicely.

6. Lightly sprinkle freshly ground black pepper over the cheese for an extra kick.

7. Carefully roll the puff pastry tightly along the longer side until you form a neat log. Use a little pressure to seal the edge.

8. Cut the log into even slices, about 1/2-inch thick. Don’t worry if they’re not perfect, they still taste great.

9. Place the slices cut side up on the lined baking sheet. Brush the tops with the beaten egg and bake for 12-15 minutes until they’re puffed and golden brown. Enjoy!

Equipment Needed

1. Oven – for baking the pastry to a perfect golden brown
2. Baking sheet – to arrange the pastry slices evenly
3. Parchment paper – to line the baking sheet and prevent sticking
4. Rolling pin – for gently rolling out the puff pastry
5. Knife – for cutting the pastry log into even slices
6. Mixing bowl – to whisk the egg for the egg wash
7. Pastry brush – for evenly brushing the egg wash onto the pastry
8. Flour – for dusting your work surface to keep the pastry from sticking

FAQ

• Q: Can I skip the Dijon mustard?
  A: Yup, if you’re not into it, just leave it out. It wont mess up the overall flavor too much.
• Q: Do I need to thaw the puff pastry exactly as per instructions?
  A: Yeah, its best to follow the pack instructions so that the pastry bakes evenly and doesnt puff up too much or fall apart.
• Q: Can I use a different type of cheese in place of Swiss or cheddar?
  A: Sure, you can experiment with provolone or even mozzarella, but it might change the taste vibe a bit.
• Q: How do I prevent the filling from leaking out when baking?
  A: Make sure you seal the edges well, and you can even hold it together with a light egg wash on the edges before rolling.
• Q: What’s the best way to reheat leftovers?
  A: You can pop them in the oven for a few minutes at 350 degrees, or just heat them in a microwave if you’re in a hurry. Theyre best when crispy!

Ham And Cheese Puff Pastry Pinwheels Recipe Substitutions and Variations

• If you dont have puff pastry, you can use refrigerated crescent roll dough instead. They roll out pretty similar.
• If ham isn’t your thing, turkey slices or even a thin cut of salami can work as a substitute.
• Instead of Swiss or cheddar, try provolone or mozzarella for a different cheesy taste.
• If you dont like Dijon mustard, yellow mustard or spicy brown mustard are good alternatives.
• Not into egg wash? A light coating of milk can be used to help the pastry brown nicely.

Pro Tips

1. Make sure you keep your puff pastry as cold as possible till you’re ready to roll it out; a warm pastry can get too soft and make it hard to roll neatly.
2. When layering ham and cheese, try to use pieces that are about the same size so the flavors stay balanced in every bite.
3. Use a really sharp knife when cutting the log into slices – it helps get the pieces even and prevents the pastry from squishing too much.
4. If you want extra crispy edges, preheat your baking sheet in the oven before placing the pastry slices on it.