Easter Ham Cheddar Pinwheels (Printable)

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

# What You'll Need:

→ Pastry Base

01 - 1 sheet puff pastry (approximately 9 ounces), thawed if frozen

→ Filling Components

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

→ Egg Wash

06 - 1 large egg
07 - 1 tablespoon milk or water

→ Seasoning

08 - Freshly ground black pepper to taste

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, unroll or roll puff pastry into a rectangle approximately 10 x 12 inches.
03 - Spread Dijon mustard evenly over pastry surface, leaving a ½ inch border on one long edge.
04 - Arrange ham slices over mustard. Sprinkle cheddar cheese and chopped herbs evenly. Add black pepper to taste.
05 - Starting from the long edge opposite the border, roll pastry tightly into a log. Seal edge with water.
06 - Wrap log in plastic wrap. Freeze for 10 minutes to firm up for cleaner slicing.
07 - Whisk together egg and milk or water until combined.
08 - Cut chilled log into ½ inch thick pinwheels (approximately 24 pieces). Place cut-side up on prepared baking sheet with slight spacing.
09 - Brush tops of pinwheels with egg wash mixture.
10 - Bake for 16 to 18 minutes until puffed and golden brown.
11 - Transfer to wire rack. Cool slightly before serving warm or at room temperature.

# Tips from dashanddishes:

01 -
  • The combination of smoky ham and sharp cheddar creates those addictive savory-sweet flavors that make guests hover around the serving platter
  • They come together in under 35 minutes but taste like you spent hours perfecting them
  • The pastry stays flaky and crisp thanks to a simple chilling trick I learned after countless soggy attempts
02 -
  • Never skip the chilling step—warm pastry shrinks in the oven and creates misshapen pinwheels that don't hold their filling properly
  • Seal the edge thoroughly with water and pressure, otherwise the spiral will unravel during baking and you'll have open-faced pastries instead of neat pinwheels
  • Let them cool on the baking sheet for just 2 minutes before moving them, or the pastry may collapse and lose its flaky texture
03 -
  • Use a serrated knife and a gentle sawing motion when slicing the log—pressing straight down squishes the pastry and ruins the spiral shape
  • Place the baking sheet in the refrigerator for 5 minutes after slicing if your kitchen is warm, which helps the pinwheels hold their shape better during baking

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