Easter Ham Cheddar Pinwheels (Printable)

Buttery puff pastry spirals filled with savory ham, sharp cheddar, and herbs bake into golden bites perfect for spring entertaining.

# What You'll Need:

→ Pastry

01 - 1 sheet puff pastry (about 8.8 oz), thawed if frozen

→ Filling

02 - 4 oz thinly sliced cooked ham
03 - 1 cup shredded sharp cheddar cheese (about 3.5 oz)
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 the Dijon mustard over the pastry, leaving a ½ inch border on one long edge.
04 - Arrange the ham slices over the mustard, then sprinkle with cheddar cheese and chopped herbs. Season with a pinch of black pepper.
05 - Starting from the long edge opposite the border, tightly roll the pastry into a log. Seal the edge with a small amount of water.
06 - Wrap the log in plastic wrap and place in the freezer for 10 minutes to firm up. This step ensures clean, even slices.
07 - Whisk together the egg and milk or water until well combined to create the egg wash.
08 - Cut the chilled log into ½ inch thick pinwheels, yielding approximately 24 pieces. Arrange them cut-side up on the prepared baking sheet, leaving slight space between each.
09 - Lightly brush the tops of each pinwheel with the egg wash mixture.
10 - Bake for 16 to 18 minutes, or until the pastry is fully puffed and golden brown.
11 - Transfer the pinwheels to a wire rack to cool for 5 minutes before serving warm or at room temperature.

# Expert Tips:

01 -
  • They come together in under 30 minutes but look like you put in way more effort
  • The combination of sharp cheddar and smoky ham is universally crowd pleasing
  • You can prep everything ahead and just slice and bake when guests arrive
02 -
  • Chilling the log is not optional if you want clean slices, otherwise the cheese squishes out and the rounds become uneven
  • A serrated knife cuts through the chilled log more cleanly than a chefs knife, giving you those perfect spiral layers
03 -
  • If the pastry gets too soft while working, refrigerate the whole thing for 10 minutes and continue
  • Use a ruler or measure against your finger to ensure even slices so they all bake at the same rate

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