Save These bite-sized spirals combine buttery puff pastry with thin slices of ham and shredded cheese that melts into every layer. The dough gets rolled tight, sliced into rounds, and brushed with egg wash for that gorgeous golden finish.
They emerge from the oven puffed, flaky, and incredibly tempting. The pastry becomes light and crisp while the cheese bubbles through. Fresh chives and Dijon mustard add subtle depth, though they're completely optional if you prefer to keep it classic.
Perfect for everything from holiday parties to afternoon snacks, these pinwheels disappear fast. Serve them warm while the cheese is still melty for the best experience. They reheat beautifully too.
The smell of puff pastry baking always pulls me into the kitchen, no matter what I am doing in the other room. These pinwheels appeared on my table during a last minute game night when friends were arriving in thirty minutes and I had zero appetizers prepared.
I have made these for everything from holiday parties to casual Sunday afternoons, and the plate always ends up empty. People actually hover around the baking sheet waiting for them to come out of the oven.
Ingredients
- Puff pastry sheet: Thawed properly means the difference between layers that separate beautifully and a doughy dense roll. Keep it cold while working.
- Thinly sliced ham: Thin slices create the best texture and allow the pinwheel to hold its shape without becoming bulky.
- Shredded Swiss or cheddar cheese: Shredding your own cheese melts more evenly than pre shredded bags which contain anti caking agents.
- Dijon mustard: This adds a subtle tang that cuts through the richness of the cheese and pastry.
- Egg wash: The secret to that gorgeous golden bakery shine that makes these look professionally made.
Instructions
- Preheat and prepare:
- Heat your oven to 200°C and line a baking sheet with parchment paper. Do not skip this step or you will be scrubbing baked on cheese off your pan later.
- Layer the base:
- Unroll that cold puff pastry onto a lightly floured surface. Spread the Dijon mustard evenly across the entire surface like you are buttering toast.
- Add the filling:
- Lay ham slices over the mustard, leaving a small border along one edge. Sprinkle cheese and chives on top, then grind fresh black pepper over everything.
- Roll and seal:
- Starting from the long edge opposite your border, roll the pastry into a tight log. Press that border edge firmly to seal everything inside.
- Slice and arrange:
- Cut the roll into sixteen equal pieces using a sharp knife in a gentle sawing motion. Place them cut side up on your prepared sheet with space between each for rising.
- Finish and bake:
- Brush the tops with beaten egg wash, then bake for fifteen to eighteen minutes until deep golden brown and puffed. Let them cool for just a few minutes before serving.
Save My sister once forgot the egg wash and they still disappeared in minutes, but the golden finish really does make them feel special. These have become my go to when I need something that looks like I tried harder than I actually did.
Make Ahead Magic
You can assemble the entire log, wrap it tightly, and refrigerate for up to eight hours before baking. Slice them just before baking for the freshest results.
Flavor Variations
Sometimes I swap smoked turkey or sliced chicken for the ham. A thin layer of pesto instead of mustard creates an entirely different mood that works beautifully for summer gatherings.
Serving Suggestions
These pinwheels shine as party appetizers but also work perfectly packed in lunchboxes or served alongside a simple green salad for a light meal.
- Set out toothpicks nearby for easy grabbing at parties
- Pair with a mustard dipping sauce for extra flavor
- Serve immediately while the cheese is still melty
Save There is something deeply satisfying about pulling these golden spirals out of the oven and watching everyone gather around. They are the kind of simple food that brings people together.
Recipe FAQs
- → Can I make ham and cheese pinwheels ahead of time?
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Yes, assemble the roll, wrap tightly in plastic, and refrigerate up to 24 hours before baking. Slice and bake when ready. You can also freeze the uncooked log for up to 3 months—thaw overnight in the refrigerator then proceed with baking.
- → What cheese works best in these pinwheels?
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Swiss and cheddar both melt beautifully and provide great flavor. Gruyère adds a nutty depth, while mozzarella delivers that classic stretch. Shred your own cheese for better melting, or buy pre-shredded for convenience.
- → Why do my pinwheels flatten while baking?
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This usually happens when the pastry gets too warm before baking. Keep it chilled until the oven is fully preheated. Slice quickly and place in the oven immediately. A very sharp knife prevents squishing the spiral shape.
- → Can I make these vegetarian?
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Absolutely. Replace ham with vegetarian deli slices, or skip meat entirely and load up on cheese with herbs, sun-dried tomatoes, or pesto. The puff pastry and technique stay exactly the same.
- → How do I get the pinwheels extra golden?
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Egg wash is key—brush it generously over the tops before baking. For deeper color, add a pinch of paprika to the egg wash. Bake until deeply golden, not just light brown, for the best texture and flavor.
