I recently tried making Puff Pastry Pinwheels and was instantly captivated by the blend of flaky puff pastry, savory deli ham, melty cheese, and a kick of Dijon mustard. This elegant yet simple dish proves that sometimes the perfect appetizer combines classic ingredients in an unexpectedly delightful way.

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I recently tried making this recipe for Ham And Cheese Puff Pastry Pinwheels and I gotta say, it turned out awesome. I started with 1 sheet puff pastry (thawed out), then layered on 6 to 8 slices deli ham along with 6 to 8 slices of either Swiss or cheddar – whichever you like best.

I even spread about 1 to 2 teaspoons of Dijon mustard over the surface before rolling everything up and brushing it with a beaten egg for that perfect golden shine. Honestly, I was kind of surprised how a few simple ingredients could create something that stands out among other puff pastry recipes and finger foods.

Every bite is a crunchy and cheesy delight that mixes the essence of classic ham and cheese with a little gourmet twist. This appetizer is real easy to whip up and is sure to get folks talking about your culinary skills.

Why I Like this Recipe

I love this recipe because it’s so simple to make and definitely impresses my friends. First off, I appreciate how easy it is to follow the steps and not feel overwhelmed when I’m in the kitchen. I mean, most of the time, cooking can turn into a total mess, but this one just practically makes itself.

I also really like the mix of flavors. The tang of the Dijon mustard combined with the salty ham and gooey cheese is just perfect for me. It always makes my taste buds dance, and it reminds me of comfort food with a little twist.

Another reason I enjoy this recipe is that the puff pastry turns out super flaky and golden when it’s baked. There’s something satisfying about biting into that crispy yet soft texture, and it gives the whole dish a homemade touch that I feel proud of.

Lastly, I love that it’s a crowd-pleaser. Even when I’m not a master chef, I can whip up these pinwheels and everyone ends up asking for more. It’s like, one minute I’m making a simple snack for myself and the next, I’m hosting a full get-together without stressing too much.

Ingredients

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Puff pastry is a carb-rich, flaky base that adds buttery texture and delicate layers.
Deli ham contributes lean protein and savory saltiness, intensifying the overall taste experience.
Swiss or cheddar cheese supplies rich protein and creamy fat, balancing flavors perfectly.
Dijon mustard adds tangy zest with low calories, brightening each bite with subtle spice.
Beaten egg used as an egg wash gives a glossy finish and extra protein boost.
Together, these ingredients form a balanced mix of textures and bold flavors.
This delightful snack is easy to assemble, perfect for quick lunches and gatherings.

Ingredient Quantities

1 sheet puff pastry (thawed out)

6 to 8 slices deli ham, thinned sliced

6 to 8 slices cheese (Swiss or cheddar, whichever you like)

1 to 2 teaspoons Dijon mustard

1 large egg, beaten for egg wash

How to Make this

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1. Preheat your oven to 400°F (200°C).

2. Unfold the puff pastry sheet on a lightly floured surface.

3. Spread 1 to 2 teaspoons of Dijon mustard evenly over the pastry.

4. Lay 6 to 8 slices of deli ham over the mustard, covering the sheet almost evenly.

5. Add 6 to 8 slices of your chosen cheese (Swiss or cheddar) on top of the ham.

6. Carefully roll the pastry, starting from one of the shorter edges, into a tight log.

7. Slice the log into pinwheels, roughly 1/4 inch thick each.

8. Place the pinwheels onto a baking sheet lined with parchment paper.

9. Brush each pinwheel lightly with the beaten egg to give them a golden shine.

10. Bake in the preheated oven for 12-15 minutes until they are puffed up and lightly golden. Enjoy warm!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Pastry board or a clean countertop lightly dusted with flour
5. Rolling pin
6. Knife or pizza cutter
7. Measuring spoon
8. Small bowl for beating the egg
9. Pastry brush

FAQ

Q: Can I make these pinwheels ahead of time?

A: Sure, you can roll and cut your puff pastry filled with ham and cheese, then refrigerate them until you're ready to bake. Just a heads up, let them come to room temprature for about 10 mins before poppin' 'em in the oven.

Q: What does "thawed puff pastry" really mean?

A: It just means you let the puff pastry stand out of the freezer so it becomes soft and pliable. If it's still frozen, the dough won't roll out right.

Q: Can I use a different cheese for this recipe?

A: Yeah, definitely. You can swap out cheddar or Swiss with mozzarella or any cheese you like as long as it melts nicely.

Q: Is there a way to add extra flavor to these pinwheels?

A: You might want to add a light brush of Dijon mustard on the puff pastry before layering the ham and cheese. That little twist gives it more zing.

Q: Can I freeze these pinwheels?

A: You can freeze them, but it's best to let the baked ones cool completely before freezing. When you're ready to eat, reheat them in the oven to keep 'em crispy.

Ham And Cheese Puff Pastry Pinwheels Recipe Substitutions and Variations

For the puff pastry, you can use crescent roll dough as a cheaper and easier substitute; it’ll give a similar flaky texture.
If you don’t have deli ham, try using thinly sliced prosciutto or even turkey slices for a different twist.
Instead of Swiss or cheddar cheese, you could go with provolone as it melts well, or even mozzarella if that’s what you have on hand.
Not a fan of Dijon mustard? You can swap it out for regular yellow mustard or spicy brown mustard to still add a bit of zing.
If you ran out of eggs for the egg wash, a splash of milk or even water brushed on the pastry works in a pinch.

Pro Tips

1. Try not to overstuff your puff pastry when layering the ham and cheese so it can puff up nicely. If it’s too full, you might end up with pinwheels that are all soggy.
2. Chill your cut pinwheels on the baking sheet for like 10 minutes before you put em in the oven. This helps them keep their shape better during baking.
3. Experiment with the cheese and even toss in a little sprinkle of your favorite herbs like basil or thyme for some extra flavour. It can really take the taste to the next level.
4. When you’re rolling the pastry, be sure to do it nice and tight even if it’s a bit tricky sometimes. A tight roll means every slice gets a good mix of ham, cheese and that crispy pastry.