Easter Ham Cheddar Pinwheels (Print Version)
Buttery puff pastry rolled with ham, cheddar, and herb cream cheese for savory, flaky bites.
# Ingredients:
Puff Pastry
01 -
2 sheets store-bought puff pastry, thawed
Filling
02 -
227 grams cooked ham, thinly sliced
03 -
227 grams sharp cheddar cheese, shredded
04 -
113 grams cream cheese, softened
05 -
2 tablespoons Dijon mustard
06 -
2 tablespoons fresh parsley, chopped
Finishing
07 -
1 large egg, beaten (for egg wash)
# Instructions:
01 -
In a medium bowl, combine the softened cream cheese, Dijon mustard, and chopped fresh parsley. Mix thoroughly until smooth and creamy to create the base for the filling.
02 -
Lightly flour a clean surface. Unfold one sheet of thawed puff pastry and gently roll out to approximately 12x12 inches without thinning excessively to prevent tearing.
03 -
Evenly spread half of the cream cheese mixture over the puff pastry, leaving a small border. Layer half of the sliced ham evenly, then sprinkle half of the shredded cheddar cheese on top.
04 -
Starting from one edge, tightly roll the puff pastry into a log, ensuring a compact shape to avoid filling leakage during baking.
05 -
Repeat rolling out the second puff pastry sheet and layering the remaining cream cheese mixture, ham, and cheddar cheese, then roll into a log.
06 -
Wrap each puff pastry log tightly in plastic wrap and refrigerate for 30 to 60 minutes to firm up the dough and filling for a clean slice.
07 -
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
08 -
Using a serrated knife, slice each chilled log into ½-inch thick pinwheels, using a gentle sawing motion for clean cuts. Expect approximately 24 to 30 pinwheels total.
09 -
Place the pinwheels cut-side up on the baking sheet, spacing them evenly. Brush the tops with the beaten egg to promote browning and sheen.
10 -
Bake for 18 to 20 minutes until pinwheels appear golden brown and puff pastry is fully cooked and flaky. Monitor during final minutes to avoid over-browning.
11 -
Allow pinwheels to cool on the baking sheet briefly before transferring to a serving platter. Serve warm or at room temperature, optionally garnished with fresh parsley.
# Notes:
01 -
Chilling the filled pastry logs before slicing ensures neat pinwheels and prevents filling leakage during baking.