Easter Ham Cheddar Pinwheels (Print View)

Flaky pastry spirals filled with smoky ham, sharp cheddar, and herbs—ideal for spring entertaining.

# What You Need:

→ Pastry Base

01 - 1 sheet puff pastry (approximately 17.5 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
06 - Freshly ground black pepper to taste

→ Egg Wash

07 - 1 large egg
08 - 1 tablespoon milk or water

# 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 out the puff pastry to a rectangle approximately 10 x 12 inches.
03 - Evenly spread the Dijon mustard over the pastry surface, leaving a ½ inch border on one long edge.
04 - Arrange ham slices over the mustard layer. Sprinkle evenly with shredded cheddar cheese and chopped herbs. Season with freshly ground black pepper to taste.
05 - Starting from the long edge opposite the border, roll the pastry tightly into a log shape. Seal the edge with a small amount of water.
06 - Wrap the pastry log in plastic wrap and place in freezer for 10 minutes to firm up for cleaner slicing.
07 - Whisk together the egg and milk or water until thoroughly combined.
08 - Cut the chilled log into ½ inch thick slices, yielding approximately 24 pinwheels. Place cut-side up on prepared baking sheet with slight spacing between pieces.
09 - Brush the tops of each pinwheel with the egg wash mixture using a pastry brush.
10 - Bake for 16 to 18 minutes until pastry is puffed and golden brown.
11 - Transfer pinwheels to a wire rack to cool slightly before serving warm or at room temperature.

# Expert Tips:

01 -
  • They disappear faster than you can bake them, so double the batch if you want leftovers
  • The combination of sharp cheddar and smoky ham creates this perfect salty rich balance that everyone reaches for first
02 -
  • That 10 minute freezer chill is not optional—I learned the hard way that warm pastry squashes when you slice it and your beautiful spirals turn into sad flattened blobs
  • Seal the edge with water really well or your whole spiral will unfurl in the oven and you will have open faced ham pastries instead of pinwheels
03 -
  • Use your sharpest knife and clean it between cuts—this keeps the spirals from getting squished and misshapen
  • If your kitchen is warm work quickly and keep a baking sheet in the fridge so you can chill the pinwheels again right before baking for the puffiest results

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