Description

These Easter Ham and Cheddar Pinwheels are delicious, flaky puff pastry treats filled with savory ham, sharp cheddar, and a creamy Dijon mustard-boosted filling. Perfect for Easter brunch, parties, or any gathering, they’re easy to prepare ahead of time and bake to golden perfection, offering a crowd-pleasing bite-sized appetizer that combines creamy, cheesy, and savory flavors in a visually appealing spiral.

Ingredients

Scale

Puff Pastry

2 sheets store-bought puff pastry, thawed

Filling

8 ounces cooked ham, thinly sliced
8 ounces sharp cheddar cheese, shredded
4 ounces cream cheese, softened
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, chopped

Other

1 large egg, beaten (for egg wash)

Instructions

Prepare the Filling: In a medium bowl, combine the softened cream cheese, Dijon mustard, and chopped fresh parsley. Mix well until smooth and creamy.
Assemble the First Pinwheel: Lightly flour your work surface. Unfold one sheet of thawed puff pastry and gently roll it into an even 12×12-inch square, taking care not to make it too thin or tear it.
Spread the Cream Cheese Mixture: Evenly spread half of the cream cheese mixture over the puff pastry sheet, leaving a small border along the edges.
Layer with Ham and Cheddar: Arrange half of the thinly sliced ham evenly over the cream cheese layer, then sprinkle half of the shredded cheddar cheese on top, ensuring even distribution.
Roll Up the Pinwheel: Starting from one edge, tightly roll the pastry into a log, similar to a jelly roll, making sure it’s compact to prevent filling from leaking out during baking.
Repeat for the Second Pinwheel: Repeat steps 2 through 5 with the second puff pastry sheet and remaining filling to create a second log.
Chill the Logs: Wrap each pastry log tightly in plastic wrap and refrigerate for 30 minutes to 1 hour to firm up for easier slicing.
Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Slice the Pinwheels: Remove logs from refrigerator and slice into ½-inch thick pinwheels with a sharp serrated knife, using a gentle sawing motion. You should get about 12-15 pinwheels per log, totaling 24-30.
Arrange on Baking Sheet: Place the pinwheels cut-side up on the baking sheet, spaced slightly apart for even baking.
Egg Wash and Bake: Brush the tops of pinwheels with beaten egg wash for a glossy golden finish. Bake for 18-20 minutes until golden brown and puffed, watching closely to avoid over-browning.
Cool and Serve: Let the pinwheels cool on the baking sheet for a few minutes before transferring to a platter. Serve warm or at room temperature, optionally garnished with extra parsley.

Notes

Do not overwork puff pastry when rolling out to keep it flaky and tender.
Ensure cream cheese is softened for easy mixing and spreading.
Chill rolled logs thoroughly to ensure clean, neat slices and better shape retention during baking.
Use a sharp serrated knife and a gentle sawing motion to slice logs.
Customize cheese or add spices like garlic powder, smoked paprika, or red pepper flakes to the filling for different flavor profiles.
Make ahead by preparing logs a day in advance and refrigerating until ready to bake.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven at 350°F for 5-10 minutes to regain flakiness.
Pinwheels can be frozen baked or unbaked; bake from frozen with added cooking time or thaw before reheating.

Prep Time: 20 minutes
Cook Time: 18-20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: Easter appetizers, ham pinwheels, cheddar cheese snacks, puff pastry appetizers, party finger food, holiday brunch recipe