🧀 Ham and Cheese Puff Pastry Pinwheels Recipe
Introduction
Ham and Cheese Puff Pastry Pinwheels are a delightful combination of crispy, flaky pastry wrapped around savory ham and melted cheese. These pinwheels are perfect as appetizers, snacks, party treats, or even light meals. What makes them especially attractive is their simplicity. With just a few ingredients, you can whip up a crowd-pleasing treat that looks impressive and tastes even better.
Whether you’re preparing for a brunch, potluck, family movie night, or holiday gathering, these pinwheels are sure to be a hit. This recipe provides in-depth steps, options for customization, and helpful tips to ensure your pinwheels turn out perfect every time.
đź“‹ Ingredients
Here’s what you’ll need for the basic recipe (yields about 20 pinwheels):
Main Ingredients:
1 sheet puff pastry, thawed (usually about 9×9 inches or 10×10 inches)
6–8 slices of ham (use your favorite: honey-roasted, smoked, Black Forest, etc.)
1 cup shredded cheese (cheddar, mozzarella, Swiss, Gruyère, or a mix)
1 tablespoon Dijon mustard or mayonnaise (optional, for extra flavor)
1 egg, beaten (for egg wash)
1 tablespoon flour, for rolling (optional)
🧑‍🍳 Step-by-Step Instructions
1. Prepare Your Puff Pastry
Start by taking the puff pastry sheet out of the freezer. Let it thaw in the refrigerator for a few hours, or on the counter for about 30–40 minutes, until it’s soft but still cool.
Tip: Puff pastry is easier to work with when it’s cold. If it gets too warm, return it to the fridge for 10–15 minutes before proceeding.
2. Preheat the Oven
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
3. Roll Out the Pastry
Lightly flour your work surface. Unfold the puff pastry sheet and gently roll it out to a rectangle, about 10 x 12 inches. This gives you a bit more surface area and ensures even thickness.
4. Add the Spread (Optional)
Spread a thin layer of Dijon mustard or mayonnaise across the surface of the pastry. This adds moisture and a subtle tang that enhances the flavor.
Tip: Don’t go overboard—just a light coating is enough. Too much moisture can make the pastry soggy.
5. Layer the Ham
Lay the slices of ham evenly over the puff pastry. Make sure the slices cover most of the surface, leaving a 1/2-inch border around the edges.
6. Sprinkle the Cheese
Evenly sprinkle the shredded cheese over the ham layer. Press it down lightly with your hands so it adheres a bit.
7. Roll It Up
Starting from the longer side of the rectangle, carefully roll the pastry into a tight log or cylinder. Don’t roll too tightly, or the filling might squish out.
Tip: If the pastry feels too soft at this stage, wrap the log in plastic wrap and refrigerate it for 10–15 minutes. This firms it up and makes slicing easier.
8. Slice the Pinwheels
Using a sharp knife, cut the roll into 1/2 to 3/4-inch slices. You should get around 18–20 pinwheels depending on the size of your roll.
Tip: A serrated knife works well to avoid squishing the pastry.
9. Arrange on Baking Sheet
Place the pinwheels cut-side up on your prepared baking sheet. Leave about 1 inch of space between each one to allow for puffing.
10. Egg Wash
Brush the tops and sides of each pinwheel with the beaten egg. This gives them a glossy, golden finish.
11. Bake
Bake for 15–20 minutes, or until the pastry is puffed and golden brown and the cheese is melted and bubbly.
12. Cool Slightly and Serve
Let the pinwheels cool for 5 minutes before serving. They are best enjoyed warm but are still delicious at room temperature.
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