Ham and Cheese Pinwheels

This hearty Ham and Cheese Pastry Pinwheels recipe transforms simple ingredients into an impressive snack that always disappears within minutes at my gatherings. The combination of flaky puff pastry with savory ham and melted cheese creates irresistible bites that work for any occasion from casual family nights to elegant entertaining.

I first created these pinwheels when unexpected guests were coming over and I needed something quick yet impressive. They were such a hit that they've become my signature appetizer for everything from game days to holiday parties.

Ingredients

• Puff pastry roll 400 grams: the secret to that perfect flaky texture so make sure it's completely thawed
• Sliced ham 100 grams: use quality ham for better flavor I recommend Black Forest or honey ham
• Cheddar cheese 100 grams grated: sharp cheddar provides the best flavor contrast
• Chili flakes ½ teaspoon: adds just enough heat without overwhelming the other flavors
• Dried oregano 1 teaspoon: enhances the savory profile and complements the ham beautifully
• Salt and pepper to taste: helps balance all the flavors
• Egg 1 beaten: creates that gorgeous golden brown finish that makes these irresistible

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 180°C and line a muffin tray with parchment paper. Ensure your puff pastry is completely thawed but still cold enough to handle without becoming sticky. The cold pastry will rise better during baking creating those beautiful flaky layers.

Layer Your Ingredients:

Place your puff pastry sheet flat on a cutting board. Arrange ham slices in an even layer covering the entire surface leaving about half an inch border along one long edge. This border helps seal the roll when completed. Sprinkle the grated cheese evenly across the ham followed by an even distribution of chili flakes and dried oregano. Season with a light touch of salt and pepper remembering that both the ham and cheese already contain salt.

Roll and Slice:

Starting from the long edge without the border roll the pastry tightly into a log shape pressing gently as you go to ensure the filling stays in place. Once rolled seal the edge by lightly pressing it against the roll. For clean slices chill the log in the freezer for 10 minutes then use a sharp knife to cut into 12 equal pieces about 1 inch thick.

Bake to Golden Perfection:

Place each pinwheel into the muffin tray cups. Brush the tops and sides generously with beaten egg which will give them that beautiful golden color and slight shine. Bake in the preheated oven for 15 to 20 minutes watching carefully toward the end. They should be puffed up significantly with a rich golden brown color and visible flaky layers.

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My absolute favorite thing about these pinwheels is their versatility. My daughter once requested them for her birthday breakfast and now it's become our special tradition. There's something magical about the way the cheese melts into the pastry creating pockets of gooey goodness that makes everyone smile.

Storage Tips

These pinwheels maintain their texture best when stored properly. Once completely cooled place them in an airtight container lined with paper towels to absorb any excess moisture. They'll keep in the refrigerator for up to 3 days. To reheat simply place them in a 350°F oven for about 5 minutes until warmed through. The microwave works in a pinch but may make the pastry slightly less crisp.

Make Ahead Options

You can prepare the entire roll up to 24 hours in advance and keep it refrigerated wrapped tightly in plastic wrap. Slice and bake when needed for the freshest results. Alternatively freeze the unsliced roll for up to one month. When ready to use thaw in the refrigerator overnight then slice and bake as directed adding about 3 minutes to the baking time.

Serving Suggestions

These pinwheels are incredibly versatile when it comes to serving. For brunch pair them with a simple green salad dressed with lemon vinaigrette. As an appetizer serve alongside a tangy dipping sauce like honey mustard or cranberry relish. For a complete lunch add fresh fruit and perhaps a small cup of tomato soup. They even work beautifully on a cheese board surrounded by olives nuts and dried fruits for an elegant presentation.

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Recipe FAQs

→ How do I prevent the pinwheels from turning soggy?

Avoid overfilling the pastry with cheese or ham to prevent excess moisture. Using a parchment-lined muffin tray also helps maintain their shape while baking evenly.

→ Can I make these pinwheels ahead of time?

Yes, you can assemble the pinwheels, refrigerate them, and bake when needed. Alternatively, bake and store them in an airtight container for up to 2 days.

→ What are alternative filling ideas for these pinwheels?

Try sautéed spinach and mushrooms for a vegetarian option, or experiment with different cheeses like gouda or mozzarella for distinct flavors.

→ Can I freeze the pinwheels?

Absolutely! Freeze unbaked pinwheels on a tray, then transfer them to a sealed bag. Bake directly from frozen, adding a few extra minutes to the cooking time.

→ What’s the key to even baking?

Ensure your puff pastry is fully thawed and roll it tightly. Using a muffin tray prevents spreading, and brushing with beaten egg promotes an evenly golden finish.