Description
Make delicious ham and cheese puff pastry pinwheels with golden flaky pastry and savory filling. Perfect for breakfast or appetizers!
Ingredients
Scale
For the Puff Pastry:
- 1 sheet of refrigerated puff pastry (about 9x9 inches, or enough to roll out to 10x10 inches)
- 1 tablespoon butter, melted (for brushing)
For the Filling:
- 1 cup cooked ham, thinly sliced or chopped
- 1 1/2 cups shredded cheese (cheddar, Swiss, or your choice of cheese)
- 1 tablespoon Dijon mustard (optional, for extra flavor)
- 1 teaspoon dried thyme or rosemary (optional, for added flavor)
- Salt and freshly ground black pepper to taste
For the Egg Wash:
- 1 large egg, beaten
- 1 tablespoon water
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- Prepare the Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface. Use a rolling pin to ensure it’s evenly stretched to about 10×10 inches.
- Add the Filling: Brush the rolled-out pastry with melted butter, leaving a small border around the edges. Spread a thin layer of Dijon mustard (if using) over the pastry. Sprinkle the shredded cheese evenly across the pastry, then layer the cooked ham on top. Season with thyme, rosemary, salt, and pepper.
- Roll and Slice: Carefully roll the pastry into a tight log, starting from one edge and rolling toward the other. Once rolled, use a sharp knife to slice the log into 1-inch pinwheels.
- Apply Egg Wash: Arrange the pinwheels on the prepared baking sheet. Brush the tops of each pinwheel with the beaten egg wash to give them a golden color when baked.
- Bake: Bake the pinwheels for 15-20 minutes, or until golden brown and puffed up. Keep an eye on them to ensure they don’t overbake.
- Serve: Let the pinwheels cool for a few minutes before serving. Enjoy them warm or at room temperature.