Ham & Cheese Stuffed Puff Pastry Pinwheels

I first made these ham & cheese stuffed puff pastry pinwheels for a spontaneous picnic lunch with my kids because I needed something quick yet delicious and they were an instant hit so now they’ve become a regular go-to anytime we need a fast finger food that feels special.

Since then whenever I have leftover ham in the fridge or a last-minute brunch invitation I turn to this savory swirl of flaky pastry gooey cheese and salty ham because it’s as easy to assemble as it is satisfying to eat and it always looks like I put in more effort than I really did.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Puff pastry – Provides a light flaky and buttery base that puffs up beautifully when baked
• Sliced ham – Adds a savory and slightly salty bite to contrast the creamy cheese
• Shredded cheese – Melts into gooey deliciousness and holds everything together
• Dijon mustard – Brings a subtle tangy kick that cuts through the richness
• Egg – Helps create that golden glossy finish on top
• Fresh chives or parsley – Adds a pop of color and a fresh herby taste

Tools You’ll Need

• Rolling pin – To gently flatten the puff pastry without making it too thin
• Sharp knife or pizza cutter – For slicing the pastry roll into even pinwheels
• Baking sheet – To bake the pinwheels evenly
• Parchment paper – Prevents sticking and makes cleanup easier
• Small bowl – For beating the egg wash
• Pastry brush – To brush the tops with egg wash for a golden finish

Instructions

Step 1: Preheat the Oven

I start by preheating my oven to 400°F so it’s hot and ready by the time I finish assembling the pinwheels.

Step 2: Prep the Puff Pastry

I lightly flour my surface and gently roll out the thawed puff pastry to smooth out any folds but I try not to press too hard so it stays fluffy.

Step 3: Spread the Mustard

Using a spoon or spatula I spread a thin layer of Dijon mustard over the entire sheet to give it that zesty punch.

Step 4: Add the Fillings

I layer the ham slices evenly across the pastry then sprinkle a generous amount of shredded cheese right over the top for maximum gooeyness.

Step 5: Roll It Up

Starting from one end I roll the pastry tightly into a log just like I would with cinnamon rolls making sure it’s snug so the slices hold together well.

Step 6: Slice the Pinwheels

I use a sharp knife to cut the roll into about 1-inch thick rounds and I try to wipe the blade between cuts to keep the edges clean.

Step 7: Brush with Egg Wash

I place the pinwheels on a parchment-lined baking sheet then beat an egg and brush it over the tops for a glossy golden finish.

Step 8: Bake

I bake them for 18 to 22 minutes or until the pastry is puffed up and deeply golden then I let them cool slightly before serving.

Tips

If you want to change things up I sometimes use honey mustard instead of Dijon or add a sprinkle of black pepper or paprika before rolling

You can make these ahead of time by assembling the roll and refrigerating it until you’re ready to slice and bake

I always use a sharp knife or even unflavored dental floss to get clean slices without squishing the roll

Ways to Serve

Serve these warm as an appetizer for brunch parties game days or potlucks

They also make a fun addition to lunchboxes or quick afternoon snacks

I’ve even served them alongside soup or salad for a cozy and simple meal

Frequently Asked Questions

Can I freeze Ham & Cheese Stuffed Puff Pastry Pinwheels?

Yes! Just assemble and slice them then freeze on a baking sheet until solid and transfer to a bag. Bake from frozen adding a few extra minutes.

How do I prevent soggy pinwheels?

Make sure the ham isn’t overly wet and avoid using too much mustard or cheese that might ooze out and soak the pastry.

Can I use a different type of cheese?

Absolutely. I’ve used Swiss gouda and mozzarella and they all work well with ham.

See You in the Kitchen

I hope you give these ham & cheese stuffed puff pastry pinwheels a try! They’re one of my favorite quick bakes and I’d love to hear how yours turn out. Feel free to leave a comment below or share your results with me! And if you loved this recipe don’t forget to pin it for your next party or snack idea.

Happy Cooking!

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