Easter Ham Cheddar Pinwheels (Printable)

Flaky pastry spirals filled with savory ham, sharp cheddar, and herbs for easy entertaining.

# What You'll Need:

→ Pastry

01 - 1 sheet (about 8 oz) puff pastry, thawed if frozen

→ Filling

02 - 4 oz thinly sliced cooked ham
03 - 1 cup shredded sharp cheddar cheese
04 - 2 tablespoons finely chopped fresh chives or parsley
05 - 1 tablespoon Dijon mustard
06 - 1 large egg (for egg wash)
07 - 1 tablespoon milk or water (for egg wash)
08 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, unroll or roll out the puff pastry to a rectangle (about 10 x 12 inches).
03 - Evenly spread the Dijon mustard over the pastry, leaving a ½ inch border on one long edge.
04 - Layer the ham slices over the mustard, then sprinkle with cheddar cheese and chopped herbs. Add a pinch of black pepper.
05 - Starting from the long edge opposite the border, tightly roll the pastry into a log, sealing the edge with a bit of water.
06 - Wrap the log in plastic wrap and chill in the freezer for 10 minutes to firm up for easier slicing.
07 - Beat the egg with the milk or water to make an egg wash.
08 - Slice the chilled log into ½ inch thick pinwheels (about 24 pieces). Place them cut-side up on the prepared baking sheet, spacing them slightly apart.
09 - Brush the tops with egg wash.
10 - Bake for 16–18 minutes, or until puffed and golden brown.
11 - Transfer to a wire rack to cool slightly before serving.

# Expert Advice:

01 -
  • They look like you spent hours but come together in under 30 minutes
  • The combination of smoky ham and sharp cheddar is impossible to resist
  • You can prep everything ahead and bake them right before guests arrive
02 -
  • Work quickly with cold pastry to prevent the butter layers from melting before they hit the oven heat
  • The freezing step seems optional but it's the difference between neat pinwheels and a flattened mess
  • Don't skip the egg wash—it creates that professional golden sheen that makes these look bakery-made
03 -
  • Use a sharp serrated knife and saw gently through the pastry instead of pressing down to maintain those perfect spiral shapes
  • If your kitchen is warm, chill your baking sheet too—it helps keep the pastry cold while you work

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