Ham and Cheese Puff Pastry Pinwheels Recipe

Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper for easy cleanup and lightly flour a clean work surface to prevent sticking during rolling.

Place the thawed puff pastry on the floured surface. If it isn’t already a rectangle, gently roll it out into a rectangular shape to make spreading and layering easier.

Evenly spread 1 tablespoon of Dijon mustard over the entire surface of the puff pastry for a flavorful base layer.

Layer the deli ham slices evenly over the mustard-covered pastry, then sprinkle the shredded cheese evenly on top to ensure each pinwheel has a balanced filling.

Starting from the long edge of the rectangle, carefully roll the pastry tightly into a log shape, keeping the layers snug to hold the filling inside.

Using a sharp knife, slice the rolled log into rounds about ½ to ¾ inch thick. This should yield approximately 18 to 24 pinwheels depending on thickness.

Place the pinwheel slices cut-side up on the prepared baking sheet, spacing them slightly apart to allow room for puffing during baking.

In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush this mixture over the tops of each pinwheel, then sprinkle with sesame seeds or poppy seeds if desired for extra texture and flavor.

Bake the pinwheels in the preheated oven for 15 to 18 minutes until they are puffed, golden brown, and cooked through. Remove from the oven and serve warm for best taste and texture.