Easter Ham Cheddar Pinwheels (Printable)

Buttery puff pastry spirals filled with ham, cheddar, and herbs—ideal for festive spring occasions.

# What You'll Need:

→ Pastry Base

01 - 1 sheet puff pastry (approximately 8.8 oz), thawed if frozen

→ Filling Components

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

→ Egg Wash

06 - 1 large egg
07 - 1 tablespoon milk or water

→ Seasoning

08 - Freshly ground black pepper to taste

# How to Prepare:

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 into a rectangle approximately 10 x 12 inches.
03 - Spread the Dijon mustard evenly over the pastry surface, leaving a ½ inch border on one long edge.
04 - Arrange ham slices over the mustard, then sprinkle with shredded cheddar cheese and chopped herbs. Season with freshly ground black pepper.
05 - Starting from the long edge opposite the border, roll the pastry tightly into a log shape. Seal the edge with a small amount of water.
06 - Wrap the log in plastic wrap and place in the freezer for 10 minutes to firm up. This step ensures clean, even slices.
07 - Whisk together the egg and milk or water until well combined.
08 - Cut the chilled log into ½ inch thick slices, yielding approximately 24 pinwheels. Place cut-side up on the prepared baking sheet, leaving slight space between each piece.
09 - Brush the tops of each pinwheel with the egg wash mixture using a pastry brush.
10 - Bake for 16-18 minutes until the pastry is puffed and golden brown.
11 - Transfer pinwheels to a wire rack to cool slightly before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The combination of smoky ham and sharp cheddar wrapped in buttery puff pastry is basically impossible to resist
  • You can prep everything ahead and bake them right before guests arrive
  • They look impressive but come together in under 30 minutes
02 -
  • Chilling the log before slicing is the difference between neat spirals and squished ones
  • Overfilling the pastry will cause it to burst open during baking
  • Let the pastry thaw in the fridge, not on the counter, to keep it workable
03 -
  • Use a sharp knife and saw gently through the pastry to avoid squishing the spiral
  • If the pastry gets too soft while working, pop it back in the fridge for 10 minutes

Go Back