I still remember the first time I made these ham and cheese puff pastry pinwheels—it was one of those afternoons when I wanted something cozy, savory, and impressive without spending hours in my kitchen. As the puff pastry baked, the smell of buttery layers, melted cheese, and warm ham filled the air, and I knew I had found a keeper. I’ve made these pinwheels countless times since, for family snacks, last-minute guests, and even quiet evenings when I just want something comforting and golden straight from the oven.
Ingredients
- 1 sheet puff pastry (about 250 g / 9 oz), thawed
- 150 g (5 oz) sliced ham
- 150 g (5 oz) sliced cheese (Swiss, Emmental, or mozzarella)
- 1 tablespoon Dijon or whole-grain mustard
- 1 large egg
- 1 tablespoon milk or water
- 1 teaspoon dried thyme or parsley (optional)
- Freshly ground black pepper, to taste
After making these pinwheels many times, I’ve learned that ingredient quality really matters here. I prefer a good-quality puff pastry with visible butter layers because it puffs better and tastes richer. For the cheese, I’ve tried several types, and a mild, melty cheese works best—sharp cheeses can overpower the ham. Don’t skip the mustard if you enjoy subtle tang; it adds depth without being overwhelming and makes the whole filling taste more balanced.(See the next page below to continue…)