Equipment Needed
- Baking sheet
- Parchment paper
- Rolling pin
- Sharp knife or serrated knife
- Small bowl and fork (for egg wash)
- Pastry brush
Step-by-Step Instructions
When I make these pinwheels, I always start by preheating my oven to 200°C (400°F) and lining my baking sheet with parchment paper, which saves me from sticky cleanup later. I lightly flour my counter and gently roll out the puff pastry just enough to even it out, being careful not to press too hard. I’ve learned that overworking puff pastry makes it tough, and trust me, gentle handling keeps those flaky layers intact.
Next, I spread a thin, even layer of mustard over the pastry, stopping about a centimeter from the edges. I lay the ham slices on top, slightly overlapping them, and then add the cheese in an even layer. When I first tested this recipe, I overloaded the filling, and the pinwheels leaked everywhere, so now I keep the layers neat and balanced to avoid that mess.
Once the filling is on, I carefully roll the pastry into a tight log, starting from the long side. I take my time here because a loose roll leads to uneven pinwheels. After rolling, I place the log seam-side down and chill it in the fridge for about 15 minutes, which makes slicing much easier and cleaner. This small step made a huge difference once I started doing it consistently.
Finally, I slice the chilled log into pinwheels about 2 cm thick and arrange them on the baking sheet with space in between. I brush them with egg wash, sprinkle a little dried thyme and black pepper, and bake for 18–22 minutes until they’re puffed and deeply golden. When I pull them out, I always let them cool slightly, even though it’s tempting to grab one immediately.(See the next page below to continue…)