Easter Ham and Cheddar Pinwheels Recipe

Introduction

Easter Ham and Cheddar Pinwheels are delightful, flaky appetizers perfect for any festive gathering. These bite-sized treats combine savory ham, sharp cheddar, and a creamy, tangy filling wrapped in buttery puff pastry. Easy to prepare ahead and guaranteed to vanish quickly, they’re sure to be a crowd-pleaser.

Ingredients

• 2 sheets store-bought puff pastry, thawed
• 8 ounces cooked ham, thinly sliced
• 8 ounces sharp cheddar cheese, shredded
• 4 ounces cream cheese, softened
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1 large egg, beaten (for egg wash)

Instructions

1. Step 1: In a medium bowl, mix together the softened cream cheese, Dijon mustard, and chopped parsley until smooth and creamy.
2. Step 2: Lightly flour your work surface. Unfold one sheet of thawed puff pastry and roll it out gently to about 12×12 inches, taking care not to make it too thin.
3. Step 3: Spread half of the cream cheese mixture evenly over the puff pastry, leaving a small border around the edges.
4. Step 4: Layer half of the sliced ham evenly over the cream cheese, then sprinkle half of the shredded cheddar on top.
5. Step 5: Starting from one edge, tightly roll the puff pastry into a log, ensuring it is snug to prevent filling leaks.
6. Step 6: Repeat steps 2–5 with the second puff pastry sheet and remaining filling ingredients.
7. Step 7: Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
8. Step 8: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
9. Step 9: Remove the chilled logs and slice each into ½-inch thick pinwheels using a sharp serrated knife with a gentle sawing motion.
10. Step 10: Arrange the pinwheels cut-side up on the prepared baking sheet, leaving space between each.
11. Step 11: Brush the tops with beaten egg for a golden finish, then bake for 18–20 minutes or until golden and flaky.
12. Step 12: Let cool slightly before serving. Garnish with extra parsley if desired.

Tips & Variations

• Use a sharp serrated knife and a gentle sawing motion to slice pinwheels cleanly without squashing them.
• Swap sharp cheddar for Gruyere, Monterey Jack, or a cheese blend for different flavors.
• Add garlic powder, smoked paprika, or red pepper flakes to the filling for extra depth and spice.
• Make ahead by preparing and chilling logs up to a day in advance; slice and bake just before serving.
• Try vegetarian versions with fillings like spinach and feta, roasted vegetables, or sun-dried tomatoes and mozzarella.

Storage

Store leftover baked pinwheels in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 5–10 minutes to restore flakiness, or microwave briefly in short bursts. These pinwheels are also delicious served at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade puff pastry instead of store-bought?

Yes, homemade puff pastry works wonderfully and adds a personal touch, but store-bought is a fantastic shortcut that saves time and still produces great results.

Can I freeze ham and cheddar pinwheels?

You can freeze both baked and unbaked pinwheels. For unbaked, slice and freeze the pinwheels on a tray before storing in a freezer bag; bake from frozen with extra baking time. For baked, cool completely, then freeze in an airtight container and thaw or reheat when needed.

Easter Ham and Cheddar Pinwheels Recipe

Print Recipe

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These Easter Ham and Cheddar Pinwheels are a delightful and easy-to-make appetizer perfect for festive gatherings, especially Easter brunch. Made with flaky puff pastry stuffed with savory ham, sharp cheddar cheese, and a creamy, tangy filling of cream cheese, Dijon mustard, and fresh parsley, these pinwheels bake up golden and flaky, bursting with flavor in every bite. They are great for make-ahead prep and versatile for serving warm or at room temperature.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: 1 hour 8 minutes to 1 hour 40 minutes (including chilling)
• Yield: 24–30 pinwheels (serves 12-15) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Puff Pastry

• 2 sheets store-bought puff pastry, thawed

Filling

• 8 ounces cooked ham, thinly sliced
• 8 ounces sharp cheddar cheese, shredded
• 4 ounces cream cheese, softened
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh parsley, chopped

Finishing

• 1 large egg, beaten (for egg wash)

Instructions

1. Prepare the Filling: In a medium bowl, mix the softened cream cheese, Dijon mustard, and chopped parsley until smooth and creamy. This forms the flavorful base for the pinwheels.
2. Assemble the First Pinwheel: Lightly flour your work surface and unfold one puff pastry sheet. Roll gently to a roughly 12×12 inch square without making it too thin to avoid tearing.
3. Spread the Cream Cheese Mixture: Using a spatula or spoon, spread half the cream cheese mixture evenly over the puff pastry sheet, leaving a small border along the edges.
4. Layer with Ham and Cheddar: Evenly distribute half of the sliced ham over the cream cheese layer, then sprinkle half of the shredded cheddar cheese over the ham.
5. Roll Up the Pinwheel: Starting from one edge, tightly roll the pastry into a log, ensuring the filling stays inside for neat pinwheels.
6. Repeat for Second Pinwheel: Follow steps 2–5 with the remaining pastry and filling to create a second log.
7. Chill the Logs: Wrap each log tightly in plastic wrap and refrigerate for 30 minutes to 1 hour to firm up the dough and filling for easier slicing.
8. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
9. Slice the Pinwheels: Remove the logs from the fridge and slice each into ½-inch thick pinwheels using a sharp serrated knife, yielding about 24–30 pinwheels total.
10. Arrange on Baking Sheet: Place the pinwheels cut-side up on the prepared baking sheet, spacing them slightly apart to allow even baking.
11. Egg Wash and Bake: Brush the tops of pinwheels with the beaten egg for a golden, glossy finish. Bake for 18–20 minutes until puffed and golden brown.
12. Cool and Serve: Let the pinwheels cool for a few minutes before transferring to a serving platter. Serve warm or at room temperature, optionally garnished with extra parsley.

Notes

• Do not overwork the puff pastry when rolling to keep it flaky.
• Ensure cream cheese is softened for smooth spreading.
• Chilling the logs before slicing is crucial for clean cuts and shape retention.
• Use a sharp serrated knife and a gentle sawing motion to slice pinwheels.
• Customize the cheese or add spices like garlic powder, smoked paprika, or red pepper flakes for variations.
• Make ahead by preparing logs up to a day in advance and refrigerating before baking.
• Store leftovers in airtight container for up to 3 days and reheat in oven to maintain flakiness.
• Pinwheels can be frozen baked or unbaked for later use with proper thawing and baking adjustments.

Keywords: Ham pinwheels, Cheddar pinwheels, Easter appetizer, Puff pastry pinwheels, Party snacks, Make-ahead appetizers