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Easter Ham and Cheddar Pinwheels Recipe

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★★★★★

4.6 from 59 reviews

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.

Ingredients

Scale

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

Find it online: https://dylangranv.com/easter-ham-and-cheddar-pinwheels-recipe/