Ham and Cheese Puff Pastry Pinwheels combine a tangy Dijon mustard base with layers of savory ham and melting Swiss cheese, all wrapped in a light, flaky pastry. Finished with a golden egg wash, these bite-sized treats offer an appealing blend of textures and flavors that promise to impress guests.

Jump to Recipe

I always get excited when I make my Ham And Cheese Puff Pastry Pinwheels. This recipe is one of my favorites because it packs a nutritional punch and is easy to prepare.

I start with a single sheet of thawed puff pastry, which serves as the base for this delightful finger food. I layer on 6 oz of thinly sliced ham and 6 oz of Swiss cheese, then lightly spread 1-2 tbsp of Dijon mustard over the top for a tangy kick.

The whole thing gets brushed with an egg wash made from 1 beaten egg mixed with 1 tsp of water and a pinch of freshly ground black pepper, helping it to achieve that beautiful golden crust. The combination of lean protein from the ham and the calcium-rich Swiss cheese makes these Cheese Puff Pastry treats a tasty yet balanced appetizer perfect for sharing.

Enjoy the crisp pastry and savory melt in each bite.

Why I Like this Recipe

Reasons I like this recipe:
1. I love how the tangy Dijon mustard really punches up the flavor of the ham and cheese.
2. I enjoy how the flaky puff pastry makes each bite super satisfying and crunchy.
3. I appreciate that it comes together quickly so I can whip it up on a busy day.
4. I like that it’s versatile enough to be a fun snack or a cool appetizer to share with friends.

Ham and Cheese Puff Pastry Pinwheels are seriously an awesome treat that I make time and time again. They’re basically a fun snack or appetizer that everyone seems to dig, and I can’t help but devour a few myself. The pastry comes out all golden and flaky, and it’s just like, the perfect combo with that melty Swiss cheese and savory ham. Plus, it’s pretty easy to make which is a huge win when I’m in a hurry or just looking for something that doesn’t involve a ton of fuss.

Ingredients

Print Recipe (No Advertisments)

Puff pastry is light, crispy, and buttery; it provides simple carbs and a delightful crunch.
Ham is savory and protein-packed; it brings robust flavor though sometimes very high in sodium.
Swiss cheese is wonderfully creamy and tangy; offers calcium and protein with a smooth melt.
Dijon mustard adds a zesty punch; its tang inspires the dish with a bright, bold flavor.
Egg wash helps brown the pastry perfectly and gives the pinwheels an attractive shiny finish.
A pinch of ground pepper adds a mild kick and visual appeal to the dish.

Ingredient Quantities

1 sheet puff pastry (thawed, roughly 10×10 inches)

6 oz thinly sliced ham

6 oz sliced Swiss cheese

1-2 tbsp Dijon mustard

1 egg, beaten with 1 tsp water (for egg wash)

A pinch of freshly ground black pepper

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 400°F and get a baking sheet lined with parchment paper.

2. Lay out the puff pastry on a lightly floured surface and roll it out a bit so it becomes nicely rectangular.

3. Brush the entire sheet with the Dijon mustard, using about 1 to 2 tablespoons depending on how zesty you want it.

4. Arrange the thinly sliced ham evenly over the mustard-coated pastry.

5. Place the Swiss cheese slices on top of the ham in one even layer.

6. Sprinkle a pinch of freshly ground black pepper over the cheese for an added kick.

7. Roll up the pastry tightly along the long side to form a log.

8. Cut the log into about 1/2-inch thick slices, trying to keep the slices even even if it’s a little messy.

9. Place the slices on the prepared baking sheet with the cut side up.

10. Brush each slice with the beaten egg wash and bake them for about 12-15 minutes until they are golden and flaky.

Equipment Needed

1. Oven (preheated to 400°F)
2. Baking sheet with parchment paper
3. Rolling pin and a lightly floured surface for rolling out the puff pastry
4. Pastry brush for applying Dijon mustard and egg wash
5. Sharp knife for slicing the rolled pastry log
6. Small bowl and fork for beating the egg with water

FAQ

Q: How do I know when the pinwheels are done baking?

A: They will be golden and puffed up when they're ready, so keep an eye out for a light brown color.

Q: Can I make these ahead of time?

A: Yeah, you can prep the pinwheels and store them in the fridge for a few hours, but it's best to bake them fresh for that perfect crispy puff.

Q: Can I use a different type of cheese or meat?

A: Sure, if you want try swapping the Swiss for cheddar or even a mix of cheeses, and you can use turkey instead of ham if that's what you have on hand.

Q: What if I don't have puff pastry? Is there a substitute?

A: Puff pastry gives you that flaky texture, but if you dont have it you could try using crescent roll dough as a fun alternative, though the result might be a bit different.

Q: Do I need to spread the Dijon mustard evenly?

A: Yes, spreading the mustard evenly over the pastry helps add a nice zing to every bite, be sure not to use too much if you're not a big fan of spice.

Ham And Cheese Puff Pastry Pinwheels Recipe Substitutions and Variations

For puff pastry, if you cant get a sheet, try layering phyllo dough brushed with melted butter for a similarly flaky texture.
If you dont have ham, turkey slices work just fine and give a leaner, yet tasty, alternative.
If Swiss cheese isn’t on hand, provolone or even a mild cheddar can offer a delicious twist.
Instead of Dijon mustard, use yellow mustard for a more classic flavor, just keep in mind it’s a bit sweeter.
If you lack an egg for the wash, a light brushing of milk or cream can help achieve that golden finish too.

Pro Tips

1. Make sure your puff pastry is at room temp before you roll it out so that it doesnt tear easily and gives you a flakier result.
2. Chill the rolled up log in the fridge for about 10 minutes before slicing. This helps the slices hold their shape in the oven and makes the whole process a bit more manageable.
3. If you like a little extra zing, feel free to add a tiny bit more Dijon mustard or sprinkle some garlic powder on top along with the black pepper for a twist in the flavor.
4. When brushing on the egg wash, be gentle so you dont tear the pastry. Using a light hand really helps keep the look neat and helps the pastry brown evenly.