Description
Flaky spirals of buttery puff pastry filled with creamy mustard-cream cheese, salty ham, and sharp cheddar — perfect for brunch, parties, or turning leftover ham into something irresistible. Quick to assemble, easy to bake, and totally crowd-pleasing.
Ingredients
- 2 sheets store-bought puff pastry, thawed
- 8 oz thinly sliced cooked ham
- 8 oz sharp cheddar, grated
- 4 oz cream cheese, softened
- 2 tbsp Dijon mustard
- 2 tbsp fresh parsley, finely chopped (or chives)
- 1 large egg, beaten (for brushing)
Instructions
-
Make the spread. In a bowl, beat the softened cream cheese with Dijon and chopped parsley until smooth and well combined. Set aside.
-
Prep the pastry. Lightly flour your work surface and unfold one pastry sheet. Roll it gently to even out any creases — don’t overwork it.
-
Layer the filling. Spread half the cream cheese mixture over the pastry, leaving a small border around the edges. Lay the ham slices in an even layer, then sprinkle with half the grated cheddar.
-
Roll tightly. Starting at one long edge, roll the pastry into a snug log. Pinch the seam to seal. Repeat with the second sheet and remaining fillings so you have two logs.
-
Chill. Wrap the logs in plastic and refrigerate for at least 30 minutes. Chilling firms the roll and makes slicing clean and easy.
-
Slice carefully. Preheat oven to 375°F (190°C). Unwrap and use a sharp serrated knife to cut the logs into roughly ½-inch rounds — a gentle sawing motion prevents squashing.
-
Bake. Place pinwheels cut-side up on a parchment-lined sheet. Brush tops with the beaten egg. Bake 18–20 minutes until puffed and golden. Let rest a few minutes before transferring to a platter.
Notes
- Pro tips
- Keep the pastry cold. If it softens while you work, pop the logs back in the fridge for 10–15 minutes.
- Pat ham dry if it feels wet; excess moisture can make the pastry soggy.
- Use a serrated knife and a gentle sawing action for neat, intact spirals.
- Egg wash = glossy, golden finish. Don’t skip it — presentation matters. (FYI: looks fancy, tastes the same.)
- Variations & swaps
- Swap cheddar for Gruyère or pepper jack for a different flavor profile.
- Add a pinch of smoked paprika, chopped roasted red pepper, or caramelized onions to the cream cheese for extra depth.
- Make a vegetarian version by replacing ham with sautéed spinach and roasted peppers.
- Serving & storage
- Serve warm or at room temperature alongside mustard, ranch, or spicy mayo for dipping. Store leftovers in an airtight container in the fridge up to 3 days. Re-crisp in a 350°F oven for a few minutes before serving. You can also freeze unbaked slices on a tray, then transfer to a bag and bake from frozen (add a few minutes to the bake time).