Ham and Swiss Pinwheels
Equipment
- 1 Baking sheet
- 1 sheet of parchment paper
- 1 Rolling Pin
- 1 Small bowl
- 1 pastry brush
- 1 sharp knife
- 1 Cooling rack
- 1 Measuring spoons set
Ingredients
- 1 sheet puff pastry thawed
- 2 tablespoon Dijon mustard
- 6 slice deli ham thinly sliced
- 6 slice Swiss cheese thinly sliced
- 1 large egg beaten
- 1 teaspoon water
- 1 teaspoon poppy seeds optional
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Lightly flour the counter and unfold the thawed puff pastry, rolling it into a 10x12-inch rectangle.
- Spread the Dijon mustard evenly over the pastry, leaving a 1/2-inch border on one long edge.
- Arrange the ham slices evenly over the mustard, then layer the Swiss cheese on top.
- In a small bowl whisk the egg with water to make an egg wash.
- Brush the bare border with egg wash, then tightly roll the pastry up from the opposite long edge into a log.
- Seal the seam by pinching gently and place the log seam-side down.
- Slice the log into 12 even pieces using a sharp knife.
- Arrange the slices cut-side up on the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops lightly with remaining egg wash and sprinkle with poppy seeds if using.
- Bake for 14–16 minutes until puffed and golden brown.
- Transfer pinwheels to a cooling rack and rest 5 minutes before serving.
Notes
Keep the puff pastry cold for the flakiest layers; if it warms up while assembling, chill the filled log for 10–15 minutes before slicing to help maintain neat rounds. A serrated knife makes cleaner cuts without squashing the roll. Swap Dijon for honey mustard for a sweeter profile or add a thin layer of caramelized onions for depth. You can assemble and refrigerate the log up to 24 hours ahead or freeze the sliced pinwheels raw; bake from frozen, adding 3–5 minutes. Serve with a grainy mustard dip, and for crisp bottoms, preheat the baking sheet in the oven before placing the pinwheels on it.
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