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Savory Easter Ham and Cheddar Pinwheels made with flaky store-bought puff pastry filled with a creamy mix of cream cheese, Dijon mustard, fresh parsley, thinly sliced cooked ham, and sharp cheddar cheese, rolled into logs, chilled, sliced, and baked until golden and flaky. Perfect as an appetizer or snack, these pinwheels can be prepared ahead, made in large batches, and customized with various flavor twists.

  • Total Time: 50-60 minutes (including chilling)
  • Yield: 24-30 pinwheels 1x

Ingredients

Scale
  • 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. In a medium bowl, mix softened cream cheese, Dijon mustard, and chopped fresh parsley until smooth and creamy.
  2. Lightly dust a clean work surface with flour. Unfold one sheet of thawed puff pastry and gently roll it out to about 12 by 12 inches without tearing.
  3. Spread half of the cream cheese mixture evenly over the pastry, leaving a small border around the edges.
  4. Layer half of the thinly sliced ham over the cream cheese mixture, covering evenly.
  5. Sprinkle half of the shredded sharp cheddar cheese over the ham layer.
  6. Starting from one edge, roll the puff pastry tightly into a log, similar to a jelly roll.
  7. Repeat the above steps with the second sheet of puff pastry and remaining filling to form a second log.
  8. Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes to 1 hour to firm up.
  9. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  10. Remove chilled logs and using a sharp serrated knife, slice each log into ½-inch thick rounds to yield about 24-30 pinwheels.
  11. Place the pinwheels cut side up on the prepared baking sheet, leaving space between each for even baking.
  12. Brush the tops of each pinwheel with beaten egg for a golden, glossy finish.
  13. Bake for 18-20 minutes or until puff pastry is golden, flaky, and cheese is melted.
  14. Remove from oven, let cool for a few minutes on the pan, then transfer to a serving platter. Optionally, sprinkle fresh parsley on top before serving.

Notes

Handle puff pastry gently to maintain flakiness; avoid over-rolling., Ensure cream cheese is well softened for easy spreading., Chilling the rolled logs before slicing is essential for neat pinwheels and to prevent filling oozing., Use a serrated knife and a gentle sawing motion to slice pinwheels cleanly without squashing., Pinwheels can be made a day ahead: prepare and roll logs, wrap tightly, refrigerate, then slice and bake before serving., Freezing options: freeze unbaked sliced pinwheels for 1-2 hours, then store in a bag; bake from frozen adding a few extra minutes. Baked pinwheels can also be frozen and reheated., Reheat leftovers in a 350°F (175°C) oven for 5-10 minutes to restore crispness; microwave reheating may make pastry soggy., Variations include swapping cheddar with pepper jack, provolone, Swiss, or adding herbs and spices like smoked paprika or Italian seasoning., Vegetarian version: omit ham and add sautéed vegetables like spinach, caramelized onions, or roasted peppers.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 18-20 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: 1 pinwheel
  • Calories: Approximately 120 calories per pinwheel
  • Fat: Approximately 7 grams per pinwheel
  • Carbohydrates: Approximately 10 grams per pinwheel
  • Protein: Approximately 5 grams per pinwheel