¼ cup chopped fresh herbs: parsley, chives, tarragon, thyme,
6 slices thinly sliced ham
½ cup grated cheddar
½ cup grated Gruyére
For the topping:
1 egg, room temperature
1 tablespoon water
grated parmesan
freshly cracked black pepper
Takes ,
serves 16.
Instructions
Following package directions, remove 1 package of puff pastry from freezer. Place in fridge to defrost for 24 hours or place on counter to defrost in 2 hours.
Place mustard, mayonnaise and fresh herbs in a small bowl, Stir to combine.
Whisk egg and water in a small bowl. Set aside with pastry brush.
To assemble pinwheels: Roll pastry out on a lightly floured surface. Gently smear the mustard and mayonnaise mixture across the surface of the dough leaving a ½-inch border. Sprinkle with grated cheddar. Add the ham, laying it out in an even later across the surface. Sprinkle with Gruyére. Brush the top edge furthest away from you with egg wash. Roll the dough tightly as you would a jelly roll and ensure egg wash seals the end seam. Cover tightly with plastic wrap and refrigerate for 30 minutes or up to 12 hours.
To bake: Preheat oven to 375°F. Line two baking trays with parchment paper.
Remove and unwrap rolled pastry. Using a thin, sharp or serrated knife, cut the roll into 16 pinwheels about ½-inch thick. Transfer to baking tray. Brush the top of each with egg wash then sprinkle with Parmesan and black pepper.
Transfer to oven and bake for 18-20 minutes or until puffed and golden. Remove from oven, cooling for 5 minutes before serving.
Ham and Cheese Pinwheel Appetizers
Ingredients
1 sheet frozen puff pastry
2 tablespoons grainy or Dijon mustard
1 tablespoon mayonnaise
¼ cup chopped fresh herbs: parsley, chives, tarragon, thyme,
6 slices thinly sliced ham
½ cup grated cheddar
½ cup grated Gruyére
For the topping:
1 egg, room temperature
1 tablespoon water
grated parmesan
freshly cracked black pepper
Directions
Following package directions, remove 1 package of puff pastry from freezer. Place in fridge to defrost for 24 hours or place on counter to defrost in 2 hours.
Place mustard, mayonnaise and fresh herbs in a small bowl, Stir to combine.
Whisk egg and water in a small bowl. Set aside with pastry brush.
To assemble pinwheels: Roll pastry out on a lightly floured surface. Gently smear the mustard and mayonnaise mixture across the surface of the dough leaving a ½-inch border. Sprinkle with grated cheddar. Add the ham, laying it out in an even later across the surface. Sprinkle with Gruyére. Brush the top edge furthest away from you with egg wash. Roll the dough tightly as you would a jelly roll and ensure egg wash seals the end seam. Cover tightly with plastic wrap and refrigerate for 30 minutes or up to 12 hours.
To bake: Preheat oven to 375°F. Line two baking trays with parchment paper.
Remove and unwrap rolled pastry. Using a thin, sharp or serrated knife, cut the roll into 16 pinwheels about ½-inch thick. Transfer to baking tray. Brush the top of each with egg wash then sprinkle with Parmesan and black pepper.
Transfer to oven and bake for 18-20 minutes or until puffed and golden. Remove from oven, cooling for 5 minutes before serving.
Ham and Cheese Pinwheel Appetizers
5 / 5. 4
Flaky puff pastry rolled with thinly sliced ham, two cheeses and a smear of mustard-mayo, then sliced and baked…
Need a quick and easy party snack? Make these HAM AND CHEESE PINWHEEL APPETIZERS.
This simple but stellar party snack idea is ready in under 40 minutes, thanks in part to our use of frozen puff pastry. We strongly suggest you keep frozen puff pastry on hand as a go-forward. Make these HAM AND CHEESE PINWHEEL APPETIZERS once and you’ll want to make them again and again.
If this is your first visit to WATC, we’re happy you found us. Let’s say party snacks are what brought you here, you’ve come to the right place; we love them and serve them all the time. Of course we can tell you love good food so if you need more than just these tasty pastry pinwheels, head HERE to view our PARTY SNACKS collection. Within you’ll find everything from BAKED BRIE and LEMON GARLIC SHRIMP to a beautifully arranged CHEESE AND CHARCUTERIE BOARD, our popular STUFFED MUSHROOMS and a SPINACH ARTICHOKE DIP, just to name a few. We’ve got your party menu covered.
Now let’s continue with this delicious appetizer idea, HAM AND CHEESE PINWHEEL APPETIZERS.
INGREDIENTS
In setting out to craft this easy appetizer recipe, we wanted to keep things simple. Pinwheel recipes are traditionally made using store-bought puff pastry or flour tortillas. We went with the puff pastry version and completed it with slices of a favourite cured ham, three cheeses, lots of fresh herbs plus mayonnaise and mustard. This simple approach is easier than making Italian pinwheels filled with red pepper, green onions, black olives and assorted cheeses.
We’re hoping you already have many of the ingredients on hand. If not, they’re easy to pick up on your next grocery run, then prepare to be amazed. We know everyone will love the ham and cheese combo paired with flaky pastry. Amazing.
SMOKED OR CURED HAM
For best results, make these pinwheels using thinly sliced ham – we’ll leave it to you on what type of ham to choose. We tried the recipe with OVEN-BAKED HAM, thinly sliced prosciutto, Parma ham and both Grandma and Grandpa ham, available from the deli counter at your local grocery store. Happy to report that they all performed perfectly. Yet, we find the absolute best ham we tried is PROSCIUTTO COTTO, a cooked, brined ham sometimes flavoured with truffles and fresh herbs. Look for this tender, juicy cooked ham in speciality food stores. Also worth mentioning: we’re already dreaming up more varieties using roast beef, pepperoni, salami, bacon and chicken. We’re thinking more good eats are coming soon.
CHEESE
Some say, or at least we do, that ham would be nothing without cheese. This classic pairing is made even more memorable when superior cheese is used. We made this party snack using a sharp, tangy, aged cheddar, a nutty, grassy Gruyère and then a salty Parmesan to sprinkle on top before we bake. The cheddar cheese and Gruyère are also appreciated here for the way they melt when the appetizer bakes. We tried different cheeses during testing, like Swiss cheese, Provolone cheese, cream cheese and others. Our baked version has a richer flavor and tastes way better than both the cream cheese pinwheels and tortilla roll ups.
MUSTARD
Next, we’re building the flavour profile of our HAM AND CHEESE PINWHEEL APPETIZERS by crafting a little enhancement spread for the puff pastry. Enter the mayonnaise, chopped fresh herbs and mustard. We’re encouraging you to make this recipe your own by selecting your favourite mustard when you go to make it. This mustard-mayonnaise mixture flavoured with herbs is very tasty.
We used a Pommery-style grain mustard to make our version of this appetizer, but Dijon mustard, a hot English mustard and flavoured honey mustard will work too. The flavour of the mustard can be enhanced based on the herbs used. Try the recipe using your favourites like chives, parsley, oregano, tarragon, cilantro or thyme.
Thaw the puff pastry either in the fridge overnight, or on the counter for 3-4 hours.
HOW TO ASSEMBLE PUFF PASTRY PINWHEELS
Making pinwheels is easier than you might think. Watch the VIDEO we crafted for this post before you begin to give you a sense of what it takes to make pinwheels. One essential tip; start with thawed pastry dough. Following the package directions, the first step is to thaw frozen puff pastry dough in the refrigerator overnight, or on the counter a few hours before you begin.
Once the pastry is thawed, roll the dough out on a lightly floured surface to about a third larger than when you began. Please note, you’ll only need 1 roll or square of puff pastry for the recipe to yield 18 appetizers.
After rolling the dough, gently smear the mustard and mayonnaise mixture across the surface in an even layer, leaving a ½-inch border all around. This will help keep all of the filling within when you go to roll up the pinwheels.
The last addition is the thinly sliced cured ham and the grated cheddar cheese and Gruyère. Try to distribute these ingredients evenly across the pastry.
Final step for the rolling is to create a simple egg wash that is brushed on the edge of the pastry. This helps seal the edge of the roll. The egg wash is also brushed on top of the pinwheels right before they are sent off to bake; keep that egg wash handy.
Once rolled, wrap it up tightly in plastic wrap and refrigerate to chill for 30 minutes.
CUT AND BAKE
As mentioned above, the yield on this recipe is 16 individual pinwheels. This is easy to accomplish simply by lightly scoring the roll using a serrated knife, then use the score marks as guides while slicing.
Transfer the pinwheels to a parchment-lined baking tray. We bake 8 per tray, brushing each with the egg wash and adding a sprinkle of black pepper and freshly grated Parmesan cheese.
The HAM AND CHEESE PINWHEEL APPETIZERS then go to the oven, baking for about 30 minutes or until they puff up and the pastry is golden.
Before serving, transfer the baked pinwheel to a wire rack to cool for five minutes. Then pass out these delicious party bites for everyone to enjoy. The flavour of the ham and cheese filling partnered with the mustard and mayonnaise mix is divine. Some people suggest serving with bowls of ranch dressing but we like them as is.
This party snack idea is so tasty, we suggest you PIN the recipe to a favourite appetizer or party snack board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
GET SPICY!
Before sending you on your way to make this dish, it’s the perfect time for an update: our three SPICE BLEND GIFT SETS are now available in Canada on Amazon.ca!
VEGGIE LOVERS (2-pack) – A packet of our POTATO & VEGGIE SEASONING plus a package of our GARLICKY SUN-DRIED TOMATO DIP; just add mayo and sour cream and you’ve got a delicious topping for tacos or a party dip that works with assorted veggies, tomatoes and bell peppers. Go HERE to order.
MEAT LOVERS (2-pack) – A packet of POULTRY & PORK RUB plus a package of our BUTCHER’S BLEND. Go HERE to order.
WEEKEND ESSENTIALS: The whole shebang, 1 packet of everything! A packet of POULTRY & PORK RUB, BUTCHER’S BLEND, POTATO & VEGGIE SEASONING and a GARLICKY SUN-DRIED TOMATO DIP. Go HERE to order.
These HAM AND CHEESE PINWHEEL APPETIZERS are just the thing for your next party. Enjoy!
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Ingredients
1 sheet frozen puff pastry
2 tablespoons grainy or Dijon mustard
1 tablespoon mayonnaise
¼ cup chopped fresh herbs: parsley, chives, tarragon, thyme,
6 slices thinly sliced ham
½ cup grated cheddar
½ cup grated Gruyére
For the topping:
1 egg, room temperature
1 tablespoon water
grated parmesan
freshly cracked black pepper
Directions
Following package directions, remove 1 package of puff pastry from freezer. Place in fridge to defrost for 24 hours or place on counter to defrost in 2 hours.
Place mustard, mayonnaise and fresh herbs in a small bowl, Stir to combine.
Whisk egg and water in a small bowl. Set aside with pastry brush.
To assemble pinwheels: Roll pastry out on a lightly floured surface. Gently smear the mustard and mayonnaise mixture across the surface of the dough leaving a ½-inch border. Sprinkle with grated cheddar. Add the ham, laying it out in an even later across the surface. Sprinkle with Gruyére. Brush the top edge furthest away from you with egg wash. Roll the dough tightly as you would a jelly roll and ensure egg wash seals the end seam. Cover tightly with plastic wrap and refrigerate for 30 minutes or up to 12 hours.
To bake: Preheat oven to 375°F. Line two baking trays with parchment paper.
Remove and unwrap rolled pastry. Using a thin, sharp or serrated knife, cut the roll into 16 pinwheels about ½-inch thick. Transfer to baking tray. Brush the top of each with egg wash then sprinkle with Parmesan and black pepper.
Transfer to oven and bake for 18-20 minutes or until puffed and golden. Remove from oven, cooling for 5 minutes before serving.
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