Ham and Cheese Pinwheels

Ingredients

• 490 g (17.3 oz; 2 sheets)puff pastry
• 30 ml (2 tablespoons)spicy brown mustard
• 45 ml (3 tablespoons)mayonnaise
• 15 ml (1 tablespoon)fresh thyme, chopped
• 10 ml (2 teaspoons)fresh garlic, finely minced
• 340 g (12 oz)Black Forest ham, thinly sliced
• 170 g (6 oz)sharp white Cheddar, shredded
• 170 g (6 oz)Jarlsberg Swiss cheese, shredded

Instructions

1. 1

   Thaw the pastry

   Thaw the pastry sheets and let them come to room temperature.

2. 2

   Heat the oven

   Heat the oven to 200°C (400°F), with a rack in the top third.

3. 3

   Prepare the trays

   Line three sheet trays with baking parchment.

4. 4

   Lay out pastry

   Place both pastry sheets on a cutting board.

5. 5

   Mix and spread

   In a small bowl, mix the mustard, mayonnaise, thyme and garlic. Spread the mixture evenly over both sheets, reaching three edges but leaving a 1.3 cm (½-inch) strip clear along one of the longer sides of each sheet.

6. 6

   Add the ham

   Arrange the ham over both pastry sheets, covering the same three edges and leaving the clear edge uncovered.

7. 7

   Add the cheese

   Mix the two cheeses and divide them between the sheets, keeping the same edge free of filling.

8. 8

   Moisten the edges

   Dab a little water along the uncovered edge of each sheet.

9. 9

   Roll the pastry

   Starting opposite the uncovered edge, roll each sheet tightly towards it, finishing with the seam underneath.

10. 10

    Cut the pinwheels

    With a very sharp serrated knife, saw each roll into 18 slices, taking care not to squash the pastry.

11. 11

    Arrange on trays

    Use a small spatula to lift the slices and place 12 on each prepared tray. Neaten any misshapen slices by hand.

12. 12

    Bake until golden

    Bake one tray at a time for 15–20 minutes, until the pinwheels are puffed and golden. The original recipe reports that its trays took 18 minutes.

13. 13

    Serve warm

    Serve the pinwheels warm.

14. 14

    Add honey optionally

    Drizzle with honey before serving if you like; the original recipe notes that this is a matter of taste.

What are ham and cheese pinwheels?

Pinwheels are filled pastry rolled into a log, then sliced so the filling shows in a spiral. This American party-style version pairs Black Forest ham with Cheddar and Jarlsberg in ready-made puff pastry.

The contrast of savoury ham, rich cheese and a mustard, garlic and thyme spread gives the pastry plenty of flavour. Keeping one edge clear helps seal the rolls before slicing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 267 calories, 11g protein, 13g carbs, 19g fat.

The pastry supplies much of the carbohydrate and fat, while mayonnaise and the two cheeses add fat; ham and cheese contribute most of the protein. Pair a few pinwheels with salad or fresh vegetables for a more balanced plate.

Why these fillings work

Mustard and mayonnaise: the spread combines sharp, creamy flavours and helps carry the thyme and garlic across the pastry. Spread it in a thin, even layer rather than piling it up.

Ham and cheese: thinly sliced ham is easier to layer, while shredded cheese distributes across the filling. Mixing the Cheddar and Jarlsberg first helps divide them evenly between the two sheets.

Rolling and sealing

Clear edge: leave the same longer side free of spread, ham and cheese, then dab it with water. This gives the roll a clean area to seal against.

Tight roll: begin at the opposite side and roll towards the damp edge. Set the log seam-side down so it is easier to slice and transfer.

Slicing without squashing

Serrated knife: use a very sharp one and saw gently through each log instead of pressing straight down. This helps preserve the round shape and visible spiral.

Neatening: lift the slices with a small spatula and reshape any that have become uneven. The recipe divides each roll into 18 slices, making 36 pinwheels altogether.

Baking and doneness

Tray spacing: arrange 12 slices on each lined tray, as directed, and bake the trays one at a time. The oven should be at 200°C (400°F), with its rack in the top third.

Visual cue: take them out when the pastry has puffed and turned golden, within the stated 15–20 minutes. The timing can vary with your oven, so check towards the earlier end of the range.

Serving ideas

Serve the pinwheels warm as a snack or as part of a sharing platter. A crisp salad or fresh vegetable sticks make a simple contrast to the buttery pastry and savoury filling.

Honey: a light drizzle is an optional sweet contrast, but it is not to everyone’s taste. Try it on a few pinwheels first rather than coating the whole batch.

Recipe notes & tips

• Let the pastry reach room temperature before rolling so it is easier to handle.
• Keep the filling away from one longer edge on each sheet to leave room for sealing.
• Mix the cheeses together before dividing them between the pastry sheets.
• Saw with a serrated knife rather than pushing down on the log.
• Bake one tray at a time and check for puffed, golden pastry.
• Try honey on just a few pinwheels first, since the sweet drizzle is optional.

Variations

• Add honey: drizzle a little over the warm pinwheels if you enjoy a sweet contrast.
• Change the mustard: use another brown mustard for a slightly different level of sharpness.
• Use another ham: substitute a different thinly sliced cooked ham while keeping the same quantity.
• Swap the cheese: use another pair of shredded cheeses with a similar melting quality.
• Adjust the herbs: replace the thyme with another chopped herb you like, keeping the amount modest.

Common mistakes to avoid

• Filling to every edge: the roll may not seal neatly; leave one longer edge clear.
• Rolling loosely: the slices can separate; roll tightly and finish seam-side down.
• Using a blunt knife: pressing can flatten the log; use a sharp serrated knife and saw gently.
• Overfilling the trays: crowded slices are harder to handle; arrange 12 on each tray as directed.
• Baking all trays together: the recipe calls for one tray at a time; bake each separately.
• Overbaking: the pastry can become too dark; check once it is puffed and golden within 15–20 minutes.

How to store

Store cooled leftovers in an airtight container in the fridge and eat within 3 days. Reheat in an oven until warmed through to help the pastry crisp up again; it may soften if reheated in a microwave.

Frequently asked questions