Ham and Cheese Pinwheels

Ingredients

• 1 sheet (about 241 g / 8.5 oz, thawed)frozen puff pastry
• 227 g (8 oz)cream cheese
• 15 ml (1 Tbsp)mustard
• 170 g (6 oz), choppedham
• 113 g (1 cup), shreddedmature Cheddar
• 1.25 ml (1/4 tsp), freshly groundblack pepper

Instructions

1. 1

   Mix the filling

   Stir together the cream cheese, mustard, chopped ham, shredded Cheddar and pepper until combined.

2. 2

   Fill the pastry

   On lightly floured baking parchment, roll the puff pastry into a 25 × 30 cm (10 × 12-inch) rectangle. Spread the cream cheese mixture over it evenly, leaving a 6 mm (1/4-inch) border along both long edges.

3. 3

   Roll and chill

   Starting at one long edge, roll the pastry tightly into a log, using the parchment to help. Press the seam closed, wrap the log in cling film and refrigerate seam-side down for 15–30 minutes.

4. 4

   Heat the oven

   Preheat the oven to 190°C (375°F), with racks in the upper and lower thirds. Line two large baking trays with baking parchment.

5. 5

   Slice the log

   With a sharp knife, cut the log into slices about 1.3 cm (1/2 inch) thick. Arrange them on the prepared trays, leaving 2.5–5 cm (1–2 inches) between each.

6. 6

   Bake until golden

   Bake for about 20–25 minutes, rotating the trays and swapping their positions halfway through, until the pinwheels are golden brown. Leave them to cool slightly and serve warm.

What are ham and cheese pinwheels?

Pinwheels are rolled, sliced pastries that bake into small spirals, here filled with ham, cream cheese and Cheddar. This American-style appetiser combines familiar sandwich flavours with the crisp, layered texture of puff pastry.

The creamy filling and savoury ham make each bite flavourful, while chilling the rolled pastry helps it slice neatly before baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 178 calories, 5g protein, 9g carbs, 13g fat.

The pastry contributes much of the carbohydrate and fat, while the cream cheese adds further fat and the ham and Cheddar provide protein as well as fat. Balance a serving with fresh vegetables or a simple salad for a more varied plate.

Choosing the filling

Cream cheese: use it softened enough to mix smoothly with the other filling ingredients. A thick, even layer is easier to roll than one with large lumps.

Ham and Cheddar: chop the ham into small pieces so it spreads evenly, and shred the cheese for easier mixing. Sharp Cheddar gives the filling a pronounced savoury flavour.

Rolling and sealing

Even filling: spread the mixture across the pastry without pressing too hard, and keep the specified border clear along both long edges. This helps the seam meet and seal when the pastry is rolled.

Tight log: roll from a long side, using the parchment to guide the pastry. Press the seam together, then chill the log seam-side down so it is firmer to cut.

Slicing clean pinwheels

Cold pastry: the 15–30 minute chill firms the log, making it less likely to squash under the knife. If it still feels soft, keep it in the fridge for the rest of the stated chilling time.

Sharp knife: cut slices about 1.3 cm thick with a decisive motion. Arrange them with space between each so the pastry can puff without the pieces crowding one another.

Getting the bake right

Oven position: start with racks in the upper and lower thirds, as directed. Swapping and rotating the trays halfway through helps the pinwheels brown more evenly.

Doneness: look for golden-brown pastry and allow the pinwheels to cool briefly before serving. The filling will be hot when they first come out of the oven.

Serving ideas

Serve the pinwheels warm as a party snack or appetiser. Their rich, savoury filling pairs well with a crisp green salad or a platter of fresh vegetables.

For a spread, offer them alongside dips or other small bites. Let them cool slightly first so they are easier to pick up.

Recipe notes & tips

• Thaw the puff pastry until it is flexible enough to roll but still cool.
• Use baking parchment beneath the pastry to make rolling and transferring the log easier.
• Chop the ham finely so it is distributed throughout the filling.
• Keep the log seam-side down while it chills to help hold it together.
• Leave space between the slices so the pastry has room to expand.
• Swap the trays halfway through baking as directed for more even browning.

Variations

• Add herbs: mix chopped chives into the cream cheese filling for a fresh savoury note.
• Use another cheese: swap the Cheddar for a similarly firm cheese that shreds easily.
• Try Dijon mustard: use it in place of the mustard for a sharper flavour.
• Add spring onions: finely slice them and mix them into the filling.
• Make them smaller: cut thinner slices and keep an eye on them as they bake.

Common mistakes to avoid

• Warm pastry: it can become difficult to handle; chill the log before slicing.
• Overfilled pastry: too much filling can make rolling and sealing harder; spread it in an even layer.
• No border: filling at the long edges can interfere with the seam; leave the specified 6 mm clear.
• Dull knife: it can squash the log; use a sharp knife for clean slices.
• Crowded trays: the pinwheels may not puff evenly; leave 2.5–5 cm between them.
• Skipping the tray swap: one tray may brown faster; rotate and switch positions halfway through.

How to store

Let leftovers cool, then store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through to help the pastry crisp up again.

Frequently asked questions