Ingredients
- Puff Pastry:Â 1 package (about 14-16 ounces) of store-bought puff pastry, thawed. Puff pastry is the key to the flaky, light texture of these pinwheels, making them irresistible.
- Cream Cheese:Â 8 ounces, softened. Softened cream cheese is crucial for easy spreading and creating a smooth, creamy filling. Full-fat or reduced-fat works well, depending on your preference.
- Cheddar Cheese:Â 1 cup, shredded. Sharp cheddar is recommended for a bolder flavor that complements the ham, but you can use mild or medium cheddar if you prefer a milder taste. Pre-shredded or freshly grated both work.
- Cooked Ham:Â 8 ounces, finely diced. Deli ham, leftover baked ham, or even ham steak can be used. Dicing it finely ensures it distributes evenly throughout the pinwheels.
- Green Onions:Â 2-3, thinly sliced (optional). Green onions add a subtle oniony flavor and a pop of freshness and color to the filling. They are optional but highly recommended for enhancing the overall taste.
- Dijon Mustard: 1 tablespoon (optional). Dijon mustard adds a touch of tang and depth of flavor to the cheese mixture, cutting through the richness and complementing the ham. It’s optional for those who prefer a milder flavor.
- Egg:Â 1 large, beaten (for egg wash, optional). An egg wash brushed over the pinwheels before baking gives them a beautiful golden-brown color and a slight sheen. It also helps with browning.
- Sesame Seeds or Everything Bagel Seasoning: For sprinkling on top (optional). These toppings add visual appeal and a slight nutty or savory flavor to the pinwheels. They are optional but add a nice finishing touch.
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze. Preheating the oven ensures the pinwheels bake evenly and the puff pastry rises properly.
- Prepare the Puff Pastry:Â Lightly flour a clean work surface. Gently unfold one sheet of thawed puff pastry onto the floured surface. If your puff pastry is in two sheets, you will work with one sheet at a time. Thawing the puff pastry is essential for it to be pliable and easy to roll without cracking. Lightly flouring the surface prevents sticking.
- Roll Out the Puff Pastry: Using a rolling pin, gently roll out the puff pastry sheet into a slightly larger rectangle, about 12×15 inches. You want to make it slightly thinner to increase the number of pinwheels you can get and ensure they bake through evenly. Be careful not to roll it too thin, or it might tear. Aim for an even thickness.
- Make the Cheese Filling:Â In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, diced ham, and sliced green onions (if using). If you are using Dijon mustard, add it to the bowl as well. Mix everything together until well combined and creamy. Ensure the cream cheese is softened beforehand to make mixing easier and prevent lumps.
- Spread the Filling: Evenly spread the cheese and ham mixture over the rolled-out puff pastry sheet, leaving a small border (about ½ inch) along one of the longer edges. Spreading the filling evenly ensures that each pinwheel has a good balance of flavor. Leaving a border helps seal the roll and prevents the filling from squeezing out during rolling and baking.
- Roll Up the Puff Pastry:Â Starting from the opposite long edge (the one with the filling right to the edge), tightly roll up the puff pastry sheet jelly-roll style. Roll it as tightly as you can without tearing the pastry. A tight roll is crucial for creating well-defined pinwheels that hold their shape during baking.
- Chill the Roll (Optional but Recommended):Â Wrap the rolled-up puff pastry log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or even up to an hour. Chilling the roll makes it much easier to slice into pinwheels cleanly. Cold dough slices more neatly and holds its shape better, resulting in prettier pinwheels.
- Slice into Pinwheels: Once chilled (or if you skipped chilling, use a very sharp knife and be gentle), carefully slice the log into pinwheels about ¾ to 1 inch thick. Use a sharp, serrated knife for the cleanest cuts. If the roll is very cold, it will slice more easily. You should get about 12-16 pinwheels from each roll of puff pastry.
- Arrange on Baking Sheet:Â Place the pinwheels cut-side up on the prepared baking sheet, spacing them about an inch apart. Spacing them apart allows for proper air circulation and ensures they bake and brown evenly.
- Egg Wash and Topping (Optional):Â In a small bowl, whisk together the egg with a tablespoon of water to create an egg wash. Brush the tops of the pinwheels with the egg wash. This will give them a beautiful golden color and a slight sheen. If desired, sprinkle the tops of the egg-washed pinwheels with sesame seeds or everything bagel seasoning for added flavor and texture.
- Bake:Â Bake in the preheated oven for 15-20 minutes, or until the pinwheels are golden brown and the puff pastry is cooked through and puffed up. Baking time may vary slightly depending on your oven. Keep an eye on them and remove them when they are nicely golden brown.
- Cool and Serve: Remove the baking sheet from the oven and let the Cheese and Ham Pinwheels cool slightly on the baking sheet for a few minutes before transferring them to a serving platter. They are delicious served warm or at room temperature. Enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Fat: 15 grams