Add the Filling:
Spread a thin layer of mustard over the puff pastry (optional).
Evenly layer the ham slices on top of the mustard.
Sprinkle the shredded cheese evenly over the ham.
Sprinkle dried herbs over the cheese, if desired.
Roll and Slice:
Roll the pastry tightly from one long edge to the other to form a log.
Using a sharp knife, slice the log into 12 equal pieces.
Assemble and Bake:
Place the pinwheels flat-side down on the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the pastry is puffed and golden brown.
Serve:
Remove from the oven and let cool slightly before serving. Serve warm or at room temperature.
Here are some variations and tips for your Ham and Cheese Puff Pastry Pinwheels:
Variations:
Different Meats: Swap out the ham for turkey, salami, or even cooked bacon for a different flavor.
Cheese Options: Experiment with different cheeses like gouda, pepper jack, or feta for unique tastes.
Vegetarian Version: Replace the ham with sautéed spinach, mushrooms, or roasted red peppers for a vegetarian option.
Add Spices: Incorporate spices like paprika or garlic powder into the cheese mixture for an extra kick.
Tips:
Thawing Puff Pastry: Make sure to thaw the puff pastry in the refrigerator for a few hours or overnight for best results.
Chill Before Baking: If the pinwheels become too soft while assembling, chill them in the fridge for about 15 minutes before baking to help them hold their shape.
Serving Suggestions: Serve with a dipping sauce like honey mustard, ranch, or marinara for added flavor.
Storage: Leftover pinwheels can be stored in an airtight container in the fridge for up to 3 days or frozen for later use.
To store your Ham and Cheese Puff Pastry Pinwheels, follow these steps:
Cooling: Allow the pinwheels to cool completely after baking. This helps prevent condensation, which can make them soggy.
Airtight Container: Place the cooled pinwheels in an airtight container. You can layer them with parchment paper to keep them from sticking together.
Refrigeration: Store the container in the refrigerator if you plan to eat them within 3 days.
Freezing: If you want to keep them longer, you can freeze the pinwheels. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months.
Reheating: To reheat, bake them in a preheated oven at 180°C (350°F) for about 10-15 minutes until heated through and crispy.
This way, you can enjoy your pinwheels later without losing their deliciousness!
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