Ham and Cheese Pinwheels

Thu June 25, 2015


Flour, for sprinkling
1 sheet of puff pastry, thawed
3 heaping teaspoons dijon mustard
9 slices good-quality ham
1 cup grated gruyere cheese
Salt and freshly ground pepper, for seasoning


Roll out the pastry puff on a floured surface until it becomes thin, roughly 15 inches wide. Spread the mustard across the top of the puff pastry, be sure and leave a 1 inch border on all sides. Next, place slices of ham over the mustard and evenly sprinkle with cheese. Season with salt and pepper.

Starting with the end closest to you, slowly and carefully roll the pastry until it becomes a pinwheel. After you have rolled the pastry, wrap with some plastic wrap and refrigerate for 30 minutes up to 1 day.

Once ready to bake preheat the oven to 400 degrees Fahrenheit. Link a baking sheet with parchment paper.  Remove the plastic wrap from the pinwheel. On a cutting board, slice the pastry pinwheel into ¼ inch slices. Please the slices onto the baking sheet. Bake for 25 minutes or until golden brown.