Ham and Cheese Pinwheels Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">320g ready-rolled puff pastry</li> <li class="ingredients-single-item">2 tbsp Dijon mustard</li> <li class="ingredients-single-item">150g thinly sliced ham</li> <li class="ingredients-single-item">150g grated cheese (Gruyère, cheddar, or Emmental)</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li> <li class="ingredients-single-item">1/2 tsp dried thyme (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Sharp knife or pizza cutter</li> <li class="equipment-single-item">Pastry brush</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by taking your puff pastry out of the refrigerator about 10 minutes before you start working with it. You want it to be slightly softened but still cold - this ensures the butter in the pastry remains in distinct layers, which creates that beautiful flaky texture when baked. Preheat your oven to 200°C and line a baking sheet with parchment paper. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Unroll your puff pastry onto a clean work surface, keeping it on its parchment if it comes with one - this helps with rolling later. Using a pastry brush or the back of a spoon, gently spread the Dijon mustard in an even layer across the entire surface, leaving a 1cm border along one of the long edges. The mustard not only adds flavor but also helps the filling adhere to the pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Layer the ham slices evenly over the mustard-covered pastry, slightly overlapping them to ensure even coverage. Next, sprinkle the grated cheese uniformly over the ham, followed by the black pepper and dried thyme if using. Press down gently on the filling to compact it slightly - this will make rolling much easier. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Starting from the long edge without the border, carefully begin rolling the pastry into a tight log, using the parchment paper to help guide it if necessary. The tighter you roll, the more defined your spiral pattern will be. When you reach the border edge, brush it lightly with beaten egg which acts as a glue to seal the roll. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Once rolled, place the log seam-side down on a sheet of parchment paper and transfer to the refrigerator for at least 15 minutes. This crucial chilling step firms up the butter in the pastry again, making it much easier to slice cleanly and helps maintain the spiral shape during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> After chilling, use a sharp knife to trim the uneven ends of the log, then cut it into approximately 1.5cm thick slices. Place the pinwheels flat-side down on your prepared baking sheet, leaving about 3cm between each to allow for expansion. Brush the tops lightly with beaten egg to promote golden-brown coloring. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake in the preheated oven for 15-18 minutes, or until the pinwheels are puffed up and golden brown. The cheese should be bubbly and slightly caramelized. If you notice some pinwheels browning faster than others, rotate the baking sheet halfway through cooking time for even baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove from the oven and let the pinwheels cool on the baking sheet for 5 minutes - they're quite delicate when hot and the filling needs time to set. This brief resting period allows the cheese to stabilize so it doesn't ooze out when you transfer them. Once slightly cooled, move to a wire rack to prevent the bottoms from becoming soggy. Serve warm or at room temperature for the best flavor and texture. </li> </ol>