This Ham and Cheese Pinwheels recipe has become my instant go-to for parties and last-minute gatherings. I first discovered this combination on a rainy afternoon when I wanted something impressive but effortless to bring to a neighborhood potluck. The result was a tray of golden spirals that vanished within minutes. The contrast between buttery, flaky pastry and the savory-sweet filling always makes people pause, and the pinwheels’ compact size means they disappear faster than I can plate them.

What makes this version special is the honey mustard slathered under layers of shredded gruyere and thin-sliced deli ham. That small step adds moisture, a hint of sweetness, and a bright tang that keeps the rich cheese from becoming cloying. I love that they come together from a sheet of puff pastry and pantry staples in under 30 minutes from start to finish. Whether you are setting out an appetizer board, assembling small bites for game day, or offering an easy cocktail-hour option, these pinwheels deliver great texture and dependable flavor.

Ingredients

• Puff pastry: One sheet of thawed frozen puff pastry (usually 1 sheet measures about 9 x 9 inches folded; unroll to approximately 13 x 18 inches). Look for all-butter or premium varieties for extra flavor and flakiness.
• Deli ham: Six thin slices of your favorite deli ham. Black forest or honey ham work especially well. Choose slices that are not too thick to keep rolling neat and uniform.
• Gruyere: One cup shredded gruyere. This cheese melts beautifully and adds a nutty complexity. Pre-shredded is convenient, but freshly shredded from a block melts more uniformly.
• Honey mustard: Two tablespoons honey and two tablespoons dijon mustard combined with a pinch of granulated garlic, salt, and pepper. This spread adds moisture and brightens the overall flavor.
• Egg wash: One large egg beaten with one tablespoon whole milk to give a glossy, golden finish to the pastry while baking.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees Fahrenheit. Line a 13 x 18 sheet pan with parchment paper and set aside so you can transfer the assembled pinwheels directly to the tray. The moderate temperature helps the pastry puff evenly without browning too fast. Mix the honey mustard: Whisk together 2 tablespoons honey, 2 tablespoons dijon mustard, 1/4 teaspoon granulated garlic, and a pinch each of salt and pepper in a small bowl. Taste and adjust balance; the mixture should be tangy with a gentle sweetness to cut through the cheese. Make the egg wash: Beat one large egg with one tablespoon whole milk in a separate small bowl. This creates a shiny, evenly browned exterior when brushed on the pastry before baking. Keep the wash nearby for final assembly. Unroll and layer: Place one piece of parchment on a cutting board and unroll the thawed puff pastry. Spread the honey mustard in an even, thin layer over the pastry leaving a 1/2-inch border. Sprinkle the shredded gruyere evenly, then arrange the six ham slices single layer, slightly overlapping if needed to cover the surface. Roll tightly: Use the parchment to help lift and roll the pastry into a tight log. Compress gently as you roll to remove large air pockets and ensure compact spirals. Pinch the seam to seal; chilling the log for 10 minutes will firm it up and make cleaner slices if you prefer. Slice and arrange: Using a sharp knife, slice the log into approximately 3/4-inch thick pinwheels. Aim for 12 pieces from a standard log. Place the slices cut-side up on the prepared sheet pan, leaving room for expansion. Brush and bake: Brush each pinwheel with the egg wash. Bake at 350 degrees Fahrenheit for 15 to 20 minutes until pastry is puffed and golden brown. Rotate the pan halfway through if your oven runs hot on one side. Remove and cool for a few minutes before serving.

Storage Tips

Cool pinwheels completely before storing. Keep them in an airtight container in the refrigerator for up to three days. For longer storage, freeze cooked pinwheels layered between parchment in a freezer-safe container for up to three months. To reheat from frozen, place on a sheet pan and warm at 325 degrees Fahrenheit for 10 to 12 minutes until heated through; this preserves flakiness better than microwaving. For raw frozen slices, place them on a lined sheet pan and bake at 350 degrees Fahrenheit, adding 3 to 6 minutes to the bake time and checking for a golden color.

Ingredient Substitutions

You can swap gruyere for fontina, sharp cheddar, or emmental for different melting profiles. For a vegetarian option, replace ham with roasted vegetables such as thin-sliced roasted red pepper and spinach, or use smoked tofu. If you prefer a spicier bite, swap dijon for spicy brown mustard or add a teaspoon of sriracha to the honey mustard. For a whole-grain variation, experiment with a laminated whole-wheat puff pastry if available; expect slightly denser layers. Reduce sodium by choosing low-sodium deli ham and a lower-salt cheese.

Serving Suggestions

Serve warm on a large platter garnished with fresh parsley or chives for color. Pair with a simple charcuterie board of olives, pickles, and fresh fruit, or a tangy dip like mustard aioli or a yogurt-herb sauce. These are ideal alongside sparkling wine, dry cider, or a light beer for casual gatherings. For brunch, place next to scrambled eggs and a mixed green salad to balance richness with freshness.

Cultural Background

Pinwheel-style preparations are a common technique across many cuisines, where a layered dough is rolled with fillings to create spiral slices. Using puff pastry and savory fillings is a European tradition adapted into American appetizer culture as party food and hors d'oeuvres. The combination of ham and cheese in a baked pastry nods to classic French and Swiss flavors—gruyere originates from Switzerland and pairs traditionally with ham and mustard in alpine cooking.

Seasonal Adaptations

In spring and summer, brighten the filling with arugula and lemon zest mixed with the mustard. For fall, use caramelized onions and pear with a sharper cheese for a cozy profile. During the holidays, swap ham with smoked turkey and add chopped cranberries for festive flavor and color. These seasonal tweaks help the basic method feel fresh for every occasion.

Meal Prep Tips

Assemble the rolled log the night before and keep wrapped in plastic in the refrigerator; slice and bake when needed to save active time. For bulk entertaining, prepare multiple logs and freeze raw slices on a sheet pan; once solid, transfer to labeled freezer bags. Use shallow airtight containers for cooked leftovers and reheat in an oven or toaster oven to restore crispiness rather than microwaving, which can make the pastry soggy.

These pinwheels are one of those simple pleasures that feel celebratory with almost no extra effort. Share them warm, watch them disappear, and make them your own with the ingredient swaps that reflect your pantry and season. Happy baking and even happier sharing.