Easter Ham and Cheddar Pinwheels

Easter is a time for joyous gatherings, delicious feasts, and creating cherished memories with family and friends. Every year, Easter brunch becomes a highlight, and it calls for recipes that are both crowd-pleasing and easy to prepare. These Easter Ham and Cheddar Pinwheels are the perfect answer. From the moment they come out of the oven, the aroma of warm ham and melted cheddar fills the kitchen, drawing everyone in. The combination of flaky puff pastry, savory ham, sharp cheddar, and a subtle tang of Dijon mustard delivers a flavor that’s both comforting and festive. These pinwheels are a wonderful addition to any holiday spread, equally loved by kids and adults, and gone in moments.

They are ideal not only for Easter brunch but for picnics, potlucks, or even make-ahead lunchbox treats. The versatility of this recipe also allows for creative twists—you can try adding caramelized onions, using a different cheese, or mixing in herbs like thyme or rosemary for added flair. Whether served warm or at room temperature, they always taste fantastic. The creamy, cheesy filling balanced with the buttery pastry makes each bite rich and satisfying, while the herbs keep the flavor fresh and light.

Ingredients

• 2 sheets store-bought puff pastry, thawed

• 8 ounces cooked ham, thinly sliced

• 8 ounces sharp cheddar cheese, shredded

• 4 ounces cream cheese, softened

• 2 tablespoons Dijon mustard

• 2 tablespoons fresh parsley, chopped

• 1 large egg, beaten (for egg wash)
  
  

Instructions

1. Prepare the Filling
   In a medium bowl, combine the softened cream cheese, Dijon mustard, and chopped parsley. Mix until smooth and well blended.

2. Prepare the Puff Pastry
   On a lightly floured surface, unfold one sheet of thawed puff pastry. Gently roll it into a 12×12-inch square to create a flat, even base for the filling.

3. Assemble the Pinwheels
   Spread half of the cream cheese mixture evenly over the puff pastry, leaving a small border around the edges. Layer half of the ham slices on top, then sprinkle evenly with half of the shredded cheddar.

4. Roll and Chill
   Roll the puff pastry sheet into a tight log starting from one edge. Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up. Repeat with the second sheet and remaining ingredients.

5. Slice and Bake
   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Remove the chilled logs and cut each into ½-inch thick rounds. Place the slices cut side down on the prepared baking sheet and brush the tops with beaten egg. Bake for 15–20 minutes or until golden and puffed.

6. Serve
   Allow to cool slightly before serving. These are delicious warm but also enjoyable at room temperature.
   
   

Serving Suggestions

These pinwheels are perfect as part of an Easter brunch board, arranged with fresh fruit, deviled eggs, and pastries. They also make excellent finger food for springtime parties or family gatherings. Serve them with a side salad for a light meal or pair with soup for a more filling dish. They can also be packed for picnics or school lunches, as they travel well and retain their texture and flavor.

Nutritional Information (Per Pinwheel)

Note: Approximate values per piece, depending on size and ingredient brands.

• Calories: 106 kcal

• Carbohydrates: 7 g

• Protein: 3 g

• Fat: 7 g

• Saturated Fat: 2 g

• Cholesterol: 17 mg

• Sodium: 171 mg
  
  

This recipe balances indulgence with practicality—simple ingredients, minimal prep, and maximum flavor. It’s one of those go-to dishes that’s always met with empty plates and requests for more.