Ham and Gruyère Pinwheels

Golden Ham & Gruyère Puff Pastry Pinwheels

Welcome to a delightful journey of culinary indulgence with our Golden Ham & Gruyère Puff Pastry Pinwheels! Imagine biting into flaky, golden pastry, only to be greeted by the rich and savory dance of ham and Gruyère cheese. This recipe transforms simple ingredients into a gourmet appetizer that's both visually stunning and irresistibly delicious.

This dish is perfect for special occasions or simply to elevate everyday meals. Gruyère cheese is the heart of this recipe, offering a nutty and creamy flavor, while smooth Dijon mustard adds a tangy bite that cuts through the richness. The ham provides a savory complement, completing each bite with robust depth.

For the best results, ensure your puff pastry is properly thawed, which allows it to rise and flake beautifully. Chilling the rolled dough is a crucial step; it makes slicing easier and ensures the pinwheels hold their shape. A key tip is to use a serrated knife to cleanly cut through the layers without compressing them.

A preheated oven at 400°F is essential for achieving the right amount of puff and golden crust. Remember, the egg wash is not just for aesthetics; it acts as a “glue” to seal the pastry and gives it a glossy finish as it bakes to perfection.

Ingredients

• 2 sheets frozen puff pastry - The foundation of your pinwheels, providing a crisp and flaky structure.
• 4 tablespoons Dijon mustard - Offers a sharp, tangy flavor that balances the richness of the cheese and ham.
• 4 oz sliced ham - Provides a savory depth and meaty texture.
• 4 oz Swiss Gruyère cheese, shredded (about 2 cups) - Delivers a creamy, nutty taste essential for the filling.
• 1 large egg, beaten - Used as a wash to seal edges and give the pinwheels their golden-brown finish.

Tip: Look for high-quality Gruyère to ensure a smooth melt and robust flavor. Your local deli may offer excellent options. Substitute with Emmental cheese if needed.

Step-by-Step Instructions

1. Thaw the pastry: Remove the puff pastry sheets from the freezer and set them out to thaw. This might take 20-30 minutes depending on room temperature.
2. Prepare baking sheets: Line two baking sheets with nonstick aluminum foil to prevent sticking and ensure easy cleanup.
3. Spread the mustard: Place the thawed pastry on a flat surface. Spread each sheet with 2 tablespoons of Dijon mustard, leaving a ½-inch border to prevent overflow.
4. Layer the filling: Distribute 2 oz of ham and shredded Gruyère evenly on each pastry sheet.
5. Seal and roll: Beat the egg and brush it along the borders of the pastry. Starting with one long side, roll the pastry tightly over the filling and pinch the seams to secure.
6. Chill time: Place the rolls in the refrigerator for 30 minutes. This will firm up the dough, making it easier to slice.
7. Preheat the oven: Set your oven to 400°F (200°C) in preparation for baking.
8. Slice the rolls: Remove the chilled rolls and slice them into 6 one-inch sections, using a serrated knife for clean cuts.
9. Bake until golden: Arrange the pinwheels cut-side up on the prepared baking sheets. Bake for 18-20 minutes until they are puffy and golden brown.
10. Cool slightly: Let the pinwheels rest for 5 minutes before serving to enhance flavor and texture.

Tips for Troubleshooting

• Pinwheels not browning? Ensure your oven is fully preheated. You can also move them to a higher rack if needed.
• Pastry too soft? If difficult to roll, place in the freezer for 5-10 minutes to firm up.
• Flat pinwheels? Check that the pastry wasn't overworked which can cause it to lose its flakiness profile.
• Edges not sealing? Lightly press with your fingers, or use more egg wash for binding.

Ideas for Pairing with the Recipe

• Side Dishes: A crisp green salad with a lemon vinaigrette offers a refreshing contrast to the rich pinwheels.
• Drinks: A glass of chilled Pinot Grigio or a fruity iced tea makes for a delightful pairing.
• Desserts: Following with a light fruit sorbet refreshes the palate and concludes the meal beautifully.

How to Store Properly

• Refrigeration: Store in an airtight container for up to 3 days. Reheat in the oven to regain crispiness.
• Freezing: Freeze after slicing but before baking. Lay flat in a single layer until solid, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding 3-5 minutes to baking time.

FAQs

• Can I make these pinwheels in advance? Yes, prepare up to the slicing step and refrigerate or freeze. Bake them fresh when needed for maximum flakiness.
• What can I substitute for ham? Smoked turkey or thinly sliced salami works great as alternatives.
• Can I add vegetables? Absolutely, finely chopped spinach or roasted peppers add nice flavor and color.
• Why did my pastry not puff? Ensure your oven is hot enough and pastry is cold when going in to achieve optimal puff.