Ingredients:

  • 1 package (400g) All-Butter Puff Pastry, thawed
  • 2 tablespoons Dijon Mustard
  • 2 oz (56g) Cream Cheese, softened
  • 6 oz (170g) Smoked Ham, thinly sliced
  • 1 cup (100g) Gruyère Cheese, shredded
  • 1 tablespoon Fresh Chives, finely chopped
  • 1/4 teaspoon Black Pepper
  • 1 Large Egg, lightly beaten (for egg wash)
  • 1 teaspoon Water or Milk (for egg wash)

Instructions:

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. In a small bowl, combine the softened cream cheese, Dijon mustard, chopped chives, and black pepper until smoothly mixed.
  3. Gently unroll the thawed puff pastry sheet onto a lightly floured surface. If necessary, lightly roll it out to an even rectangle, approximately 10x12 inches.
  4. Evenly spread the mustard-cream cheese mixture over the entire surface of the pastry sheet, leaving a small half-inch border along one of the longer edges.
  5. Place the slices of ham neatly over the cream cheese layer, overlapping slightly. Sprinkle the shredded Gruyère evenly over the ham.
  6. Starting from the long edge opposite the empty border, tightly roll the pastry into a snug log. Moisten the empty edge border with a dab of water to seal the seam securely.
  7. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes to firm up the filling and pastry.
  8. Remove the log from the fridge. Using a very sharp knife or pizza cutter, slice the log into rounds approximately 1/2-inch (1.25 cm) thick. Place the pinwheels cut-side up on the prepared baking sheets, leaving about 1 inch between them.
  9. Whisk the egg and water/milk together to create the egg wash. Lightly brush the tops and sides of each pinwheel with the egg wash for a golden, glossy finish.
  10. Bake for 18–22 minutes, rotating the sheets halfway through, until the pastry is puffed high and deeply golden brown.
  11. Transfer the pinwheels to a wire rack to cool for 5 minutes before serving warm.