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Ham, Cheese & Dijon Pinwheel Puffs

Presented by Maille

Yield: about 22 pinwheels

These easy appetizers come together quickly and are a major crowd-pleaser for a holiday party.


  • Flour for dusting
  • 1 sheet frozen puff pastry (about 8.5 oz.), thawed overnight in the refrigerator
  • 3 Tbs. Maille Honey Dijon mustard
  • 6 to 7 oz. thinly sliced deli ham (7-8 slices)
  • 1 cup shredded Gruyere or Comté cheese
  • Freshly ground black pepper


  • On a lightly floured piece of parchment paper, roll out the puff pastry into a 10×14-inch rectangle. Using a fork, prick holes all over the dough. Spread the Dijon mustard evenly over top. Arrange the ham over the dough, overlapping it slightly as needed, and leaving a 1/4-inch border on both long ends. Scatter the shredded cheese evenly over the ham, and season with freshly ground black pepper.
  • Starting at a long end, roll the puff pastry into a tight log using the parchment as leverage. Press the edges together to seal.  Wrap the log in plastic wrap, and refrigerate it, seam side down, for 15-30 minutes.
  • Preheat the oven to 375˚F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
  • Using a sharp knife, cut the puff pastry log into 1/2 inch slices. Arrange the rolls on the prepared baking sheets, spacing them 1-2 inches apart. Bake until golden brown, rotating and switching the pans halfway through, about 25 minutes.  Let cool slightly.  Serve warm.


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