Saturday, November 5, 2011

Ridiculously Simple: Ham & Swiss Pinwheels

Here's a quick post for a ridiculously simple recipe (hardly a recipe at all, really) that I like to make and keep on hand in the event of last minute guests, or for a quick savory breakfast in the morning.  Store-bought puff pastry wraps around ham and Swiss cheese with a hint of homemade honey mustard.  I love making these during a quiet weeknight, popping the rolled pastry in the freezer, and then slicing and baking these up when company stops by.

Ham & Swiss Pinwheels
Makes about 60
Click here for printable recipe

1 sheet puff pastry, thawed
1 T. Dijon mustard
3 T. honey
1 t. dark brown sugar
1/4 t. freshly ground black pepper
1/2 t. dried thyme
6-8 thin slices deli ham
1/3 c. shredded swiss
1 egg
Sea salt

Make the honey mustard dressing: Stir together the Dijon mustard, honey, dark brown sugar, black pepper, and thyme.

Unfold the puff pastry, and cut the sheet of puff pastry in half lengthwise to create two long rectangles.  On each piece of pastry, spread a thin layer of honey mustard dressing, leaving 1" along one of the long sides undressed. Place two layers of ham on top of the honey mustard, and evenly distribute the cheese over that. 

In a small bowl, whisk the egg with a teaspoon of water until well beaten to create an egg wash. Use a pastry brush to spread a bit of the egg wash on the bare end of the pastry.  Roll the puff pastry strips into a log, ending with the egg washed edge.

Place both rolls in the freezer for 45 minutes, or until firm. (Note: If making the rolls ahead, wrap each roll in parchment paper and seal in a freezer bag.  Prior to slicing, let thaw for 20 minutes.)  Preheat oven to 400 degrees. Slice each roll into ¼ inch slices. Place on a lightly greased baking sheet and brush the tops of the pinwheels with egg wash. Sprinkle with a bit of sea salt for flavor and a bit of sparkle. Bake for 12 - 16 minutes, or until golden brown. Serve warm or at room temperature.



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