Step 1: Preparing the Puff Pastry

Start by laying a large piece of plastic wrap on your counter. You can press two long sheets together at the edges to create one large piece. Unfold the first sheet of puff pastry onto the center of the plastic. Using a rolling pin, roll it out to a 10×12-inch rectangle. This will be the perfect size to hold your filling and create the ideal-sized pinwheels.

Step 2: Spreading the Mustard

Once the puff pastry is rolled out, spread 1 1/2 tablespoons of Dijon mustard evenly across the dough. Leave about a 1/2-inch border along all sides of the pastry. The mustard gives the pinwheels a tangy flavor that pairs beautifully with the ham and cheese. The border helps ensure the mustard and filling don’t spill out when you roll the pastry.

Step 3: Adding the Ham and Cheese

After spreading the mustard, lay 6 slices of ham on top of the mustard. The ham slices should overlap slightly to ensure that each bite is filled with delicious ham flavor. Then, sprinkle 1 cup of freshly grated cheese evenly over the ham. For a melty, gooey bite, choose a cheese that melts easily, such as gruyere or Swiss.

Step 4: Rolling the Pastry

Now, it’s time to roll up the pastry! Starting from the long (12-inch) edge, carefully roll the puff pastry into a log, ensuring it’s tightly rolled without tearing the dough. The tighter the roll, the more uniform the pinwheels will be. After rolling, trim the ends to make them even, and then tightly wrap the log with plastic wrap. Place it in the refrigerator to chill for at least 20 minutes. This step helps the pinwheels hold their shape and makes them easier to slice.

Step 5: Repeating the Process

Repeat the same process with the second sheet of puff pastry, spreading mustard, layering ham and cheese, and rolling it up into a log. After both logs are wrapped in plastic, place them in the refrigerator to chill for another 20 minutes.

Step 6: Slicing the Pinwheels

Once the logs have chilled, remove them from the refrigerator. Using a sharp, serrated knife, slice each log into 1/2-inch-wide pinwheels. If each log is about 12 inches long, you should get around 24 pinwheels per log, resulting in 48 pinwheels in total. Be gentle when slicing to avoid squeezing the filling out of the rolls.

Step 7: Baking the Pinwheels

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the pinwheels from sticking during baking. Arrange the pinwheels on the baking sheets, spacing them about 1 inch apart to give them room to expand as they bake.

Bake the pinwheels for about 18 minutes, or until the puff pastry is golden brown and the cheese is hot and bubbly. Keep a close eye on them towards the end of baking to ensure they don’t burn, as oven temperatures can vary.

Step 8: Garnishing and Serving

Once baked, immediately sprinkle the pinwheels with freshly chopped herbs, such as parsley, thyme, or chives. These fresh herbs not only add a burst of color but also enhance the overall flavor. Allow the pinwheels to cool slightly before serving. They can be enjoyed warm or at room temperature.