Monte Cristo Puff Pastry Pinwheels Recipe
Monte Cristo Puff Pastry Pinwheels are delightful, flaky pastries filled with savory ham, turkey, and Swiss cheese, complemented by a tangy mayonnaise and Dijon mustard sauce. These elegant pinwheels are baked to a golden crisp and finished with melted butter, powdered sugar, and served with raspberry jam, creating a perfect balance of sweet and savory flavors ideal for brunch, appetizers, or a special snack.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 46 minutes plus chilling time
- Yield: 24 pinwheels 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Puff Pastry and Filling
- 2 puff pastry sheets (17.3 oz box)
- ½ pound ham, thinly sliced
- ½ pound turkey, thinly sliced
- 12 Swiss cheese slices (about 8 ounces)
Mustard Sauce
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
Egg Wash
- 1 large egg
- 1 tablespoon heavy whipping cream
Finishing
- 2 tablespoons salted butter, melted
- Powdered sugar, for serving
- Raspberry jam, for serving
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper to prevent sticking.
- Prepare puff pastry: If using refrigerated puff pastry, allow it to rest for 5 minutes at room temperature. For frozen puff pastry, rest for about 30 minutes until pliable. Lightly dust a cutting board with flour, then unfold one sheet and roll it out into a 10 x 12-inch rectangle.
- Make the mustard sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, and salt until smooth. Brush half of this sauce evenly over the rolled-out puff pastry.
- Layer fillings and roll: Arrange half of the ham, turkey, and Swiss cheese evenly over the mustard sauce. Starting from the long (12-inch) side, tightly roll the pastry into a log shape, folding in the filling as you roll.
- Chill the roll: Trim excess filling from the ends if needed. Place the seam side down, wrap the roll tightly in plastic wrap, and refrigerate for at least 20 minutes, or up to overnight. Repeat all steps with the second puff pastry sheet and remaining ingredients.
- Slice the rolls: Once chilled, cut each roll into twelve 1-inch slices to form pinwheels. Lay these pinwheels evenly spaced on the lined baking sheets.
- Apply egg wash: Whisk the egg and heavy cream in a small bowl until smooth. Brush the tops and sides of each pinwheel with the egg wash to ensure a golden, glossy finish.
- Bake to perfection: Bake the pinwheels for 24-28 minutes or until they turn golden brown and puffed up. Immediately after baking, brush each pinwheel with melted butter for added richness.
- Serve: Serve warm with a light dusting of powdered sugar on top and a side of raspberry jam for dipping, enhancing the sweet and savory contrast.
Notes
- Allowing the puff pastry to rest ensures it rolls easily without cracking.
- Chilling the rolled logs before slicing helps maintain shape and prevents filling from spilling out.
- You can substitute the meats or cheese to suit preferences, but Swiss cheese complements the flavors best.
- Serve these pinwheels warm for the best texture and flavor experience.
- Powdered sugar and raspberry jam create the traditional sweet contrast to the savory filling.
Keywords: Monte Cristo, puff pastry, pinwheels, ham and turkey, Swiss cheese, appetizer, brunch, hors d'oeuvre, baked pastry
