A melty Monte Cristo moment 😍
The Monte Cristo first came into my life when my Dad took me to Bennigan’s in Beaumont, TX after a pretty lengthy tennis tournament. It was warm, melty, a little sweet, a bit savory… truly the perfect post-match reward and what would soon become our little tradition.
So when the idea hit me to turn that nostalgia into a puff pastry appetizer, I wasn’t sure anything could live up to the original. But y’all… it TOTALLY did!
You get all the classic flavors… buttery flaky pastry, a light mayo Dijon spread, layers of ham, turkey, and Swiss, plus a warm brush of butter and a dusting of powdered sugar that brings the whole Monte Cristo magic together.
Serve them with raspberry jam and then casually watch from the corner of your kitchen as your holiday guests fight over the last one. LOL.
(My tip? Go ahead and double the batch. They take about 15 minutes to throw together, and you’ll be so glad you did!)
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Puff pastry sheets: You’ll need two sheets for this recipe, and thankfully most brands come packaged that way. Let the pastry soften just until it unfolds without cracking, but keep it cool enough so it’s still easy to roll. And make sure you’re grabbing puff pastry and not phyllo dough — totally different ingredients.
- Ham: Ask for thin slices at the deli counter (usually around a 2 or 3). You want them thin enough to roll easily but not so paper-thin that they tear. Maple ham adds the perfect touch of sweetness here.
- Turkey: Same situation as the ham — thin slices, but not fragile. Turkey tends to be a little drier and can fall apart more easily, but don’t stress if a piece or two does. Also, look for a more mildly flavored turkey and avoid the smoked or pepper varieties.
- Mayonnaise: Duke’s is my go-to for that classic creamy flavor, but any good-quality mayo will work. It mixes with the Dijon to create that signature Monte Cristo spread.
- Dijon mustard: Dijon is key here. Yellow mustard is too tangy, and stoneground doesn’t spread as smoothly, so stick with classic Dijon for the best flavor and texture.
- Swiss cheese: Melts beautifully and gives these pinwheels that classic Monte Cristo flavor. Aim for slices that aren’t too thick so the log rolls neatly.
- Egg: Whisked with a little cream for the egg wash. It may seem optional, but it’s what gives the pastry its gorgeous golden finish.
- Heavy whipping cream: Whole milk or 2% can work if needed, but use a touch less since they’re thinner.
- Salted butter: I love using a good European salted butter for brushing on at the end, but truly, whatever butter you have on hand will still taste great.
- Powdered sugar: If you want that true Monte Cristo flavor, this is a must. You can always leave it off a few pieces for those who “don’t like” sweet and savory (who ARE those people?!).
- Raspberry jam: Totally optional. I personally don’t think these need it, but if you want to keep things classic, serve a little on the side for dipping.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the puff pastry and baking sheets.
Preheat your oven to 375°F and line two large baking sheets with parchment paper. Let the puff pastry soften just until it unfolds without cracking.
Pro Tip: If the pastry cracks as you open it, let it sit for another minute or two until it’s cold-but-flexible.
Roll, fill, and layer.
Lightly flour your cutting board and roll one sheet of puff pastry into a 10 x 12-inch rectangle. Whisk together the mayo, Dijon, and salt, then brush half of it over the pastry—layer on the ham, turkey, and Swiss.
Pro Tip: Keep the layers even and the slices thin so the pastry rolls up tightly without tearing.
Roll into a log and chill.
Starting along the long side, tightly roll the pastry into a log, tucking in the filling as you go. Wrap it in wax paper and refrigerate for at least 20 minutes. Repeat with the second sheet.
Pro Tip: Chilling the logs firms them up and makes slicing clean, even pinwheels, so much easier.
Slice, bake, and finish.
Cut each chilled log into twelve 1-inch pinwheels and arrange on the baking sheets. Whisk the egg and cream, then brush the tops and sides with the egg wash. Bake for 24-28 minutes, or until golden and cooked through. Brush with melted butter, dust with powdered sugar, and then serve with raspberry jam.
FAQs
Yes. You can roll the logs, wrap them, and refrigerate them for up to 24 hours before slicing and baking. Slice and bake right before serving for the flakiest texture.
You can. Freeze the filled, rolled logs for up to 2 months. Let them sit at room temperature for about 10-15 minutes before slicing so they’re firm but sliceable, then bake as directed.
Absolutely. Chilling firms up the filling and keeps the pinwheels from squishing or flattening when you cut them.
Yes, although the freshly sliced deli counter version rolls more neatly. If using packaged slices, look for ones that aren’t too thick.
You can skip it! You’ll still get all the classic Monte Cristo flavors from the ham, turkey, Swiss, and jam.
Swiss is the classic choice, but Gruyere or a mild provolone will work in a pinch if that’s what you have. (Though… honestly, Swiss is the move here!)
Yes. Pop them in a 325°F oven for 5-8 minutes until warmed through. They won’t be quite as crisp as fresh, but still delicious.
OOPS! What Did I Do Wrong?!
My pinwheels squished when I sliced them. They just needed more chill time. The log should feel firm when you cut it so the layers stay tight and round.
The pastry unrolled or came loose while baking. This usually means the roll wasn’t tight enough. Next time, tuck the filling in as you roll and place the seam side down before chilling.
Some of the cheese melted out onto the pan. Totally normal if a slice gets a little close to the edge. Keeping the layers evenly stacked and not overfilling helps everything stay tucked inside.
My pastry didn’t puff evenly. Warm pastry tends to slump. Make sure your puff pastry stays cold-but-flexible before rolling so it bakes into those beautiful flaky layers.
The centers look done but the edges browned too quickly. Ovens run differently. If yours runs hot, move the pan to the middle rack or tent loosely with foil for the last few minutes.
The powdered sugar melted instead of staying visible. The pastry was just a bit too hot. Let the pinwheels cool for 2–3 minutes before dusting so you get that pretty snowy look.
The deli meat tore when rolling. Turkey especially likes to crack. It’s no big deal — they’ll still taste great, but asking for a 1/8th” thickness at the deli counter helps it hold together better.
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Monte Cristo Puff Pastry Pinwheels
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Ingredients
- 2 puff pastry sheets (17.3oz box)
- ½ pound ham thinly sliced
- ½ pound turkey thinly sliced
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- 12 Swiss cheese slices about 8 ounces
- 1 large egg
- 1 tablespoon heavy whipping cream
- 2 tablespoons salted butter melted
- Powdered sugar for serving
- Raspberry jam for serving
Instructions
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- If using refrigerated puff pastry, let it rest for 5 minutes at room temperature. If frozen, let it rest for 30 minutes before using.2 puff pastry sheets
- Lightly dust a cutting board with flour and unfold 1 sheet of puff pastry. Using a rolling pin, roll it into a 10- x 12-inch rectangle.
- Whisk together the mayonnaise, Dijon mustard, and salt in a small bowl. Brush half of the mixture over the rolled pastry.¼ cup mayonnaise, 1 teaspoon Dijon mustard, ½ teaspoon salt
- Evenly layer half of the ham, turkey, and Swiss cheese over the sauce. Starting from the long (12-inch) side, tightly roll the pastry into a log, tucking in the filling as you go.½ pound ham, ½ pound turkey, 12 Swiss cheese slices
- Trim any excess filling from the ends. Place the log seam-side down, wrap tightly in plastic wrap, and refrigerate for at least 20 minutes or up to overnight. Repeat this process with the second puff pastry sheet, using the remaining mayonnaise mixture, ham, turkey, and Swiss cheese.
- When ready to bake, cut each chilled log into twelve 1-inch slices. Place 12 pinwheels, evenly spaced, onto each of the prepared baking sheets.
- Whisk together the egg and heavy whipping cream in a small bowl until smooth. Brush the tops and sides of the pinwheels with the egg wash.1 large egg, 1 tablespoon heavy whipping cream
- Bake for 24-28 minutes, or until the pastry is golden brown and cooked through. Immediately after baking, brush the pastry pinwheels with the melted butter. Serve with a dusting of powdered sugar and a side of raspberry jam, if desired.2 tablespoons salted butter, Powdered sugar, Raspberry jam
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Notes
- Use thin slices: Thin ham, turkey, and Swiss roll more easily inside the puff pastry and help prevent tearing.
- Choose sweeter deli meats: Maple ham and a mild turkey keep the flavor classic without adding a smoky undertone.
- Season the spread: A small pinch of salt in the mayo–mustard mixture balances the flavors throughout the pinwheels.
- Chill before cutting: Refrigerating the log for at least 20 minutes helps it firm up for clean, even slices.
- Mark before slicing: Lightly marking the pastry in halves, then quarters, ensures you cut 12 evenly sized pieces.
- Use an egg wash: An egg-and-cream wash gives the pastry the best golden color and shine while baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Puff Pastry Appetizer Recipes
If you’ve got an extra box of pastry lying around, you’ve gotta’ give one of these other easy apps a try!
Our favorite appetizer on New Year’s (we tried 5 different recipes)
I did use jack cheese instead of Swiss since that is what is preferred in our home. And instead of raspberry Jam we had Cranberry sauce. ( that is what we had in restaurants with Monte Cristo’s when growing up.)
Yay! So happy to hear you enjoyed the recipe, Mimi! I’m glad you could make it work for your family and preferences. Thanks so much for taking the time to leave a comment and rating!
Goodmorning Are any of your recipes Gluten-free, and safe for diabetics?
Yes, many of my recipes are naturally gluten-free, and quite a few can be adapted for diabetic-friendly needs depending on your ingredients. I always list substitutions and tips when possible, but feel free to ask on any specific recipe and I’m happy to help guide you!