Monte Cristo Puff Pastry Pinwheels
These Monte Cristo Puff Pastry Pinwheels bake up buttery, flaky, and loaded with all the sweet-savory goodness you love from the classic sandwich. With layers of ham, turkey, and Swiss wrapped in pastry and finished with powdered sugar and raspberry jam, they’re the kind of holiday appetizer that will have everyone BEGGING you for the recipe!
Servings: 24
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
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
Calories: 207kcal | Carbohydrates: 9g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 30mg | Sodium: 262mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 124IU | Vitamin C: 0.005mg | Calcium: 81mg | Iron: 1mg
