If you need an easy party appetizer, try these Monte Cristo pinwheels! Puff pastry is topped with mustard, thyme, ham, and cheese slices, then, rolled sliced, and baked until golden brown. Then, they are sprinkled with powdered sugar and served with preserves! Perfect for holiday or casual gatherings.
Check out the post on cocktail appetizers for more holiday party foods.
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These Monte Cristo pinwheel appetizers are a great way to showcase the flavors and textures of the Monte Cristo sandwich in a simple snack! Serve them for brunch year round or at parties during the holidays.
What is a Monte Cristo?
A classic Monte Cristo sandwich includes layers of ham and slices of cheese, usually Swiss cheese, between soft bread, often brioche. It’s dipped in egg batter and then fried until golden brown, making it nice and crispy. Then, it's finished with a dusting of powdered sugar and served with fruity preserves, it beautifully balances savory and sweet flavors— it's a delicious brunch treat!
Tips and Tricks
- Roll the pastry out on parchment paper. I find it's easier to roll the pastry dough when it's on parchment paper. I've tried rolling on cutting boards and marble slabs, and the pastry tends to stick a little. When using parchment paper is very easy to roll it up, without any sticking.
- Use good an all butter puff pastry. You can use whatever puff pastry you can find, but I do think an all butter pastry tastes much better for this easy appetizer recipe.
- Defrost the puff pastry in the fridge overnight before using.
- Work with cold puff pastry. It's easier to roll up the pastry when the dough is cold. I find it harder to roll it up once the pastry has warmed up.
- Use pre-sliced ham and cheese. I've tried grating cheese for this recipe and it's only ok. I find using pre-sliced cheese works best and makes the prep quick and easy.
Thawing Puff Pastry
Refrigerator: (overnight)
- Time: 6-8 hours or overnight.
- Place the frozen puff pastry in the refrigerator. This slow thawing helps maintain its texture and ensures it stays cold.
Countertop: (quick)
- Time: 30-60 minutes.
- If you need it faster, you can leave the wrapped puff pastry on the counter. Just make sure to keep it wrapped to prevent it from drying out. Check it frequently to avoid it getting too warm.
PUFF PASTRY TIP: If the pastry starts to get too warm during thawing, pop it back in the fridge for a bit. This keeps it manageable for rolling and shaping.
Equipment Needed
- Rolling pin
- Serrated knife or sharp chefs knife
- Parchment paper
- Baking sheet
- Pastry bush
- Small bowl (for egg wash)
Ingredients You'll Need
- Puff Pastry Dough- Found in the frozen section of your grocery store. Preferably use all butter puff pastry for the best flavor if you can find it. Otherwise, use whatever puff pastry you can find.
- Deli Ham or smoked turkey if you don't eat ham. I've used proscuitto before, but it tends to get a little tough. Ham and Canadian bacon have worked the best.
- Sliced Cheese - I used provolone and Swiss. I have also used gruyere and mozzarella which was delicious.
- Thyme - Fresh or dried.
- Dijon Mustard I used Grey Poupon
- Honey (optional)
- Powdered Sugar - to garnish
- Favorite Jam - for serving
How to Make These Monte Cristo Pinwheel Appetizers
Preheat the oven to 375F
Lay a sheet of puff pastry dough on parchment paper and gently roll out the pastry using a rolling pin so it's a flat rectangular shape(not too much).
Brush a thin layer of Dijon mustard on the puff pastry and sprinkle with the thyme. You can drizzle a tablespoon of honey over the mustard if you prefer a sweeter pinwheel. Be careful doing this the honey can cause the bottom of the pinwheel to burn.
In a single layer, add the ham. Then add the cheese slices of Swiss cheese on top of the ham.
Roll the pastry up on the long side of the dough. Go slow here, start on one side and roll a little at a time, moving down the long side of the pastry.
Once a long log shape has formed, using a sharp knife, cut the log in half, then, cut those halves in half to make four pieces, then cut those pieces in half to form 8ths and those 8ths in half to make 16 pieces.
Transfer the raw pinwheels to a prepared baking sheet lined with parchment paper. Brush the tops with beaten egg wash, transfer to the preheated oven, and bake for 20-25 minutes until golden perfection.
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Storage, Reheating, and Freezing Instructions
- TO STORE:
- Room Temperature: If you plan to eat them within a few hours, keep the pinwheels at room temperature on a plate, covered loosely with foil, or plastic wrap.
- Refrigerator: For longer storage, place the cooled pinwheels in an airtight container. They’ll stay fresh for about 4-5 days.
- TO REHEAT:
- Oven: Preheat your oven to 375°F (190°C). Place the pinwheels on a baking sheet lined with parchment paper and heat for about 10-12 minutes, or until warmed through and crispy.
- Air Fryer: Preheat the air fryer to 350°F (175°C) and heat the pinwheels for about 3-4 minutes, checking to ensure they don’t overcook.
- Microwave: Heat for 20-30 seconds or until just warmed through.
- TO FREEZE:
- Before Baking: If you want to freeze them before baking, assemble the pinwheels, slice them, and then lay them out on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer bag or airtight container. They can be frozen for up to 2-3 months. You can cook them directly from frozen, just cook them a few minutes longer than instructed.
- After Baking: If you’ve already baked them, let them cool completely. Then, place them in a freezer-safe bag or container. They can also be frozen for 2-3 months.
Recipe
Monte Cristo Pinwheels with Puff Pastry
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Equipment
- Baking Sheet
- Rolling Pin
- Silpat or parchment paper, for lining the baking sheet
- Parchment Paper for rolling out pastry dough
- Sharp Knife
Ingredients
- 1 sheet Puff Pastry Sheet all butter if possible or whatever you can find
- ¼ pound Deli Sliced Ham I used black forest, or Canadian bacon
- ¼ pound Swiss Cheese sliced or Gruyere
- ¼ pound Provolone Cheese sliced or mozzarella
- 1 tablespoon Honey optional * see note in instruction 2
- 1 tablespoon Dijon Mustard like Grey Poupon
- ½ teaspoon Thyme dried, or 1 tablespoon fresh
- 1 egg Egg beaten
- Powdered Sugar to taste, for serving
- Jam for serving
Would you like to save this recipe?
I'll email this post to you, so you can come back to it later!
Instructions
- Preheat the oven to 375F
- Prep the pastry: Lay a sheet of puff pastry dough on parchment paper and gently roll out the pastry using a rolling pin so it's a flat rectangular shape(not too much). Brush a thin layer of Dijon mustard on the puff pastry and sprinkle with the thyme. (You can drizzle a tablespoon of honey over the mustard if you prefer a sweeter pinwheel. Be careful doing this the honey can cause the bottom of the pinwheel to burn.)
- Add the ham and cheese: In a single layer, add the ham. Then add the cheese slices of Swiss cheese on top of the ham.
- Roll it up: Roll the pastry up on the long side of the dough. Go slow here, start on one side and roll a little at a time, moving down the long side of the pastry.
- Cut into pieces: Once a long log shape has formed, using a sharp knife, cut it in half, then, cut those halves in half to make four pieces, then cut those pieces in half to form 8ths and those 8ths in half to make 16 pieces.
- Bake the pinwheels: Transfer the raw pinwheels to a prepared baking sheet lined with parchment paper. Brush the tops with beaten egg wash, transfer to the preheated oven, and bake for 20-25 minutes until golden perfection.
- Garnish and serve: Serve sprinkled with powdered sugar, fresh thyme (if desired), and your favorite jam on the side.
Notes
Tips and Tricks:
- Roll the pastry out on parchment paper. I find it's easier to roll the pastry dough when it's on parchment paper. I've tried rolling on cutting boards and marble slabs, and the pastry tends to stick a little. When using parchment paper is very easy to roll it up, without any sticking.
- Use good an all butter puff pastry. You can use whatever puff pastry you can find, but I do think an all butter pastry tastes much better for this easy appetizer recipe.
- Work with cold puff pastry. It's easier to roll up the pastry when the dough is cold. If the pastry starts to get too warm during thawing, pop it back in the fridge for a bit. This keeps it manageable for rolling and shaping.
- Use pre-sliced ham and cheese. I've tried grating cheese for this recipe and it's only ok. I find using pre-sliced cheese works best and makes the prep quick and easy.
Defrosting puff pastry:
Refrigerator: (overnight)-
- Time: 6-8 hours or overnight.
-
- Place the frozen puff pastry in the refrigerator. This slow thawing helps maintain its texture and ensures it stays cold.
-
- Time: 30-60 minutes.
-
- If you need it faster, you can leave the wrapped puff pastry on the counter. Just make sure to keep it wrapped to prevent it from drying out. Check it frequently to avoid it getting too warm.
Nutrition
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