Description
Monte Cristo Puff Pastry Pinwheels are a delicious and elegant appetizer featuring layers of ham, turkey, and Swiss cheese wrapped in flaky puff pastry, brushed with a tangy Dijon-mayo sauce, baked to golden perfection, and served with a dusting of powdered sugar and raspberry jam for a perfect sweet and savory bite.
Ingredients
Scale
Puff Pastry Base
- 2 puff pastry sheets (17.3 oz box)
Filling
- 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 and Finishing
- 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: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper to prepare for baking.
- Prepare puff pastry: If using refrigerated puff pastry, let it rest for 5 minutes at room temperature. For frozen puff pastry, allow it to thaw at room temperature for 30 minutes to soften.
- Roll out puff pastry sheets: Lightly dust a cutting board with flour and unfold one sheet of puff pastry. Using a rolling pin, roll the pastry into a 10 by 12-inch rectangle to create an even surface for the filling.
- Make the mustard sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, and salt until smooth. Brush half of this mixture evenly over the rolled-out puff pastry sheet to add flavor and moisture.
- Layer the filling: Evenly layer half of the ham, turkey, and Swiss cheese slices over the mustard sauce-covered pastry, ensuring thorough coverage for balanced taste.
- Roll the pastry log: Starting from the longer 12-inch edge, tightly roll the puff pastry into a log shape, carefully tucking the filling inside as you roll to secure everything neatly.
- Wrap and chill: Trim any excess filling from the ends of the log. Place the roll seam-side down, wrap tightly in plastic wrap, and refrigerate for at least 20 minutes or up to overnight to firm up for easy slicing.
- Repeat for second sheet: Perform steps 3 through 7 with the second puff pastry sheet and remaining filling and sauce ingredients.
- Slice the logs: Once chilled, cut each log into twelve 1-inch thick slices to form the pinwheel shapes. Arrange the pinwheels evenly spaced on the prepared baking sheets.
- Prepare the egg wash: In a small bowl, whisk together the egg and heavy whipping cream until smooth. Brush this egg wash over the tops and sides of each pinwheel to promote a golden, shiny crust.
- Bake the pinwheels: Place the baking sheets in the preheated oven and bake for 24-28 minutes, or until the puff pastry is golden brown and cooked through for a crisp, flaky texture.
- Finish and serve: Immediately after baking, brush the warm pinwheels with melted butter to enhance the flavor and sheen. Serve warm, dusted lightly with powdered sugar alongside raspberry jam for dipping, combining sweet and savory flavors beautifully.
Notes
- Make sure the puff pastry is properly thawed to avoid cracking when rolling.
- Chilling the rolled logs before slicing helps maintain shape and makes slicing easier.
- Use good quality sliced ham, turkey, and Swiss cheese for best flavor.
- Serve the pinwheels warm for the best texture and taste.
- Can be prepared ahead and refrigerated overnight before baking.