Description
These Monte Cristo Puff Pastry Pinwheels are a delicious and elegant twist on the classic sandwich. Featuring layers of ham, turkey, Swiss cheese, and a tangy mustard-mayonnaise sauce wrapped in flaky puff pastry, then baked to golden perfection. Perfect as an appetizer or party snack, served with a dusting of powdered sugar and raspberry jam for a sweet contrast.
Ingredients
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 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 prevent sticking and ensure even baking.
- Prepare puff pastry: If using refrigerated puff pastry, let it rest for 5 minutes at room temperature; if frozen, let it thaw for 30 minutes. Lightly dust a cutting board with flour, unfold one sheet, and roll it into a 10 x 12-inch rectangle.
- Make mustard sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, and salt until smooth. Brush half of this mixture evenly over the rolled pastry sheet.
- Layer the fillings: Evenly distribute half of the sliced ham, turkey, and Swiss cheese over the mayonnaise-mustard layer, making sure to spread it to the edges for a flavorful bite in every pinwheel.
- Roll the pastry: Starting from the long (12-inch) side, tightly roll the pastry into a log, carefully tucking in the filling to avoid gaps and spillage.
- Chill the roll: Trim any excess filling from the ends and place the log seam-side down on a work surface. Wrap it tightly in plastic wrap and refrigerate for at least 20 minutes, or up to overnight to make slicing easier and maintain shape.
- Repeat for the second sheet: Repeat steps 2 through 6 with the second puff pastry sheet and remaining mayonnaise mixture, ham, turkey, and Swiss cheese.
- Slice the logs: Remove the chilled logs from the refrigerator and cut each into twelve 1-inch slices to create the pinwheels. Arrange 12 pinwheels evenly spaced on each prepared baking sheet.
- Apply egg wash: In a small bowl, whisk together the egg and heavy whipping cream to make an egg wash. Brush the tops and sides of each pinwheel with the egg wash for a golden and glossy finish.
- Bake: Bake the pinwheels in the preheated oven for 24 to 28 minutes, or until the puff pastry is golden brown and fully cooked, with a crisp exterior.
- Finish and serve: Immediately after baking, brush the pinwheels with melted butter to add richness and shine. Serve warm with a dusting of powdered sugar and a side of raspberry jam to complement the savory flavors with a sweet touch.
Notes
- Allowing the puff pastry logs to chill before slicing helps maintain the pinwheel shape and prevents filling from spilling out during baking.
- You can prepare the rolls a day ahead and refrigerate them until ready to bake for convenience.
- For a vegetarian version, substitute ham and turkey with roasted vegetables or a plant-based deli meat alternative.
- Ensure puff pastry is properly thawed to avoid cracks and tearing during rolling.
- Serve immediately for the best texture, as puff pastry can lose crispiness if left out too long.
