![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/02\/Monte-Cristo-Pinwheels-683x1024.jpg\")
Monte Cristo Pinwheels<\/p>\nMonte Cristo Pinwheels<\/p>\n
<\/p>\n
1 box frozen puff pastry 2 sheets, thawed<\/p>\n
2 T. Dijon mustard<\/p>\n
16 slices thin black forest ham<\/p>\n
12 slices Swiss cheese<\/p>\n
\u00bd C. strawberry jam<\/p>\n
2 T. powdered sugar, for dusting<\/p>\n
<\/p>\n
<\/p>\n
Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Unfold one sheet of puff pastry over a clean space (counter or cutting board). Smooth out the dough by rolling with a rolling pin, but not too thin. Next, spread 1 T. Dijon mustard over the pastry using a spreader or scraper. Lay down 8 slices of ham on top of the mustard, followed by 6 slices of Swiss cheese. Repeat with the other puff pastry, following the exact same process. You will have 2 baking sheets ready for rolling and making the pinwheels. Starting at one edge of the pastry, tightly roll up the dough into a log. Using a serrated knife, slice the log into 4 pieces, and then slice each quarter into 3 (to make 12).. Repeat with another sheet of pastry and the rest of the ingredients.\u00a0 Baking: Place 12 pinwheels on each baking sheet, cut side up, and bake until the puff pastry has turned golden brown, about 20-25 minutes. Remove from the oven and let cool for 5 minutes. Transfer to a serving platter and dust the pinwheels with powdered sugar. Serving: Place strawberry (raspberry)jam in a small dish in the center of a platter. Set out the 24 pinwheels around it (it\u2019s okay to stack them), and serve with the jam for dipping.<\/p>\n","protected":false},"excerpt":{"rendered":"
Monte Cristo Pinwheels 1 box frozen puff pastry 2 sheets, thawed 2 T. Dijon mustard 16 slices thin black forest ham 12 slices Swiss cheese \u00bd C. strawberry jam 2 T. powdered sugar, for dusting Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Unfold one sheet of puff pastry over a clean space (counter or cutting board). Smooth out the dough by rolling with a rolling pin, but not too thin. Next,…<\/p>\n