A sheet of puff pastry and a creamy ham-and-cheese filling make these small savory spirals easy to prepare for a gathering. Cream cheese helps hold the chopped ham and cheddar together, while the pastry expands into golden layers in the oven.
The main task is keeping the pastry cool enough to handle. Fill and roll it while it is pliable, then chill the log briefly if it softens before slicing. The rounds can be baked just before serving and allowed to settle for a few minutes before they go onto a platter.
Recipe Overview
- Servings: approximately 8 appetizer portions; the number of spirals depends on the pastry sheet size
- Preparation: approximately 15 minutes, plus pastry thawing and optional chilling
- Baking: 16–20 minutes
- Cooling before serving: 5 minutes
- Oven: 400°F (200°C)
Ingredients
- 1 sheet frozen puff pastry, thawed but still cold
- 4 ounces cream cheese, softened
- 1 cup finely chopped cooked ham
- 1 cup shredded cheddar cheese
A little flour for the work surface is optional and is not part of the filling. If you want to avoid using it, work between sheets of baking parchment. No egg wash is required for this four-ingredient version.
Ingredient Notes
Use fully cooked ham rather than raw pork. Chop it finely enough to distribute through the cream cheese without creating large lumps. If the ham is very wet, pat it dry before mixing so it does not add unnecessary moisture to the filling.
Softened cream cheese should spread easily but does not need to be melted. Sharp cheddar gives a stronger cheese flavor; a milder cheddar makes a gentler filling. Puff pastry sheet sizes vary, so use an even layer of filling and avoid forcing an oversized amount right to the edges.
How to Make the Spirals
1. Prepare the Oven and Baking Sheet
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment suitable for that temperature. Thaw the pastry according to its package directions until it can be unfolded without cracking, while still feeling cool.
2. Mix the Filling
Stir the softened cream cheese in a bowl to loosen it. Fold in the chopped ham and cheddar, scraping around the bowl until the ingredients are distributed evenly. A fairly thick filling is expected.
3. Spread over the Pastry
Unfold the pastry on the prepared work surface. Gently smooth it into a neat rectangle without making it excessively thin. Spread the filling over the sheet, keeping a small clear border along the edges. Take care not to tear the pastry while spreading.
4. Roll and Slice
Starting at one long edge, roll the pastry around the filling to make a log. Keep it snug without squeezing the filling out. If the dough feels soft or sticky, refrigerate the log for 10–15 minutes before cutting.
Use a sharp knife to cut rounds approximately 1/2 inch thick. Set them cut-side up on the baking sheet, leaving space between them for the pastry to expand. If a round flattens slightly under the knife, reshape it gently without pressing the layers together.
5. Bake until Golden
Bake for approximately 16–20 minutes, checking the pastry rather than only the clock. The rounds should be puffed and well browned, with the base cooked rather than pale and damp. Larger or thicker rounds can need additional time.
Allow the spirals to cool on the tray for about five minutes. Lift them with a thin spatula and arrange on a platter. The cheese filling will still be hot inside, even after the pastry feels cooler.
Make-Ahead and Serving Tips
For a shorter preparation window before guests arrive, assemble and slice the log a few hours ahead. Cover and refrigerate the unbaked rounds, then bake when needed. Keep them chilled instead of leaving the dairy-and-ham filling on the counter.
Serve with a vegetable platter, olives, pickles, or a simple salad. Put out small batches for a buffet and replenish the platter as needed. Refrigerate perishable leftovers within two hours.
Variations and Common Questions
Can I Use Turkey Instead of Ham?
Finely chopped cooked turkey can replace the ham. Choose pieces that are not excessively wet and keep the quantity the same. The flavor will be different, but the cream cheese still helps bind the filling.
Why Did the Spirals Lose Their Shape?
Warm pastry, a loose roll, or very thick filling pockets can make the rounds difficult to handle. Chill the log before slicing and use a sharp knife. Keeping the filling even is more useful than rolling the log tighter and tighter.
How Should I Reheat Leftovers?
Keep cooled spirals in a covered container in the refrigerator for up to three to four days. Reheat on a baking sheet in a moderate oven until the filling is hot throughout; an internal temperature of 165°F (74°C) is a useful check for reheated leftovers. A microwave is convenient but softens the pastry.
