Serrano ham puff pastry pinwheels are a flaky, sweet-and-savory appetizer you can make ahead for Thanksgiving, Christmas or any holiday gathering. Buttery puff pastry wraps thin slices of Spanish Serrano ham, nutty Manchego cheese and a delicate layer of fig jam, then bakes into crisp golden spirals.
Start with sliced Serrano ham by Monte Nevado and a wedge of Manchego cheese by Casa Castel, and the filling is practically done. These pinwheels are one of our favorite Thanksgiving recipes with a Spanish twist.
Makes: 12 pinwheels | Prep: 15 minutes | Chill: 20 minutes | Bake: 18-22 minutes | Total: 55-60 minutes
Ingredients
- 1 sheet puff pastry, about 8.5 oz (240 g), thawed according to package instructions
- 3 oz (85 g) thinly sliced Monte Nevado Serrano ham
- 3.5 oz (100 g) Casa Castel Manchego cheese, finely grated
- 2-3 tablespoons fig jam or smooth fig preserves
- 1 egg, beaten, for brushing
- 1 teaspoon fresh thyme leaves (optional)
- Freshly ground black pepper, to taste
How to Make Serrano Ham Puff Pastry Pinwheels
Step 1. Prepare the pastry and filling
Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the thawed pastry and gently roll it into a rectangle if needed.
Spread a thin layer of fig jam over the surface, leaving a 1/2-inch (1.3 cm) border along one long edge. Arrange the Serrano ham evenly over the jam, then sprinkle with the finely grated Manchego, thyme and a little pepper.
Step 2. Roll, chill and slice
Starting from the opposite long edge, roll the pastry into a firm log. Press the exposed border to seal. Wrap in parchment and refrigerate for 20 minutes so it keeps its shape.
Slice into 12 rounds, about 3/4 inch (2 cm) thick. Place them cut-side up on the prepared tray with space between each piece, then lightly brush the exposed pastry with beaten egg.
Step 3. Bake and serve
Bake for 18-22 minutes, until fully puffed, crisp and golden. Let cool for about 5 minutes before transferring to a serving plate. Serve warm, optionally finished with a few thyme leaves.
Cooking Tips
- Use a thin layer of fig jam; too much filling may leak and make the pastry soggy.
- Keep the pastry cold and use a sharp knife for cleaner spirals.
- No added salt is needed: Serrano ham and Manchego already bring plenty of flavor.
Make-Ahead and Freezing Tips
Assemble and slice the Serrano ham puff pastry pinwheels up to 24 hours ahead; cover and refrigerate. Brush with egg immediately before baking.
For longer storage, freeze the unbaked rounds on a tray, then transfer them to an airtight container. Bake from frozen, allowing a few extra minutes. Freeze for up to one month for best quality.
What to Serve with These Pinwheels
Serve them with a Spanish cheese board, such as our Spanish cheese pinchos, with Gordal olives, or with a small bowl of seasonal pumpkin soup.
Allergen note: check the labels of the products you use. This recipe contains wheat (puff pastry), egg, milk (Manchego) and pork.
Frequently Asked Questions
Can I make puff pastry pinwheels ahead of time?
Yes. Assemble and cut the pinwheels up to 24 hours in advance, refrigerate, and bake just before serving.
What cheese pairs well with Serrano ham?
Manchego adds nutty, slightly tangy flavor. Combine it with a mild melting cheese if you prefer a softer filling.
Can I use fig preserves instead of fig jam?
Yes. Chop any large pieces of fruit first so the filling spreads evenly.
How do I reheat leftovers?
Reheat refrigerated pinwheels at 350°F (175°C) for about 5-8 minutes, until piping hot and crisp.
Looking for more holiday ideas? Browse all our Thanksgiving recipes, or explore our Spanish Charcuterie & Cheese collection for the cheeses, cured meats and olives that bring a little Spain to your table.
