This easy gluten-free ham and cheese puff pastry is a simple and delicious snack or light meal. With creamy cream cheese, melted cheddar, and savory ham wrapped in golden, flaky puff pastry, it’s the perfect balance of flavors. Customize it with your favorite fillings for a quick and satisfying treat!
Ingredients Needed
- 1 sheet gluten-free ready-rolled puff pastry (approx 280g / 9.9 oz, JusRol brand recommended)
- 80g (2.8 oz) full-fat cream cheese
- 80g (2.8 oz) grated cheddar cheese
- 100g (3-4 slices / 3.5 oz) cooked ham
- 1 egg (any size)
- 1 tsp (5 ml) milk
How To Make Gluten Free Ham And Cheese Puff Pastry
- Preheat the Oven: Preheat your oven to 200°C (fan) / 400°F.
- Prepare the Pastry: Unroll the puff pastry onto a large chopping board, keeping the baking paper underneath the pastry.
- Spread the Cream Cheese: Evenly spread the cream cheese across the pastry, leaving a 1cm (0.4 inch) gap at one short end.
- Add the Cheddar: Sprinkle the grated cheddar over the cream cheese, distributing it as evenly as possible.
- Layer the Ham: Place the slices of cooked ham in a single layer over the cheese.
- Make the Egg Wash: In a small bowl, beat the egg with the milk and brush some of the egg wash along the exposed edge of the pastry.
- Roll the Pastry: Roll from the short edge without the egg wash, as this will seal the roll. Roll gently, avoiding pressing too hard to keep the pastry puffed.
- Slice the Roll: Transfer the pastry onto a baking tray with the original baking paper. Cut the roll into 15 slices and gently reshape them into circles if any become a bit squashed during slicing.
- Brush and Bake: Brush the tops and edges of the pinwheels with egg wash. Bake for approximately 20 minutes, or until the pastries are puffed and golden.
- Cool and Serve: Remove from the oven and allow to cool on the tray for a couple of minutes before transferring to a wire rack to cool completely.
Recipe Tips
- Use cold pastry: Keep the puff pastry cold until you roll it out. This helps it puff up better when baking.
- Don’t overfill: Be careful not to overload with cheese or ham, as too much filling can make the pastry difficult to roll.
- Roll gently: When rolling the pastry, do it gently without pressing too hard. This helps the layers puff up evenly.
- Sharp knife for slicing: Use a sharp knife to cut the pastry into slices. This will help maintain the round shape and prevent squashing.
- Watch the baking time: Keep an eye on the pastries while baking. If they start to brown too quickly, reduce the heat slightly to avoid burning.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover puff pastry cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: To freeze, let the pastries cool completely, then wrap them tightly in plastic wrap and place them in a freezer bag or container. They can be frozen for up to 1 month. To thaw, leave them at room temperature for 1-2 hours before serving.
- Reheat: Preheat the oven to 180°C (350°F). Place the puff pastry on a baking tray and bake for 5-10 minutes until heated through and crispy again.
Nutrition Facts
Serving Size: 1 pastry (approximately 100g)
- Calories: 340
- Total Fat: 24g
- Saturated Fat: 8g
- Cholesterol: 27mg
- Sodium: 359mg
- Potassium: 133mg
- Total Carbohydrate: 21g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 10g
Try More Puff Pastry Appetizers:
Gluten Free Ham And Cheese Puff Pastry
Description
This easy gluten-free ham and cheese puff pastry is a simple and delicious snack or light meal. With creamy cream cheese, melted cheddar, and savory ham wrapped in golden, flaky puff pastry, it’s the perfect balance of flavors. Customize it with your favorite fillings for a quick and satisfying treat!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C (fan) / 400°F.
- Prepare the Pastry: Unroll the puff pastry onto a large chopping board, keeping the baking paper underneath the pastry.
- Spread the Cream Cheese: Evenly spread the cream cheese across the pastry, leaving a 1cm (0.4 inch) gap at one short end.
- Add the Cheddar: Sprinkle the grated cheddar over the cream cheese, distributing it as evenly as possible.
- Layer the Ham: Place the slices of cooked ham in a single layer over the cheese.
- Make the Egg Wash: In a small bowl, beat the egg with the milk and brush some of the egg wash along the exposed edge of the pastry.
- Roll the Pastry: Roll from the short edge without the egg wash, as this will seal the roll. Roll gently, avoiding pressing too hard to keep the pastry puffed.
- Slice the Roll: Transfer the pastry onto a baking tray with the original baking paper. Cut the roll into 15 slices and gently reshape them into circles if any become a bit squashed during slicing.
- Brush and Bake: Brush the tops and edges of the pinwheels with egg wash. Bake for approximately 20 minutes, or until the pastries are puffed and golden.
- Cool and Serve: Remove from the oven and allow to cool on the tray for a couple of minutes before transferring to a wire rack to cool completely.
Notes
- Use cold pastry: Keep the puff pastry cold until you roll it out. This helps it puff up better when baking.
- Don’t overfill: Be careful not to overload with cheese or ham, as too much filling can make the pastry difficult to roll.
- Roll gently: When rolling the pastry, do it gently without pressing too hard. This helps the layers puff up evenly.
- Sharp knife for slicing: Use a sharp knife to cut the pastry into slices. This will help maintain the round shape and prevent squashing.
- Watch the baking time: Keep an eye on the pastries while baking. If they start to brown too quickly, reduce the heat slightly to avoid burning.
Gluten Free Ham And Cheese Puff Pastry