Puff Pastry with Ham, Cheese, and Béchamel Sauce

Ingredients

For the Puff Pastry:
1 sheet of puff pastry (store-bought or homemade)
4–6 slices of ham (depending on size and thickness)
4–6 slices of cheese (Swiss, cheddar, or your favorite)
1 egg, beaten (for egg wash)

For the Béchamel Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
Salt and pepper to taste
A pinch of nutmeg (optional)

Optional Add-ons:
Dijon mustard for extra flavor
Fresh herbs like thyme or parsley

Directions

In a saucepan over medium heat, melt the butter. Whisk in the flour to form a smooth paste (roux), cooking for 1–2 minutes to eliminate the raw flour taste.

Gradually pour in milk, whisking continuously to avoid lumps. Stir for 3–5 minutes until the sauce thickens to a creamy texture. Add salt, pepper, and nutmeg to taste. Once thickened, set the sauce aside to cool.

On a floured surface, roll out the puff pastry sheet into a rectangle. Ensure store-bought pastry is thawed if using.

Evenly spread a thin layer of béchamel over the pastry, leaving a small border around the edges.

Arrange ham slices over the sauce, followed by the cheese slices, covering most of the pastry without overlapping too much.

Carefully roll the puff pastry from one edge into a log, like a cinnamon roll. Keep the roll tight but not too tight to avoid tearing.

Slice the rolled pastry into 1-inch pieces to form pinwheels, showcasing a swirl of ham and cheese.

Preheat to 375°F (190°C) and line a baking sheet with parchment paper.

Place pinwheels on the baking sheet, leaving space between each. Lightly brush with the beaten egg for a golden finish.
Bake for 15–20 minutes until golden brown and crispy. Let the pinwheels cool slightly before serving.

Serve with Optional Dipping Sauce