Savory Ham and Cheddar Puff Pastry Swirls: Buttery Puff Pastry, Stuffed with Honey Mustard, Slices of Honey Maple Ham, and a Mixture of Champagne and Stoudt Cheddar, Topped with a Homemade Sweet Spicy Spread


These pastries remind me of summer mornings at the beach. There is an adorable French pastry shop at Rehoboth Beach I always make a point of going to when I’m in the area, and they make these INCREDIBLE ham and cheese croissants. I haven’t mastered my croissant skills (yet), but I have found a way of making a super tasty and delicious pastry that reminds me of the ones I love at the beach (with a few added extras of course). I use premade puff pastry dough, stuff it with honey mustard. sliced ham and cheddar, then I spread a special sauce on top that combines butter, old style mustard, everything seasoning, honey and soy sauce (it is super addictive in taste), sprinkled with bits of spring onion. It took me a number of trials before I felt like I got this recipe exactly right, and I couldn’t be more pleased with how it turned out. These pastries look complicated, but I promise you they are fairly easy to make and bake relatively fast. Perfect for a light breakfast, brunch or lunch or snack, I promise you’ll be making these again and again! Enjoy! 🙂

Makes a Little Over a Dozen Swirls

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Oven, Preheated to Preheated to 350° F

Sheet Pan

Parchment Paper

Sharp Knife

Measuring Spoons

Work Surface (*For dough to lay on)

Pastry Brush or Spoon (For spreading sauce)

Cooling Rack



*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

For the Pastry:

1/2 Pound (approximately) Shredded Cheese of Choice (I used a combination of Somerdale Champagne and Stoudt Cheddars)

6 Ounces (or more, if preferred) Sliced Ham ( I used Organic Honey Maple Uncured Ham)

1 14 oz. Package Dufour Class Puff Pastry, right out of the refrigerator (I swear by this pastry, but you can use any you can find!)

Flour (For sprinkling on work surface)

2 Tablespoons Honey Mustard (Or mustard of choice)

For the Seasoning Sauce:

2 Tablespoons Unsalted Butter, Melted

1 Tablespoon “Everything Bagel Mix” (Store bought or by combining 1/4 teaspoon sesame seeds, 1/4 teaspoon poppy seeds. 1/4 teaspoon dried onion flakes, 1/8 teaspoon dried garlic flakes, 1/8 teaspoon Himalayan sea salt)

1 Tablespoon Old Style Mustard (Whole mustard seeds)

1/2 Teaspoon Reduced Sodium Soy Sauce

1/2 Teaspoon Honey

Spring Onion (for topping after baking)



  1. Preheat oven to 350° F.
  2. Flour table surface, and unfold puff pastry (gently, and making sure it is right out of the refrigerator since dough tends to stick as it warms) and make sure both sides of pastry are lightly floured.
  3. Spread mustard evenly over the puff pastry.
  4. Lay sliced ham on top of mustard in an even layer, and then add an even layer of cheese on top of the ham.
  5. Lengthwise, gently roll the pastry into a long log and pinch the ends closed.
  6. Cut into an even amount of pieces (I made 14 total, about an inch wide).
  7. Gently place rolls on parchment lined sheet pan.
  8. Let rest, and make sauce to prepare for baking.
  9. *For Sauce* – Melt the butter and mix with the everything seasoning, old style mustard, soy sauce and honey.
  10. Spread evenly over the tops of prepared pastry rolls.
  11. Bake for 25-30 minutes (mine baked for 25), and remove from oven. Look for pastries to be puffed and golden/brown.
  12. Lay pastries on paper towels to drain any residual butter.
  13. Then, place pastries on cooling rack and sprinkle with fresh spring onion (if desired).
  14. Enjoy! 🙂

*Refrigerate leftovers three to five days and reheat when eating.*

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