Mahon-Menorca Pinwheels with Fig Jam & Serrano Ham will be the appetizer your family asks for again and again. Bursting with flavor and quick to prepare, this elegant starter is a guaranteed crowd-pleaser.
This post for Mahon-Menorca Pinwheels with Fig Jam & Serrano Ham is sponsored by Mahon-Menorca Cheese. Thank you for supporting a brand that helps keep Innocent Delight alive. #MahonCheese
These pinwheels combine two styles of Mahon-Menorca cheese with sweet fig jam and thinly sliced Serrano ham for a balanced, savory-sweet bite. Pairing Mahon-Menorca with fruit preserves is a traditional Spanish approach, so fig jam felt like the perfect complement to preserve the authentic flavors of Menorca.
Serrano ham can be tricky to find in some areas; it’s most commonly sold at specialty delis or higher-end grocery stores. If you don’t have access to Serrano, prosciutto is an excellent substitute—both are dry-cured hams with similar textures and compatible flavors. Serrano is often a bit gamier and slightly less salty, but prosciutto works beautifully in this recipe. The star ingredient here is the Mahon-Menorca cheese, which is widely available in many U.S. stores.
Mahon-Menorca carries a Protected Geographical Indication (P.G.O.), meaning the cheese’s character is closely tied to its place of origin—the island of Menorca. The island’s climate, traditional farming practices, and aging methods create the distinctive balance and flavor of the cheese. Family-run farms and stone-walled pastures contribute to Menorca’s designation as a UNESCO Biosphere Reserve, and you can taste that heritage in each bite.
The cheese’s history on the island goes back centuries; archaeological finds suggest cheese-making on Menorca as early as 3000 BC. The name “Mahon” became associated with the cheese during periods of maritime trade, and in 1985 the Guarantee of Origin was established. In 1997 the official designation became Mahon-Menorca.
Mahon-Menorca cheese is produced in several maturity levels, each offering different textures and flavors:
- Tender: Soft and creamy with a pale interior and minimal rind. A milky, buttery flavor; aged 21–60 days.
- Semi-cured: Firmer with an orange rind and small irregular holes. More pronounced milky notes with hints of toasted nuts and dried fruit; aged 2–5 months.
- Cured: Firm and dense with a hard texture that flakes when cut. Intense, complex flavor and aroma; aged over 5 months.
There’s also a traditional-style raw milk Mahon-Menorca aged for six months, offering deep, complex flavors that pair wonderfully with fruit or fruit preserves on a holiday cheese board.
For these pinwheels I used semi-cured and cured Mahon-Menorca cheeses—slicing the semi-cured and shredding the cured—but you can shred both if you prefer. The semi-cured is firm enough to slice yet pliable enough to roll, which made it convenient for presentation.
These pinwheels are straightforward to assemble and bake. They work perfectly as a Thanksgiving appetizer or for any gathering when you want an easy, impressive bite. You can make them while the turkey cooks and serve them warm, or prepare them ahead and reheat briefly before serving—the flavor holds up well.
Quick overview of the method:
- Defrost store-bought puff pastry according to package directions.
- Roll each sheet lightly on a floured surface to even them out.
- Spread fig jam over the pastry, leaving about a 1/2-inch border.
- Top with thin slices of Serrano ham (or prosciutto) and shredded cured Mahon-Menorca.
- Add sliced or shredded semi-cured Mahon-Menorca on top.
- Roll each sheet from both sides toward the center to form a double roll, wrap tightly in plastic, and chill for 20–40 minutes.
- Preheat oven to 400°F, remove the plastic, trim the ends, then slice into roughly 1/2-inch pinwheels.
- Place pinwheels on a parchment-lined baking sheet about 1 inch apart, brush with beaten egg, and bake 15 minutes or until golden. Serve warm.
These bite-sized pinwheels deliver a sophisticated flavor profile with minimal fuss. They’re ideal for entertaining: make them ahead and reheat, or bake fresh and serve immediately for maximum crispness. I’ll certainly be adding them to my Thanksgiving appetizer lineup—Mahon-Menorca cheese brings a distinctive Spanish flair that elevates a simple puff pastry roll into something memorable.
Mahon-Menorca Pinwheels with Fig Jam & Serrano Ham
Ingredients
- 2 sheets Puff pastry store bought, defrosted
- 1/4 lbs Serrano Ham thinly sliced
- 1/2 cup Cured Mahon-Menorca Cheese shredded
- 1/2 cup Semi-Cured Mahon-Menorca Cheese shredded or 20 thin slices
- 4 tbsp Fig Jam up to 5 tablespoons
- 1 Egg beaten
Instructions
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Defrost puff pastry according to package directions.
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Preheat the oven to 400°F (200°C).
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Place each sheet on a lightly floured surface and roll lightly to even.
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Spread 2–2.5 tablespoons of fig jam over each sheet, leaving a 1/2-inch border.
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Layer thin slices of Serrano ham across each sheet.
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Sprinkle 1/4 cup shredded cured Mahon-Menorca cheese on each sheet.
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Top with sliced or shredded semi-cured Mahon-Menorca cheese.
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Roll each sheet from both edges toward the center to form a tight log.
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Wrap the logs in plastic and chill for 20–40 minutes.
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Remove the plastic, trim the ends, and slice each log into roughly 1/2-inch pinwheels (about 10–12 per roll).
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Arrange slices on a parchment-lined baking sheet about 1 inch apart, brush with beaten egg, and bake on the middle rack for 15 minutes until golden. Serve warm.
Notes
- If Serrano ham is unavailable, prosciutto is a fine substitute.
- Halve the recipe and use one sheet of pastry for a smaller gathering.
- For a sweeter result, increase the amount of fig jam on each sheet.
Nutrition
This post is sponsored by Mahon-Menorca Cheese.
Follow Mahon-Menorca Cheese on social media for more information about the cheese and its origins.
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