Ham Pinwheels

Take the puff pastry sheets out of the freezer and allow them to thaw completely.

Preheat the oven to 175 °C (fan). Line a baking sheet with parchment paper.

Finely chop the basil. Stir the sour cream in a bowl until creamy, fold in the basil and season with salt, pepper and paprika.

Coarsely grate the Fontina and set aside.

On a lightly floured surface, briefly roll out the thawed pastry sheets and spread a thin layer of the sour cream mixture over them.

Evenly distribute the grated cheese over it and top with the raw ham.

Tightly roll up from the long side and cut the roll into slices about 2 cm thick.

Place the ham pinwheels on the sheet with some space between them, as they will expand during baking.

Bake in the preheated oven for about 20 minutes until golden brown.

Remove the ham pinwheels from the sheet and cool them on a wire rack.