Savor Spain’s Best: Easy Mahon-Menorca Pinwheels with Fig Jam & Serrano Ham
Prepare to delight your guests and family with an appetizer that effortlessly combines sophisticated flavors with remarkable ease of preparation. These **Mahon-Menorca Pinwheels with Fig Jam & Serrano Ham** are not just a dish; they’re an experience, promising to be the star of your next gathering, especially for holidays like Thanksgiving. Imagine flaky puff pastry embracing the rich, nuanced notes of Mahon-Menorca cheese, perfectly balanced by the sweet earthiness of fig jam and the savory whisper of Serrano ham. This isn’t merely an appetizer; it’s a culinary journey to the sun-drenched island of Menorca, brought to your table in a matter of minutes.
This culinary adventure featuring Mahon-Menorca Pinwheels with Fig Jam & Serrano Ham is proudly sponsored by Mahon-Menorca Cheese. Your support of their exceptional products helps us continue sharing delightful recipes with you. #MahonCheese
The Heart of the Appetizer: Mahon-Menorca Cheese
These Mahon-Menorca Pinwheels are truly phenomenal, thanks to the star ingredient: authentic Mahon-Menorca Cheese. This recipe ingeniously blends two distinct types of Mahon-Menorca cheese – Semi-Cured and Cured – to create a truly decadent and complex flavor profile. The Spanish tradition of pairing Mahon-Menorca Cheese with fruit spreads is a time-honored custom, and for these pinwheels, we’ve embraced that heritage fully. The choice of fig jam offers a beautiful counterpoint to the cheese’s savory depth, while the inclusion of Serrano Ham adds an authentic, rich, and salty dimension, truly preserving the essence of a traditional Spanish culinary experience.
Mahon-Menorca Cheese holds a Protected Designation of Origin (P.D.O.), formerly known as Protected Guarantee of Origin (P.G.O.). This prestigious designation is more than just a label; it’s a testament to the cheese’s deep connection to its birthplace, the picturesque island of Menorca. It signifies that every step of its production, from the grazing of the cattle to the aging of the cheese, adheres to strict traditional methods within this specific geographical area. The island’s unique geographic and climatic factors, coupled with age-old artisanal practices passed down through generations of family farms, fundamentally shape the cheese’s distinctive balance and exquisite flavor. Imagine cows grazing freely in landscapes delineated by ancient stone walls, contributing to Menorca’s status as a UNESCO Biosphere Reserve. This harmonious relationship between nature, tradition, and craftsmanship is something you can genuinely taste in every bite of Mahon-Menorca cheese.
The history of Mahon-Menorca Cheese is as rich and compelling as its flavor. Archaeological findings, including pottery remains, suggest that cheese production on the island dates back as far as 3000 BC, highlighting a tradition spanning millennia. By the 13th century, its foreign trade was already well-established, but it was during the British rule that the cheese first became known by the name “Mahon,” after the island’s bustling shipping port. The official P.G.O. status was conferred in 1985, further solidifying its authenticity and unique heritage, with its protected denomination evolving to “Mahon-Menorca” in 1997 to honor both the port and the island itself.
Varieties of Mahon-Menorca Cheese
The P.D.O. classification for Mahon-Menorca cheese encompasses several types, each distinguished by its degree of maturity and distinct characteristics:
- TENDER (Tierno): This cheese is soft and wonderfully creamy, presenting a yellowish-white color with a barely developed crust. Its flavor is predominantly milky, with a subtle hint of butter, perfect for those who appreciate a milder cheese. Aged for a relatively short period of 21 to 60 days.
- SEMI-CURED (Semi-Curado): Possessing a truly characteristic and unmistakable profile, the Semi-Cured Mahon-Menorca has an appealing orange rind and a firm yet easily sliceable texture, often revealing irregular holes. Its milky flavors are more pronounced and developed than the Tender variety, with delightful reminiscences of toasted nuts and dried fruit. This cheese is aged for 2 to 5 months, striking a beautiful balance between creaminess and firmness.
- CURED (Curado): A true delicacy revered by cheese connoisseurs, the Cured Mahon-Menorca boasts a firm, hard texture. It’s less creamy and, in its more advanced stages of maturity, tends to break and flake when cut. This variety offers a very developed flavor and aroma that is both complex and intensely satisfying. Aged for more than 5 months, it’s a cheese to savor slowly.
Beyond these classic categories, there is also a newer addition: a Traditional Style cheese made with Raw Milk, aged for a minimum of 6 months. This exceptional cheese offers an even more complex and intense flavor experience, making it a magnificent choice to serve with fresh fruit or a refined fruit spread on your holiday cheese board.
Finding Your Ingredients: Serrano Ham & Mahon-Menorca Cheese
While Mahon-Menorca cheese is becoming increasingly accessible, you might find that genuine Serrano Ham requires a bit more searching. It’s typically stocked by specialty stores, high-end grocery markets, or dedicated delis focusing on European ingredients. On a recent occasion, my husband and I stumbled upon a fantastic tapas bar with an adjacent specialty deli, and there it was—authentic Serrano Ham, alongside an array of other difficult-to-find Spanish and Italian goods. The discovery was a highlight, proving that a little exploration can yield great culinary rewards.
However, if a Spanish specialty store isn’t within easy reach, don’t fret! Prosciutto serves as an excellent substitute. Both are exquisite cured hams, and while Serrano ham tends to be slightly gamier and less salty, the flavor difference is not so dramatic as to compromise the deliciousness of these pinwheels. Given that Mahon-Menorca Cheese is the true star of this recipe, Prosciutto will perform beautifully. The good news is that Mahon-Menorca Cheese itself is much easier to find across the US. Look for it at reputable stores such as:
- Fairway
- West Side Market
- Gourmet Garage
- Saveway
- Wholefoods
- Kroger
- Costco
- Central Markets
- Central
- Town & Country Markets
Be sure to check with your local store or their online inventory for availability.
Crafting Your Mahon-Menorca Pinwheels: A Step-by-Step Guide
Now, let’s dive into the remarkably easy and incredibly delicious recipe for these Mahon-Menorca Pinwheels with Fig Jam & Serrano Ham. For this particular recipe, I’ve chosen to utilize both the Semi-Cured and Cured Mahon-Menorca cheeses. The Semi-Cured variety is firm enough to slice neatly but also pliable enough to roll smoothly within the puff pastry, while the Cured cheese offers a bolder, more intense flavor when shredded. You could certainly shred both, but showcasing both textures adds a delightful complexity to the final product. Below is a comprehensive tutorial to guide you through each step, ensuring perfect results every time.
Preparation Steps:
- First, ensure your puff pastry is thoroughly defrosted according to the package instructions. This is crucial for its workability.
- Lightly flour a clean surface and gently place your defrosted puff pastry sheet. Using a rolling pin, carefully roll it out a little further, aiming for a slightly larger, thinner rectangle. This helps create more layers and a crispier pinwheel.
- Next, evenly spread the rich fig jam across the entire surface of the pastry sheet. Remember to leave approximately a half-inch border free from jam around the edges. This small margin will help seal the pastry securely when rolling.
- Now, carefully arrange the delicate slices of Serrano Ham over the fig jam. Follow this by sprinkling the shredded Cured Mahon-Menorca cheese generously over the ham. The combination of sweet, salty, and savory flavors is what makes these pinwheels truly irresistible.
- To complete the filling, top the layers with either thinly sliced or additional shredded Semi-Cured Mahon-Menorca cheese. The choice between slicing and shredding offers a subtle difference in texture and melt, so experiment to find your preference!
- It’s time to roll! Gently begin rolling up your puff pastry sheet from one long side, working towards the middle. Once you reach the center, stop, and then start rolling from the opposite long side, meeting the first roll in the middle. This creates a neat, symmetrical double-rolled log, ensuring even pinwheel shapes.
- Once rolled, tightly wrap the pastry log in plastic wrap. This step is crucial. Refrigerate it for at least 20 minutes, or ideally for 40 minutes. Chilling the dough firm makes it significantly easier to slice, ensuring your pinwheels maintain their beautiful spiral shape when cut.
- While the dough is chilling, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Once chilled, unwrap the log, trim off the slightly uneven ends, and then cut the log into approximately half-inch thick slices. Arrange these slices on a baking sheet lined with parchment paper, ensuring they are about 1 inch apart to allow for proper expansion during baking. Bake for approximately 15 minutes, or until golden brown and puffed.
Serving Suggestions & Flexibility
As you can see, these Mahon-Menorca Pinwheels with Fig Jam & Serrano Ham are incredibly simple to prepare, making them an ideal choice for a Thanksgiving appetizer or any festive occasion. Their quick baking time means you can easily pop them into the oven while your main course, like a Thanksgiving turkey, is resting. Serve them warm straight from the oven for the most delicious experience, with the cheese delightfully melted and the pastry perfectly flaky. The convenience doesn’t stop there: these pinwheels are also perfect for making ahead of time. Simply bake them, allow them to cool, and then gently reheat them for a few minutes in the oven when your guests arrive. They’ll be just as savory and satisfying as if they were freshly made.
Their versatility extends beyond holiday feasts. Consider these gourmet bites for a sophisticated brunch, an elegant cocktail party, or even as a delightful addition to a weekend tapas spread. The combination of sweet fig, savory ham, and the unique, nutty flavor of Mahon-Menorca cheese makes them universally appealing. Don’t wait for a special occasion to try them; they’re easy enough for a casual get-together and impressive enough for your most discerning guests.
I am genuinely excited to have more Mahon-Menorca cheese in my fridge, as these pinwheels have undoubtedly earned a permanent spot on my holiday appetizer menu. Their effortless elegance and profound flavors make them a true showstopper. Take this opportunity to visit one of the stores listed above, grab your Mahon-Menorca cheese, and prepare to “WOW” your guests with an appetizer that is both sophisticated and wonderfully simple to create!
Mahon-Menorca Pinwheels with Fig Jam & Serrano Ham
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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 tablespoon
- 1 Egg beaten
Instructions
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Defrost puff pastry according to package instructions.
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Preheat the oven to 400F (200C).
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Place defrosted puff pastry sheets on a lightly floured surface and gently roll the pastry a little in each direction to slightly expand.
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Spread 2 to 2.5 tablespoons of fig jam evenly on each pastry sheet, leaving a half-inch border from the edges.
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Add slices of Serrano ham over the fig jam on both sheets.
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Sprinkle shredded 1/4 cup of Cured Mahon-Menorca Cheese on each sheet.
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Top with either sliced or shredded Semi-Cured Mahon-Menorca Cheese on each sheet.
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Roll each sheet starting from one long edge, stopping in the middle, and then rolling from the other side to meet in the center, forming a log.
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Wrap both pastry rolls tightly in plastic wrap and refrigerate for at least 20 minutes, or ideally for 40 minutes, to firm them up.
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Remove rolls from the fridge, discard plastic wrap, trim off the uneven ends of the dough, and then cut the dough into about 1/2-inch slices (you should get between 10 and 12 slices from each roll).
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Place the slices, cut-side up, on a baking sheet lined with parchment paper, approximately one inch apart.
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Brush the tops of the slices with beaten egg wash for a golden finish.
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Bake for 15 minutes on the middle rack, or until golden brown and puffed. Serve warm.
Notes
- If you cannot find Serrano ham, substitute it with good quality Prosciutto. The flavor profile will still be delicious.
- You can easily halve this recipe if you’re serving a smaller group, using just one sheet of puff pastry.
- For those who prefer a sweeter touch, feel free to spread a little more fig jam on each pastry sheet.
Nutrition
This post is sponsored by Mahon-Menorca Cheese, bringing authentic flavors from Menorca to your kitchen.
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