Roll out the pastry

• Roll out the puff pastry on a lightly floured surface.

Spread the preserves

• Spread the raspberry preserves evenly over the whole surface of the pastry.

Layer the fillings

• Add a layer of turkey breast slices.
• Top with the honey ham and the swiss cheese slices.
• Drizzle the dijon mustard over the top.

Roll and slice

• Roll the pastry tightly into a log.
• Slice the log into 6 to 8 pinwheels.

Arrange on the tray

• Place the pinwheels on a parchment-lined baking tray.
• Brush the tops with the beaten egg.

Bake

• Bake at 200 °C until golden and flaky.

Finish and serve

• Dust with powdered sugar if desired and enjoy.