In a bowl, stir together the softened cream cheese, Dijon mustard, and chopped parsley until smooth and spreadable.

Lightly dust your counter with flour. Lay out one puff pastry sheet and gently roll it just enough to smooth and slightly enlarge it.

Evenly coat the pastry with half of the cream cheese mixture, leaving a narrow border around the edges.

Cover the cream cheese with half of the ham slices, then sprinkle half of the cheddar evenly over the top.

Starting from one long side, roll the pastry tightly into a log. A snug roll keeps the pinwheels neat.

Assemble the second sheet the same way using the remaining ingredients.

Wrap each log tightly in plastic wrap and refrigerate for 30–60 minutes until firm.

Heat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Using a sharp serrated knife, cut each log into ½-inch rounds.

Arrange pinwheels cut-side up on the baking sheet. Brush with egg wash and bake for 18–20 minutes until puffed and golden.

Let rest for a few minutes before transferring to a serving platter.