This ham and cheese puff pastry Christmas tree idea has been my go-to party starter for years. I first put these together on a chilly December evening when I needed something that would travel well to a neighborhood cookie swap and still feel special on the table. The combination of flaky, golden pastry, thinly sliced deli ham, and gooey cheese always draws a crowd. They’re playful, handheld, and perfect for holiday gatherings when you want something that looks festive without spending hours on decoration.

The magic here is simple: two sheets of puff pastry encase layers of cheese and ham, then cut into skinny strips, folded around wooden skewers, and brushed with a garlic butter glaze before baking. The result is crisp, layered pastry with pockets of melty cheese and savory ham in every bite. I love that they hold up well even if you need to make them a bit ahead of time; they stay flaky and delicious at room temperature, which is great for parties. Guests always ask for the recipe — and I tell them it’s all about the balance of buttery pastry, quality cheese, and a bright hit of garlic and parsley in the glaze.

Ingredients

• Puff pastry: 2 sheets puff pastry, thawed — I recommend using a high-quality frozen sheet such as Pepperidge Farm or store-brand all-butter-style pastry. Thaw in the refrigerator overnight for best texture and easier handling.
• Deli ham: 12 slices thinly sliced deli ham — choose a smoked or honey-baked variety for extra flavor; look for uniform slices that are easy to fold.
• Cheese: 12 slices (cheddar, gouda, Swiss, or mozzarella) — pick a semi-firm sliceable cheese so it melts but doesn’t fully puddle out; I especially like sharp cheddar for contrast.
• Wooden skewers: 24 wooden skewers — standard short skewers work well; soak for 5 minutes if you plan to grill, though not necessary here.
• Garlic butter glaze (optional): 4 tablespoons melted butter, 2 teaspoons minced garlic, 2 tablespoons chopped fresh parsley, plus a sprinkle of sesame or poppy seeds for holiday flair.
• Optional spreads and toppers: Honey mustard or fig jam for a sweet-savory layer; star-shaped cheese cutouts for tree toppers; sesame or poppy seeds for crunch and decoration.

Instructions

Prep your workspace: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Keep the second puff pastry sheet chilled until you’re ready to assemble so it remains firm and easier to handle. Arrange your cheese and ham slices on the counter within easy reach. Lightly flour your surface if the pastry is sticky. Assemble the layers: Unfold one sheet of thawed puff pastry and lay it on the prepared surface. Layer 6 slices of cheese evenly over the pastry, covering most of the surface but leaving a small border. Place 6 slices of ham on top of the cheese in a single layer. If using a spread (honey mustard or fig jam), spread a very thin layer on the pastry first — about 1 teaspoon per tree’s worth. Carefully place the second sheet of pastry on top and press down gently around the edges to seal the layers together. Cut into strips: Using a sharp knife or a pizza cutter, trim the edges for neatness and cut the layered pastry into 1-inch wide strips. Each full sheet will yield multiple strips; you should end up with enough to make 24 trees when using both sheets. Keep strips cold while you work so the butter layers in the pastry stay distinct for flaky rise. Fold onto skewers: Take a wooden skewer and fold one end of a 1-inch strip back and forth accordion-style to create the triangular tree silhouette, wrapping the pastry up toward the skewer tip so the bottom remains slightly wider. Slide the folded pastry carefully onto the skewer so the wooden stick anchors the base. Repeat with remaining strips. If the strips tear, press the layers back together gently; a little seam won’t affect baking. Prepare the glaze: In a small bowl, combine 4 tablespoons melted butter with 2 teaspoons minced garlic and 2 tablespoons chopped fresh parsley. Brush each tree generously with the garlic butter using a pastry brush. Sprinkle the tops lightly with sesame or poppy seeds for texture and holiday appearance. Bake: Place the skewered trees on the prepared baking sheet, spacing them about 1 inch apart. Bake at 375°F (190°C) for 20–25 minutes, or until puffed, deeply golden, and crisp. Rotate the pan halfway through baking for even color. If the tops are browning too quickly, tent loosely with foil for the last 5 minutes. Cool and serve: Remove from the oven and transfer to a cooling rack for 5 minutes. Serve warm for best melty-cheese experience, but these hold up nicely at room temperature for holiday buffets or travel. Pair with mustard, cranberry chutney, or a simple herb dip for extra contrast.

Storage Tips

Store cooled trees in a single layer in an airtight container at room temperature for short-term serving (up to 24 hours). For longer storage, refrigerate up to 48–72 hours; to re-crisp, reheat in a 350°F (175°C) oven for 6–8 minutes. To freeze, arrange unbaked assembled trees on a baking tray, freeze until firm, then transfer to a freezer bag for up to 2 months. When ready to bake, place frozen trees on parchment and add 5–8 minutes to the baking time; avoid thawing to preserve lamination and rise.

Ingredient Substitutions

If you prefer a sweeter profile, swap ham for thinly sliced prosciutto and add a smear of fig jam or a drizzle of honey between the cheese and pastry. For a vegetarian alternative, replace ham with a spinach-artichoke spread or thin roasted vegetable slices and use a vegetarian cheese or mozzarella. If butter is a concern, brush with olive oil mixed with minced garlic and parsley instead of butter — it won’t brown the same, but it’s a lighter option. For gluten-free, use a certified gluten-free pastry if available, but expect a different texture.

Serving Suggestions

Serve them warm on a large platter garnished with fresh parsley and a few tiny star-shaped cheese cutouts perched at the top of each tree for a holiday touch. Pair with small ramekins of honey mustard, cranberry chutney, whole-grain mustard, or an herbed yogurt dip. These work beautifully alongside a greens salad for a light lunch, or as part of a holiday appetizer spread with roasted nuts, marinated olives, and pickled vegetables.

Cultural Background

Layered pastries stuffed with savory fillings have a long European tradition, from savory strudels to Spanish empanadas and French tartes. Using puff pastry in an appetizer context is a nod to classic French techniques — lamination that creates delicate, flaky layers. Transforming the pastry into a festive tree shape is a modern presentation twist perfect for holiday gatherings and taps into the tradition of decorative, shareable finger foods at seasonal celebrations.

Seasonal Adaptations

Winter holidays are ideal for these trees, but you can adapt seasonally: in spring, use thin asparagus spears and herbed ricotta; in summer, try roasted red pepper and basil pesto; in fall, pair roasted pear slices with blue cheese and honey. Swap garnishes seasonally — pumpkin-seed crunch for autumn or pomegranate arils for a winter burst of color. Temperature and timing remain largely the same; only the fillings and garnishes shift.

Meal Prep Tips

To streamline party prep, assemble the trees up to 4 hours ahead and refrigerate them on a tray covered loosely with plastic wrap; brush with glaze and bake just before serving. For larger crowds, make multiple batches and keep warm in a low oven (200°F / 95°C) for 10–15 minutes, covered with foil to prevent over-browning. Use a cooling rack over a sheet pan to keep air circulating and prevent sogginess.

These ham and cheese puff pastry trees are an easy way to bring festive flair to any gathering. They’re fun to assemble, flexible in flavor, and always leave guests asking for the secret — which is simply quality ingredients and care during preparation. Make them your own with small seasonal touches, and enjoy the way the table fills up when people see a platter of golden, flaky trees ready to be enjoyed.