Ham & Cheese Puff Pastry Christmas Trees
If you’d seen my kitchen last Christmas Eve, you’d have thought a tornado had come through, scattering flour and nearly everything else across every surface. (Absolutely worth it, though.) These Ham & Cheese Puff Pastry Christmas Trees emerged triumphant amidst my chaos, and now, honestly, they sort of symbolize all the laughably ambitious things I attempt in December. My young daughter even tries to claim the first one to come out the oven, which, let’s be real, I’m not above doing myself now and then. Oh, and don’t even get me started on that time I forgot to defrost the pastry and resorted to using the hairdryer. It worked. Ish.
Why This Is a Go-To in My House
I whip these up on Christmas morning (okay, sometimes on random Tuesdays when I need a bit of cheer too) because they’re ridiculously easy and so much fun to eat. My family basically fights over them, especially since the pastry gets all golden and flaky. And let’s be honest, there’s no culinary badge for mastering thirty elaborate steps before coffee; this is more my speed. Little frustrating moment: once I tried using pre-sliced sandwich cheese, and let’s just say it didn’t roll quite as prettily, but the taste? Still dreamy.
What You Need: The Ingredients (with a Few Cheats)
- 2 sheets of frozen puff pastry (thawed — I sometimes use that cheaper generic brand and honestly, can’t tell the difference)
- 150g (about 5 oz) ham slices — thick-cut is nice, but wafer-thin works too. If you’re out of ham, smoked turkey goes down a treat
- 150g (another 5 oz or so) grated cheddar cheese, or whatever you’ve got in the fridge — my gran used to swear by Red Leicester but any cheese will do the trick
- 1 egg, beaten — though, to be fair, I’ve skipped this in a pinch and it still works
- A sprinkle of mustard (just a squiggle from the bottle, if that’s your thing — totally optional)
- Poppy seeds, sesame seeds, or nothing at all for topping
How I Make ‘Em: Steps with Occasional Deviations
- Preheat your oven to 200°C (about 400°F). If yours runs a bit hot like mine, maybe knock a notch off so nothing catches (lesson learned, ha).
- Roll out your puff pastry sheets. Sometimes I just leave them square, but if I want a real tree shape, I’ll cut a rough triangle. Don’t get too fussy—no one’s grading your topiary skills.
- Spread the sheets with a whisper of mustard if you feel brave, then layer on the ham. Scatter cheese with abandon. (This is where I might swipe a little cheese for myself – you never saw anything.)
- Fold the pastry over the filling and slice into strips (about 2 cm/¾-inch wide, but no need to get the tape measure out). Each strip gets twisted loosely and shaped into a tree — zig-zag them up a skewer, starting wide at the base. If your trees turn out more like bushy hedges, join the club.
- Lay them onto a lined tray. Brush with beaten egg for that magazine-worthy sheen. Sprinkle seeds on if you fancy.
- Bake about 20 mins until golden and puffy and just a bit irresistible. If the cheese leaks out, that’s the good part! Let them cool a smidge before serving, unless burnt fingertips are your thing. (Ask me how I know…)
Bits I’ve Learned (Usually the Hard Way)
- The pastry works better completely thawed—otherwise, it just cracks and looks a bit sad
- I used to overfill the trees; less is more, or it’ll just ooze all over
- Parmesan on top is fab, but don’t mix it in with the main cheese or it gets too salty
- If you’re short on skewers, just crimp the strips into tree-shapes and bake them flat
When I’ve Gone Off-Piste (Variations)
- Tried with smoked salmon and a bit of dill—fancy, but my kids declared mutiny
- Chorizo plus Manchego works brilliantly if you want a Spanish twist
- Tried once with brie and cranberry. The flavour was good but, wow, what a mess
- If you’re feeling brave, sprinkle in some caramelized onions for a sweet-and-salty vibe
What If You Don’t Have Fancy Kitchen Tools?
No skewers? No worries. You can just bake them free-form. Got no pastry brush? I’ve used a bit of kitchen paper or, on one desperate morning, my (clean) fingers to dab on the egg wash. Actually, I find the fingers give you more control – depends how much you trust yourself not to get egg everywhere!
Can You Save Some for Later? (Theoretically!)
Store in an airtight tin for up to two days — though honestly, in my house they never last more than a day. They’re decent cold, but I think they taste even better after a few minutes in the oven to get the cheese bubbly again. For a slightly cheffy touch, pop a bit of baking paper between layers so they don’t stick together.
How We Like to Serve These
Sometimes they’re just the main attraction at our brunch table with strong coffee, or occasionally a cheeky mimosa. My little one insists on dipping hers in ketchup (I look away). For a grown-up twist, serve with a grainy mustard dip. Oh, and a little sprig of rosemary on top looks very holiday-ish, if you’re going all out.
A Few Pro Tips (from Mishaps, Naturally)
- I once tried to twist everything together too quickly, and the pastry just tore. Take your time with those wiggly trees!
- Chilling the assembled trees for ten minutes before baking really helps them hold their shape. I only realized this after five years of floppy pines, whoops.
- If you forget the egg wash, it’s not the end of the world; they just won’t shimmer. And honestly, who cares?
FAQ: The Real Stuff Folks Ask Me
- Can I prep these ahead?
D’you know, they work fine made up the night before and left in the fridge. Just don’t bake ‘til you need ‘em. - Will gluten-free pastry work?
I haven’t personally tried it, but a pal swears by Jus-Rol’s gluten-free stuff (here’s their site). Might be a bit more crumbly, but this isn’t the Great British Bake Off. - What’s the best cheese?
Whatever’s getting a bit old in the fridge. But cheddar is classic. I’ve sometimes used half mozzarella for extra meltiness. Serious Eats has a nice round-up if you really want to get nerdy about it. - Can you freeze these?
Actually, yes, but the texture’s never quite the same after thawing. I’d rather make them fresh, but if you must, freeze unbaked trees then bake straight from the freezer. Add 5–10 extra minutes. - Any veggie options?
Swap out ham for thinly sliced mushrooms, or even some roasted peppers. I’m still not sold on spinach here — maybe someone else has cracked that code?
Oh, before I forget — if you want more Christmassy snack ideas, I usually poke around BBC Good Food for inspiration. Some of their ideas get a bit wild (candy cane-shaped cheese twists!) but it’s always good fun.
So there you go – Ham & Cheese Puff Pastry Christmas Trees, as done by someone who’s just muddling through most days, but still wants to feel a bit festive. Give ‘em a whirl. Save me one, would you?
Ingredients
- 2 sheets puff pastry, thawed
- 150 g sliced ham
- 100 g shredded cheddar cheese
- 1 egg, beaten
- 1 tbsp Dijon mustard
- 1 tbsp milk
- 2 tbsp grated Parmesan cheese
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
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1Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
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2Roll out the puff pastry sheets and spread each with a thin layer of Dijon mustard.
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3Layer the sliced ham evenly over one puff pastry sheet, then sprinkle shredded cheddar cheese on top. Cover with the second pastry sheet, mustard side facing in.
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4Using a sharp knife or cookie cutter, cut out Christmas tree shapes. Insert a small wooden stick into the base of each tree (optional).
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5Mix the beaten egg with milk and brush the tops of the trees. Sprinkle with grated Parmesan and parsley if using.
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6Bake for 18–20 minutes until golden and crisp. Serve warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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