When the oven door opens, the pastry branches should be puffed and deep golden, with the ham and Swiss tucked between crisp, buttery layers. The first time I shaped these, I worried the zigzags would look too fussy to pull off. They’re much easier than they look, and the finished Ham and Cheese Puff Pastry Christmas Trees make a savory, hand-held snack that feels special without complicated pastry work.
The method relies on store-bought puff pastry, but it still needs to be handled at the right temperature: thawed enough to unfold, yet cold enough to stay firm. Dijon mustard adds a sharp note against the salty ham and mild Swiss, and a little egg wash seals the pastry together before baking. The trees come out crisp at the edges, tender in the middle, and easy to serve straight from the pan.
Kitchen Note
That 15-minute refrigerator rest after sealing the pastry is worth keeping. It firms the layers back up after handling, so the stack cuts more neatly and the edges are less likely to drag or squish as you slice.
Save these ham and cheese puff pastry Christmas trees for a festive savory bite with flaky layers and a tangy Dijon center.
Why the Tree Shape Works Better With Narrow, Even Strips
These trees get their shape from the pastry strips, not from cutting out a tree outline. Each strip becomes one tree when you fold it side to side in a zigzag, starting with a narrow top and making each branch wider toward the base. That gradual widening gives the tree a stable footprint and leaves enough pastry at the bottom to tuck under.
Keeping the strips even matters more than making every fold perfectly identical. If one section is much wider than the next, the tree can lean or look lopsided; a consistent strip gives you a more balanced shape without measuring every branch. The filling also needs to sit in an even layer before you cut. A thick mound in one spot makes the folds bulky and can push ham or cheese out through the sides. Aim for a flat sandwich of pastry and filling, then shape gently so the layers stay intact.
Don’t press the zigzags flat to make them look tidy. The pastry needs room between its folds to puff in the oven, and the layers are what give each branch its crisp, flaky edge.
What the Pastry, Mustard, Ham, and Swiss Each Bring
- Puff pastry — The two sheets create the top and bottom of the filled pastry, and their laminated layers are what make the trees rise and flake. Let the frozen pastry thaw enough to unfold, but keep it cold rather than soft. The sheets need to be similar in size to stack cleanly.
- Dijon mustard — Its sharp, slightly tangy taste keeps the ham and Swiss from feeling too rich. Spread it in a thin, even layer and leave the border clear; mustard on the edge can make it harder to seal the pastry.
- Thinly sliced deli ham — Thin slices lie flat and fold easily with the pastry. A neat, even layer is more useful here than a thick stack, which makes the strips harder to shape.
- Sliced Swiss cheese — Swiss melts into the ham without overwhelming the mustard. Keep the slices arranged evenly so each tree gets a similar amount of filling rather than a heavy pocket in the middle.
- Egg and water — Whisked together, they make the egg wash that helps seal the exposed border and gives the pastry a glossy, browned top. Brush a little on the border before adding the top sheet, then save the rest for the outside.
From Sealed Pastry Stack to Golden Trees
Set Up the Pans and Fill the First Sheet
Heat the oven to 400°F and line two 18×13-inch rimmed baking sheets with parchment paper. Place one pastry sheet on a work surface and spread Dijon over it, leaving a 1/2-inch border all the way around. Arrange the ham and Swiss in an even layer over the mustard. Keep the exposed edge clean so the top sheet has pastry to seal against.
Seal and Chill the Pastry Layers
Whisk the egg with the water, then brush a little along the exposed border. Set the second pastry sheet over the filling and press around the edges to seal the two sheets together. Refrigerate the stack for 15 minutes before cutting. That short rest gives you a firmer slab to slice without shifting the filling.
Cut and Fold Each Tree
Cut the pastry stack across its 10-inch side into 8 equal strips, each about 1 1/4 inches wide. Starting at the top end of a strip, fold it side to side in a zigzag, making each branch wider toward the base. Tuck the end under the base, then gently press the center to hold the tree shape without crushing the pastry. Arrange 4 trees on each prepared baking sheet, spaced apart.
Brush, Bake, and Let the Layers Set
Brush the tops and exposed pastry with the remaining egg wash. Bake for 18–22 minutes, switching the pans’ positions and rotating them halfway through, until the pastry is puffed and deep golden brown. The color is a better cue than a pale surface; take a look at the trees before pulling them from the oven. Let them cool on the pans for 5 minutes before serving, so the hot filling has a moment to settle.
Two Easy Ways to Change the Filling
A Meat-Free Swiss Version
Leave out the ham and use Swiss made with vegetarian rennet for a vegetarian filling. Keep the mustard and arrange the cheese in an even layer; the trees will have a milder, less salty center without the ham.
Ham and Swiss Without Dijon
Skip the mustard for a gentler, more straightforward ham-and-cheese flavor. The pastry won’t have Dijon’s tang, but the filling still layers neatly between the two pastry sheets and follows the same shaping method.
Storage and Reheating
- Refrigerator: Refrigerate leftovers within 2 hours and keep them covered for 3–4 days. The pastry will soften as it sits.
- Freezer: Freeze fully cooled trees in an airtight container, separating layers so they don’t stick together. They keep best quality for about 1 month; thaw in the refrigerator before reheating.
- Reheating: Warm them in the oven until hot throughout and crisp at the edges; reheat leftovers to 165°F. The microwave warms them quickly but makes the pastry soft, so use it only if crispness isn’t a priority.
Questions That Come Up With Puff Pastry Trees
Ham and Cheese Puff Pastry Christmas Trees
Ingredients
Equipment
Method
- Heat the oven to 400°F and line two 18x13-inch rimmed baking sheets with parchment paper.
- Place one pastry sheet on a work surface and spread the Dijon mustard over it, leaving a 1/2-inch border.
- Arrange the ham and Swiss cheese in an even layer. Whisk the egg with the water, brush a little along the exposed border, then top with the second pastry sheet and press the edges to seal; refrigerate for 15 minutes.
- Cut the pastry stack across its 10-inch side into 8 equal strips, each about 1 1/4 inches wide.
- Starting at the top end of each strip, fold it side to side in a zigzag, making each branch wider toward the base; tuck the end under the base and gently press the center to hold the tree shape. Arrange 4 trees on each baking sheet, spaced apart.
- Brush the tops and exposed pastry with the remaining egg wash.
- Bake for 18–22 minutes, switching the pans’ positions and rotating them halfway through, until the pastry is puffed and deep golden brown.
- Let the trees cool on the pans for 5 minutes before serving.
