This savory puff pastry creation has been my holiday party secret for years. I first put these together during a hectic December when I needed something that looked festive, traveled well, and disappeared quickly. The combination of buttery, flaky pastry with melty cheese and tender deli ham makes everyone circle the tray. The shaping is playful, the result is elegant, and they offer the kind of bite that reminds guests of warm, nostalgic flavors without requiring a lot of last minute work.

I discovered the shaping technique when I was turning leftover croissant dough into makeshift appetizers. With puff pastry the structure is even better. The trees get a crisp, golden exterior and a soft, pillowy interior. The salty ham and creamy cheese balance the pastry so each bite is rich but not heavy. These are ideal for holiday open houses, cookie exchange parties, or a festive brunch. I like to keep the glaze optional so picky eaters can enjoy them plain while everyone else gets a glossy, aromatic finish.

Ingredients

• Puff pastry: Two sheets frozen puff pastry, thawed according to package directions. I prefer Pepperidge Farm for consistent layers and lift. The folded butter layers are what create the flaky texture when baked.
• Deli ham: Twelve thin slices. Choose a high quality ham such as Boar's Head or Hormel Black Label for full flavor. Thin slices fold easily and distribute saltiness throughout the pastry.
• Sliced cheese: Twelve slices. Cheddar, Gouda, Swiss, or mozzarella all melt well. I often use Tillamook medium cheddar for a bright, tangy finish.
• Wooden skewers: Twenty four small skewers or short bamboo picks to support the folded strips and keep the tree shape intact.
• Optional garlic butter glaze: Four tablespoons melted butter, two teaspoons minced garlic, two tablespoons chopped fresh parsley, and a sprinkle of sesame or poppy seeds for a festive look. The butter adds color and aroma and the garlic brings a savory depth.
• Optional spreads and toppers: Thin layer of honey mustard or fig jam under the cheese for sweet savory contrast. Small star shaped cheese cutouts make an adorable tree topper.

Instructions

Preheat and prepare: Preheat the oven to 375°F. Line a baking sheet with parchment paper and arrange racks to the center position. Thaw pastry sheets until pliable but still cool, about 20 minutes at room temperature. Keeping pastry cool helps it puff evenly. Assemble the layers: Lay one sheet of pastry on a lightly floured surface. Cover the pastry with six sliced cheeses in an even layer, leaving a small margin at the edges so the pastry seals. Top with six slices of ham arranged to overlap for even coverage. Place the second pastry sheet on top and press the edges gently to seal the sandwich. Cut into strips: Using a sharp knife or pizza cutter, trim the edges to square the sandwich and then cut into 1 inch wide strips. Aim for uniform widths so all trees bake consistently. You should get 12 strips from one sandwich stack depending on how you trim. Skewer and shape: Thread a wooden skewer through the center of each strip so half the skewer protrudes above the pastry. Fold each strip back and forth onto the skewer in a zig zag motion to create a layered tree silhouette. Tighten gently so layers touch but can still expand while baking. Mix glaze and brush: Combine melted butter with minced garlic and chopped parsley. Brush the glaze over each tree to add flavor and promote even browning. Sprinkle sesame or poppy seeds if using. If making a vegetarian version use spinach artichoke spread and omit the ham. Bake and finish: Bake for 20 to 25 minutes until pastry is puffed and golden. Rotate the pan halfway through baking for even color. Let cool on the sheet for 5 minutes before transferring to a wire rack. Add star shaped cheese toppers if desired and serve warm or at room temperature.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To maintain flakiness, line containers with a paper towel to absorb excess moisture. Reheat gently in a 350°F oven for 8 to 10 minutes to revive crispness. Do not microwave for long periods or pastry will become soggy. For longer storage freeze baked trees in a single layer on a sheet pan until firm, then transfer to a zip top bag for up to three months. Reheat from frozen adding a few extra minutes in the oven.

Ingredient Substitutions

Swap deli ham for thin roasted turkey for a lighter, milder option. For a vegetarian version replace ham with a spinach artichoke spread or roasted vegetables and use a melting cheese like mozzarella or fontina. If you prefer a sharper profile choose aged cheddar or gruyere. For dairy free choose plant based pastry and vegan cheese, though texture will differ. When substituting spreads keep the ratio light so pastry can puff without becoming soggy. If using thicker spreads add a thin layer of Dijon or honey mustard to help balance moisture.

Serving Suggestions

Serve warm on a wooden board with small bowls of mustard, fig jam, and grainy mustard for dipping. Garnish the platter with rosemary sprigs to echo the tree theme and add fragrance. Pair with a crisp sparkling wine or a bright apple cider for contrast. For brunch present alongside a bowl of mixed greens dressed with citrus vinaigrette to cut richness. These work well as finger food for mingling or placed on plates as part of a holiday brunch buffet.

Cultural Background

Shaped savory pastries have a long history across European cuisines where puffed laminated dough became a vehicle for both sweet and savory fillings. Using layered dough for festive shapes is a modern twist that borrows from traditional mille feuille and savory tart techniques. The Christmas tree motif is a playful adaptation to holiday iconography. This style of appetizer blends classic French pastry technique with accessible, Americana deli ingredients to create something both familiar and elegant.

Seasonal Adaptations

In winter highlight preserved flavors like fig jam and pear chutney under the cheese to add seasonal depth. During spring swap ham for thin prosciutto and use a chèvre based spread with lemon zest. For summer use garden basil and a fresh mozzarella slice with a dot of pesto. Holiday versions can be dressed with edible gold dust on the star topper for a special occasion presentation. Adjust bake times slightly if adding wetter toppings like fruit preserves.

Meal Prep Tips

Assemble the layered pastry stacks and cut into strips the night before. Keep wrapped in plastic in the refrigerator. On event day thread onto skewers just prior to baking so pastry stays cool. Prepare the garlic butter glaze in advance and warm briefly before brushing. Use labeled trays so you can rotate batches in the oven efficiently. For larger gatherings bake in two batches and keep finished trees on a warming rack at low oven temperature until serving.

These puff pastry trees are a holiday favorite for good reason. They travel well, are simple to prepare, and bring a festive touch to any table. Share them with friends and family and feel free to make the shape all your own.