This little savory treat became our holiday go-to the first year I volunteered to bring appetizers for an office party. I wanted something that looked festive, could be made mostly ahead, and would travel well without losing its crispness. The answer was simple: layers of deli ham and melty cheese tucked between sheets of buttery puff pastry, then twisted into tiny tree shapes on skewers. The result is flaky, salty, and irresistibly aromatic — the kind of finger food that disappears in minutes and always draws compliments.

I first discovered this combination while improvising with leftover holiday ham and a frozen sheet of puff pastry in my freezer. What surprised me was how quickly the ham and cheese meld with the pastry, and how a few seasonal touches — a garlic-butter glaze, a sprinkle of seeds, or a tiny star-shaped cheese topper — turned a humble snack into something that felt celebratory. Serve them warm and they’re gooey and comforting; serve them at room temperature and they’re still crisp and satisfying. Over the years I’ve refined the technique to make assembly predictable and stress-free, so you can focus on enjoying the gathering rather than fussing in the kitchen.

Ingredients

• 2 sheets puff pastry (thawed): Use the standard 9x9 or 10x10-inch sheets sold in most grocery stores (Pepperidge Farm and Dufour are reliable brands). Thaw in the refrigerator overnight or at room temperature for 20–30 minutes until pliable but still cool — you want it workable, not sticky.
• 12 slices deli ham: Thinly sliced ham works best so layers stay even; Black Forest or honey-baked deli ham add a nice depth of flavor. Avoid thick-cut slices that will bulk up the pastry.
• 12 slices cheese: Choose melt-friendly varieties like cheddar, Gouda, Swiss, or mozzarella. Pre-sliced cheese from the deli counter or grocery packs is perfect for quick assembly.
• 24 wooden skewers: Short bamboo skewers or cocktail skewers are ideal for forming the tree shapes and for serving.
• Optional Garlic Butter Glaze: 4 tbsp melted butter, 2 tsp minced garlic, 2 tbsp chopped fresh parsley, plus a sprinkle of sesame or poppy seeds for extra holiday flair.
• Optional spreads and toppers: A thin smear of honey mustard or fig jam under the cheese for a sweet-savory contrast; star-shaped cheese cutouts for a decorative topper; swap ham for turkey or a spinach-artichoke spread for a vegetarian twist.

Instructions

Preheat and prepare: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Make sure the pastry is still cool to the touch — warm pastry becomes hard to work with and won’t puff as evenly. Assemble the layers: On a lightly floured surface, roll out one sheet of thawed pastry into roughly the original size. Layer with six slices of cheese in an even layer, then top with six slices of ham, overlapping slightly to avoid gaps. Place the second pastry sheet on top and press gently to seal the edges. This creates a four-layer sandwich: pastry-cheese-ham-pastry. Cut strips: Trim the edges so you have a neat rectangle, then cut the sandwich into 1-inch-wide strips. Each strip will yield a small tree; with two sheets you should get about 24 strips if you keep cuts straight. If you prefer larger trees, cut to 1.25–1.5 inches wide. Skewer and shape: Thread a wooden skewer through the center of each strip lengthwise. Fold the strip back and forth around the skewer to create a tiered tree shape — the folds should overlap slightly and the top should be narrower than the base. Press the ends gently so the pastry layers stay compact and the ham and cheese are sandwiched. Glaze and season: Whisk together 4 tbsp melted butter, 2 tsp minced garlic, and 2 tbsp chopped parsley. Brush each tree generously with the garlic-butter mixture and sprinkle with sesame or poppy seeds if desired. The butter helps the pastry brown and adds savory aroma. Bake until golden: Arrange the trees on the prepared sheet, spacing them about 1 inch apart. Bake at 375°F (190°C) for 20–25 minutes or until puffed and golden brown. Look for even puffing and a deep golden color on the outer layers; if the tops brown too quickly, lower the oven to 350°F (175°C) and continue until done. Finish and serve: Allow to cool 3–5 minutes on the tray, then transfer to a serving platter. If you like, press a tiny star-shaped cheese cutout onto each tree top while still warm so it adheres slightly. Serve warm for the best melty texture, or at room temperature for convenience.

Storage Tips

Store cooled trees in an airtight container in the refrigerator for up to 3 days. To keep the pastry crisp, layer paper towels between rows and avoid stacking too tightly. For longer storage, freeze baked trees on a sheet tray until solid (about 1 hour), then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 8–12 minutes, checking frequently to prevent over-browning. If you froze unbaked assembled trees, bake from frozen adding 5–8 minutes to the baking time.

Ingredient Substitutions

If you’re avoiding pork, swap deli ham for smoked turkey or thinly sliced roast beef. For a vegetarian version, replace the ham with a spinach-artichoke spread or a thin layer of roasted vegetables and use a vegetarian-friendly cheese. To make this dairy-free, use vegan puff pastry and plant-based cheese, then brush with olive oil mixed with minced garlic instead of butter. Changing the spread under the cheese — try fig jam, apricot preserves, or honey mustard — shifts the flavor toward sweet-savory profiles beautifully.

Serving Suggestions

Arrange on a festive platter with small bowls of mustard, cranberry relish, or fig jam for dipping. Pair with a simple winter salad (arugula with shaved Parmesan and lemon) or a selection of olives and pickles to cut through the richness. For a brunch spread, include soft-boiled eggs and roasted cherry tomatoes; for cocktail hour, offer alongside a charcuterie board. Garnish with chopped parsley or finely grated lemon zest to brighten the palate and add a pop of color.

Cultural Background

Puff pastry layered with savory fillings is a European tradition adapted into many party dishes around the world. Using puff pastry to create decorative shapes is especially popular during holidays when cooks want to showcase skill without complex techniques. The Christmas tree shape is a playful seasonal adaptation that turns classic ham-and-cheese flavors into a centerpiece finger food — a modern twist on canapés and filled pastries that blends convenience and tradition.

Seasonal Adaptations

For a winter party, add dried cranberries and a sprinkle of thyme under the cheese. In summer, swap ham for thinly sliced prosciutto and use goat cheese with a drizzle of honey. For New Year’s Eve, make bite-sized versions using mini puff pastry sheets and garnish with edible gold flakes or micro herbs. Holiday gatherings welcome small decorative touches like star cutouts or colorful seed sprinkles to make each piece feel special.

Meal Prep Tips

Assemble multiple trays and refrigerate them covered for up to 4 hours before baking, which is great when juggling timing with other dishes. If you need to store for longer, freeze assembled trees on a tray and transfer to a freezer bag; bake from frozen, adding a few extra minutes. Use parchment squares under each tree to make transfer and reheating easier. Prepare the garlic-butter glaze ahead and refrigerate; warm gently before brushing so it’s pourable.

These ham and cheese trees are the kind of dish that brings people together — quick to make, endlessly adaptable, and always welcome at a holiday table. Give them a try at your next gathering and tweak the toppings to make the recipe your own.