Save it
I love creating showstoppers for holiday gatherings and this Cheesy Ham Puff Pastry Christmas Tree never fails to wow my guests. It started as an experiment one Christmas Eve and has since become our family's most requested holiday appetizer. The combination of flaky pastry layers of ham and melty cheese all shaped into a festive tree is simply magical. And that creamy Mornay sauce for dipping? Pure heaven.
A Holiday Star is Born
The best part about this festive tree is how simple it actually is to make. Every time I bring it out people think I've spent hours in the kitchen but it's really just clever assembly of quality ingredients. The buttery puff pastry does most of the work for us creating those gorgeous flaky layers while the ham and cheese bring all the savory goodness we love during the holidays.
Everything You'll Need
- Puff Pastry: Store bought works perfectly here no need to stress about making your own.
- Mustard: I use Dijon for that perfect tangy kick.
- Ham: Ask your deli for extra thin slices they're easier to work with.
- Cheese: I love using Gruyre but sharp cheddar is amazing too.
- Parmesan: This creates our magical snowy finish.
Creating That Luxurious Sauce
- Starting Our Sauce
- Let me walk you through making this incredible Mornay sauce. I start with a gentle butter and flour base taking my time to create that perfect paste. Then slowly stream in warm milk whisking constantly it's like watching magic happen in the pan.
- The Cheesy Magic
- Once my sauce is silky smooth in goes the Gruyere. This transforms our simple base into something absolutely spectacular.
- Final Touches
- A tiny pinch of nutmeg and white pepper are my secret weapons here. They add such wonderful depth without overpowering.
Building Our Tree
- Layer by Layer
- First I spread that tangy mustard across my pastry sheet then layer those delicate ham slices and plenty of cheese. The key is covering every bit of surface area.
- Creating Our Shape
- Once the second pastry sheet goes on top I carefully cut out our tree shape. Don't worry if it's not perfect that's part of its charm.
- The Fun Part
- Now we get to twist those branches. A quick egg wash gives it that beautiful golden shine in the oven. Every time I make this I can hardly wait to see it baked.
Save it
Getting It Just Right
Here are my tried and true tips after making this countless times. Always use good quality puff pastry it makes such a difference in the final texture. I like to bake any extra decorative pieces separately so they stay perfectly crisp. And that dusting of Parmesan at the end? It looks just like freshly fallen snow.
Frequently Asked Questions
- → Why does the pastry need to stay cold?
Cold pastry puffs up better during baking and is easier to work with. Warm pastry becomes sticky and won't rise as well in the oven.
- → Can I make this ahead of time?
You can assemble it a few hours ahead and keep it chilled until baking. It's best served warm from the oven when the pastry is crispy.
- → Why use finely grated cheese?
Finely grated cheese makes it easier to twist the branches and distributes more evenly. Larger shreds can make the pastry harder to work with.
- → Can I use different fillings?
Yes, try different cheese combinations or use pesto instead of mustard. Just avoid wet fillings that could make the pastry soggy.
- → What if my tree branches break while twisting?
Work gently with the pastry and don't over-twist. If a branch breaks, you can usually press it back together before baking.
Conclusion
A festive puff pastry tree filled with ham and cheese, twisted to create beautiful branches. Served with optional cheesy mornay sauce.