Ham & Cheese Christmas Tree Pastry (Print version)
A flaky pull-apart Christmas tree pastry filled with Dijon, thin ham, and melty cheese, baked golden and served warm.
# Ingredients:
For the pastry tree
01 -
2 sheets frozen puff pastry, about 11 oz (320 g) each, thawed but cold
02 -
1 tablespoon Dijon mustard
03 -
8 oz (225 g) thin sliced deli ham
04 -
1 1/2 cups (150 g) finely grated sharp cheddar, Gruyere, or Swiss cheese
05 -
1 large egg, beaten
06 -
2 tablespoons finely grated Parmesan, for finishing
07 -
1 tablespoon chopped fresh parsley, optional
For the cheese dip
08 -
1 tablespoon (14 g) unsalted butter
09 -
1 tablespoon all-purpose flour
10 -
1 cup (240 ml) whole milk, warm
11 -
1/2 cup (60 g) grated Gruyere or Swiss cheese
12 -
1 pinch ground nutmeg
13 -
Salt and white pepper, to taste
# Instructions:
01 -
Heat the oven to 400 degrees F. Line a large baking sheet with parchment paper and keep the puff pastry cold until you are ready to shape it.
02 -
Place one pastry sheet on the parchment. Spread with Dijon, then layer the ham evenly over the top and sprinkle with the grated cheese. Cover with the second pastry sheet and press lightly.
03 -
Trim the layered pastry into a Christmas tree shape with a small trunk. Cut horizontal branches on both sides, leaving about 1 inch uncut down the center.
04 -
Twist each branch 1-2 times, working from the bottom up. Chill the shaped pastry for 10 minutes if it feels soft or sticky.
05 -
Brush the pastry with beaten egg. Bake for 18-22 minutes, until puffed, crisp, and deeply golden at the tips and center.
06 -
While the pastry bakes, melt butter in a small saucepan. Whisk in flour for 1 minute, then slowly whisk in warm milk. Cook until thickened, then stir in cheese, nutmeg, salt, and white pepper.
07 -
Sprinkle the warm pastry with Parmesan and parsley if using. Serve right away with the warm cheese dip.
# Good to know:
01 -
Keep puff pastry cold for the best lift and cleanest branch twists.
02 -
Best served warm within 30 minutes of baking.
03 -
The cheese dip is optional, but it makes the pastry feel more party-ready.