Ham and Cheese Puff Pastry Stacks
These delicious ham and cheese puff pastry stacks are golden, flaky, and perfect for quick snacks or entertaining. Easy to make with minimal ingredients and can be customized to suit your tastes.
Ingredients
Puff Pastry Stacks
- 1 sheet 1 sheet (or 2 sheets) frozen puff pastry (about 17–18 oz), thawed according to package instructions Keep it cold
- 8-12 slices 8–12 thin slices of cooked ham (about 6–8 oz total)
- 1 1/2-2 cups 1 1/2 to 2 cups grated cheese (Gruyère, sharp cheddar, or Swiss work best)
- 1 large 1 large egg beaten with 1 tsp water (egg wash)
- 1 tablespoon 1 tablespoon Dijon mustard or whole-grain mustard (optional)
- 1 tablespoon 1 tablespoon melted butter (optional, for brushing)
- Salt and freshly ground black pepper to taste
- Optional garnish: sesame or poppy seeds, finely chopped chives
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Keep the pastry chilled until you’re ready to cut it.
- On a lightly floured surface, unfold one puff pastry sheet and gently roll to smooth seams. Cut into 8–12 equal squares (about 3–4 inches each) or use a 3-inch round cutter.
Assembly
- Place half the cut pieces on the prepared sheet. If using mustard, spread a thin layer on each base. Season lightly with pepper.
- Top each base with one slice of ham (folded if large) and about 1–2 tablespoons grated cheese.
- Place the matching pastry piece on top. Press the edges lightly to seal; crimp with a fork if you like. Use a sharp knife to make two small slits or a decorative cut in the top to vent steam.
Baking
- Brush each stack with the egg wash. Sprinkle sesame seeds or additional cheese on top if desired.
- Bake at 400°F (200°C) for 15–18 minutes, rotating the pan once, until the pastry is puffed and deep golden brown.
- Let stacks rest for 5 minutes on the baking sheet so the cheese sets slightly. Transfer to a cooling rack briefly, then serve warm.
Notes
Store baked stacks in an airtight container in the refrigerator for up to 3 days. Freeze fully cooled, baked stacks on a tray until solid, then transfer to a freezer bag for up to 1 month. Reheat in a preheated 350°F (175°C) oven for 8–12 minutes.