Ham & Cheese in Puff Pastry

Ham & Cheese in Puff Pastry is an all-time favorite of mine and a delectable recipe for a quick and easy appetizer or main meal.

You do have to thaw the puff pastry, but just follow the instructions on the package. The best way to let it thaw is in the refrigerator overnight, but thawing on your kitchen counter works fine too.

Serve larger squares with a side of asparagus for dinner, or add a poached egg on top for breakfast. As an appetizer, cut smaller squares for guests to pick up and enjoy while they mingle.

Ham & Cheese in Puff Pastry


1 package (2 sheets) puff pastry, thawed

2 tablespoons Dijon mustard

2 tablespoons unsalted butter, room temperature

salt and freshly ground black pepper to taste

1/4 pound black forest ham, sliced thin

1/2 pound swiss gruyere cheese

all-purpose flour for rolling out the puff pastry

1 egg, beaten with 1 tablespoon of water for egg wash


Set the oven to 425. Line a sheet pan with parchment paper.

Make the spread: mix the mustard, salt, pepper, and butter together. Set aside.

Lay one sheet of puff pastry on a floured board and roll out carefully to 10 x 12 inches to smooth it out. Place it on a sheet pan and brush the center with the mustard and butter mixture, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.

Roll out the second puff pastry using the same technique as the first one. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut three slits in the top to allow steam to escape.

Bake for 25 minutes or until puffy and golden brown. Let cool for 10 minutes. Slice into squares (larger if you want to plate and serve, smaller if you want guests to just pick up for an appetizer).

Photo Pepperidge Farm, Recipe adapted from Ina Garten

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