These Ham and Cheese Puff Pastry Bundles are an easy but elegant appetizer for all the holidays! Thanksgiving, Christmas, New Year’s Eve, Easter, and Mother’s Day Brunch!
Ham and Cheese Puff Pastry Bundles
It’s no secret that I love easy appetizers – and these Ham and Cheese Puff Pastry Bundles are my favorite kind – easy, delicious, and beautiful. These Prosciutto and Asparagus Puff Pastry Bundles that I shared a few years ago have always been a huge hit for holidays, so I wanted to share a version that is even easier but just as delicious. The secret? Puff pastry.
WHAT IS PUFF PASTRY?
Puff Pastry is a laminated dough (like a croissant) that results in a light and flaky pastry. It is often used for sweet or savory recipes. Although you can make Puff Pastry from scratch, it is more labor intensive, and a pre-made, store bought dough is what makes this recipe so easy. You can find it in the frozen foods section of the grocery store, usually near the frozen pie crusts.
WHAT CAN I USE INSTEAD OF PUFF PASTRY?
If you can’t find puff pastry, you can substitute crescent roll dough in a pinch. I do prefer the taste and texture of puff pastry and think it is worth using if you can find it. I do not recommend substituting phyllo dough. Phyllo dough is much more flaky and doesn’t have the right texture for this recipe.
HOW TO USE PUFF PASTRY
The trick with puff pastry is to let it thaw enough so that it is pliable and easy to work with, but not let it get too warm. I like mine to thaw just enough so that I can roll it out, about 30-40 minutes at room temperature is perfect. If the puff pastry is too warm, it will be difficult to work with, and it won’t puff up as much when baked. If it gets too warm, pop it back in a fridge or freezer for a bit so it can firm up.
How to seal the puff pastry bundles
Sometimes you can just press the edges together and they will seal, but other times they will come apart. You can solve this problem by having a small dish of water nearby when assembling the puff pastry. Use your finger or a pastry brush to dab some water onto the edges of the pastry that will be pressed together. This acts as a “glue” and will keep the bundle from popping open in the oven.
What ham is best to use in Ham and Cheese Puff Pastry Bundles?
I recommend using a thinly sliced deli ham – I used black forest ham.
What cheese is best to use in Ham and Cheese Puff Pastry Bundles?
I used a sharp white cheddar, but you can also use swiss or gruyere.
More puff pastry appetizers
- 2 sheets frozen puff pastry thawed (see notes)
- 8 ounces sharp white cheddar shredded
- 12 slices ham 1 ounce each
- 1 egg beaten
- Everything bagel seasoning
- kosher salt
- Preheat oven to 425°F. Line two sheet pans with parchment paper or a silicon baking mat. (you will likely need two baking sheets if you make 12 bundles, about six fit on one half sheet pan).
- On a lightly floured surface, roll the puff pastry out into a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this).
- To make the bundles, place slice of ham on top of the square. If necessary, fold the slice of ham in half so that it fits on the square. Follow with 1-2 tablespoons of cheese.
- Fold one corner over the ham and cheese, then the opposite corner over. You can dip your finger in a little water and use that as “glue” to seal the corners together. Brush puff pastry with egg wash. Sprinkle with everything bagel seasoning (or use flaky salt and pepper if not using the everything seasoning)
- Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.
Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission at no extra cost to you. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!
Could you make these the day before without baking. I’d like to prep them and keep them in the refrigerator and then bake them the next day.
Hi Lisa – Some readers have done that. I would cover them so they don’t dry out. Also I would suggest waiting to add the egg wash until right before baking.