
Flaky puff pastry layered with ham and melty cheese, twisted into festive skewered trees — a quick, crowd-pleasing holiday appetizer ready in about 40 minutes.

This savory holiday treat has been my go-to for every winter gathering since I first made it in a flurry of last-minute party prep. I discovered the idea while flipping through a stack of old appetizer ideas and realized that with a few pantry staples I could create something festive, portable, and absolutely irresistible. The combination of buttery, flaky pastry with thin deli ham and a melty slice of cheese yields a perfect balance of salt and richness; the texture contrast between crisp layers and soft cheese is what keeps guests reaching for more.
I remember the first time I served these at a neighborhood cookie swap: the platter arrived half-full and left the table empty in minutes. Kids loved the playful tree shapes on skewers, while adults appreciated the grown-up touches like a garlic-parsley butter glaze and a sesame seed sprinkle for crunch. These are simple to assemble, bake reliably, and scale up easily — perfect when you need an attractive appetizer with minimal fuss.
From the first time I added a light garlic-butter brush, the subtle aromatic lift became my signature touch — neighbors even asked for the 'secret glaze.' Every holiday season since, these trees mark the start of celebrations at our house and have saved many rushed evenings with impressive results.

My favorite moment is the first golden sighting through the oven window — that puffed-up, bronzed crown feels like a small victory. At family parties, someone inevitably insists on doubling the glaze; the butter-parsley lift transforms simple pastry into something memorable. These trees have accompanied cookie swaps, after-Christmas brunches, and even casual game nights, proving they’re as versatile as they are festive.
Leftovers keep best refrigerated in an airtight container for up to 3 days. To retain flakiness, place a paper towel at the bottom of the container to absorb excess moisture and reheat in a preheated 350°F (175°C) oven for 6–8 minutes. If you want to prep in advance, assemble the skewered trees and freeze them on a tray until solid; then transfer to a freezer-safe bag and bake from frozen, adding 5–8 minutes to the bake time. Avoid storing at room temperature for more than 2 hours due to the perishable cheese and ham.
For a vegetarian variation, swap the ham for a spinach-artichoke spread or thinly sliced roasted red pepper and use a sturdy melting cheese like provolone. To make it gluten-free, look for a certified gluten-free puff pastry and confirm all fillings are GF. If you prefer less sodium, choose low-sodium deli slices and a milder cheese; reduce the glaze salt by using unsalted butter. For a sweeter edge, spread a thin layer (about 1/2 tsp) of fig jam or honey mustard beneath the cheese before assembly — it adds brightness without overpowering the savory backbone.
Serve these on a wooden board with small bowls of mustard, cranberry relish, or a tangy aioli for dipping. Pair with a crisp winter salad (arugula with orange segments) or a warm mulled wine for a holiday spread. Garnish the platter with sprigs of rosemary to mimic pine and enhance the seasonal look. For a kid-friendly party, add small picks with colored ribbons to the skewers and place on a tiered tray for a fun display.
Turning savory pastries into holiday shapes is a modern playful twist inspired by European tea-time traditions where puff pastry and savory fillings often appear. While not a historic dish from any single region, the approach borrows from savory strudels and puff pastries found across France and Central Europe. The Christmas tree motif is a contemporary festive adaptation meant to celebrate seasonal gatherings and to make finger foods more whimsical and attractive at parties.
In winter, add dried cranberries or a smear of spiced fig preserves for warmth and holiday flavor. For a spring brunch, swap the ham for thinly sliced smoked salmon and use dill in the glaze. Summer picnic versions benefit from light fillings like pesto and fresh mozzarella with cherry tomato halves tucked into folds after baking. Adjust baking time slightly if you change fillings to avoid burning delicate ingredients.
Assemble the trees up to the glazing step and refrigerate up to 3 hours before baking; for longer storage, freeze on a tray then bag. Pack cold in an insulated carrier and reheat in a 350°F (175°C) oven at the venue. Use labeled sheet pans when making multiple batches so you can stagger baking for a continuous fresh supply. Keep a small brush and a warmed jar of glaze nearby to refresh shine just before serving.
These little trees always spark conversation — they’re easy, adaptable, and pretty enough to anchor a holiday table. Try making a double batch and freezing half for impromptu gatherings; they reheat beautifully and always look festive.
Thaw puff pastry in the refrigerator overnight for best texture and easier handling.
Brush with garlic butter just before baking to maximize browning and flavor infusion.
If pastry warms and becomes sticky, chill it for 10–15 minutes to firm up before cutting.
This nourishing ham & cheese puff pastry christmas trees recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Ham & Cheese Puff Pastry Christmas Trees recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Ensure puff pastry is thawed but cool to the touch to preserve layers.
Lay one sheet of puff pastry flat. Arrange 6 cheese slices in a single layer leaving a 1/2" border, top with 6 ham slices, then place the second pastry sheet on top and press lightly to seal.
Trim edges and slice the layered pastry into 1" wide strips. Fold each strip back and forth onto a skewer to form a triangular tree shape about 3–4" tall.
Combine 4 tbsp melted butter, 2 tsp minced garlic, and 2 tbsp chopped parsley. Brush each tree lightly and sprinkle seeds if using.
Arrange trees 1" apart and bake for 20–25 minutes at 375°F (190°C), rotating halfway through, until puffed and golden brown. Let rest 3–5 minutes before transferring to a rack.
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