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.

Ingredients

• Puff pastry (2 sheets): Use good-quality frozen sheets such as Pepperidge Farm or Dufour; thaw in the refrigerator overnight or on the counter for 30–40 minutes until pliable but still cool. The layers provide the delicate, crisp lift.
• Deli ham (12 slices): Thin-sliced ham works best — Black Forest or honey-roasted add depth. Lay slices flat to avoid bulky folds that prevent even baking.
• Cheese (12 slices): Cheddar, Gouda, Swiss, or mozzarella are all excellent. Choose sliced cheese about 1/16" thick so it melts quickly without making the pastry soggy.
• Wooden skewers (24): Standard 6-inch skewers create the tree trunk and allow the pastry to be folded nicely around them. Soak briefly if using bamboo and you plan to grill later, though not necessary for oven baking.
• Optional garlic butter glaze: 4 tbsp melted butter, 2 tsp minced garlic, 2 tbsp chopped fresh parsley, plus a sprinkle of sesame or poppy seeds for holiday flair. The butter adds color and flavor without overwhelming the ham and cheese.
• Holiday twists: Try a thin layer of honey mustard or fig jam under the cheese for sweet-savory balance, star-shaped cheese cutouts for a decorative topper, or swap the ham for turkey or a spinach-artichoke spread for a vegetarian option.

Instructions

Preheat and prepare:Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper and set nearby. Make sure the puff pastry has thawed until pliable but still cool to the touch; overly warm pastry is hard to work with and will lose layers.Assemble the layers:Lay the first sheet of puff pastry on a lightly floured board. Arrange 6 slices of cheese in a single layer leaving a 1/2" margin around the edges, then top with 6 slices of ham. Place the second sheet of pastry on top and press gently to seal the edges. The sealed sandwich will make the layers bake up evenly.Cut strips:Using a sharp knife or a pizza cutter, trim the edges and slice the layered pastry into 1" wide strips. Take each strip and fold it accordion-style onto a skewer, starting at the top to form a triangular tree silhouette. Alternate folds slightly to create the effect of branches — aim for a triangular profile about 3–4" tall.Prepare garlic butter glaze:Stir together 4 tbsp melted butter with 2 tsp minced garlic and 2 tbsp chopped fresh parsley. Brush the glaze gently over each tree, catching any drips on the parchment. If using sesame or poppy seeds, sprinkle lightly now for a festive finish.Bake:Arrange trees spaced 1" apart on the baking sheet. Bake at 375°F (190°C) for 20–25 minutes, rotating the pan halfway through for even color, until the pastry is puffed and a deep golden brown. Visual cues: top layers should be flaky and the base cooked through; cheese may peek at folds but should not pool heavily.Finish and serve:Let the trees rest 3–5 minutes on the tray before transferring to a wire rack. If desired, add a small star-shaped cheese cutout at the top while still warm so it adheres slightly. Serve warm or at room temperature for best texture.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.