Savoury Puff Pastry Christmas Tree – Ham and Cheese

This savoury puff pastry Christmas tree is the perfect showstopper festive appetiser. Quick, easy, and irresistibly delicious!

How to fill this Puff Pastry Christmas Tree

For this puff pastry Christmas Tree I went with a savoury filling, as I wanted to serve it as an appetiser. A generous layer of herbed cheese spread is the base for the other toppings. I have used Boursin but any other brand can be used. On top of the cheese spread layer, I added a mix of sliced prosciutto and salami. Finishing it off with shredded cheese. However, this is just one of the multiple fillings which can be sandwiched between the two puff pastry sheets. Some other options which I enjoy are with pesto and cheese, olive tapenade, hummus, or pizza filling. Alternatively, this can be made as a dessert by spreading a layer of chocolate spread such as Nutella, fruit jams, cookie spread or even sliced fresh fruit!

Tips for the perfect Puff Pastry Christmas Tree

To get a successful flaky Christmas Tree, I recommend to work with a cold puff pastry dough. Before assembling, make sure that everything is on hand and ready. In addition, I like to keep the second puff pastry in the fridge until I’m ready to use it, so it keeps cold. Another tip is to twist the slits as gently as you can, so to avoid that the fillings ooze out.

Want to make the dough yourself instead of store bought?

Here is an alternative!

For this appetizer, I opted to go with a store bought one, as I wanted to keep it as quick and easy as possible. However, you can easily make the dough yourself. The one which I would opt for is this flaky dough below, as I adore how crumbly this type of dough gets, and personally I just love picking up the fallen crumbs from the plate. Besides, this dough is so easy to make and I have used in it in multiple recipes such as: Leek, Mushroom and Feta Hand Pies and  Quick Ġbejniet and Peas Puff Pastries .

Pie Dough

• 350 g plain flour
• 230 g cubed cold butter
• 1 tsp salt
• 5 tbsp cold water

1. In a large bowl mix together the flour and salt. Add the cubed cold butter and work into the flour. Rub in all the butter in the flour until you have a coarse mixture with small pebbles of butter.
2. Slowly start adding a tablespoon at a time of cold water, while forming a smooth dough. Your dough might require less or more water. Once the dough is ready, wrap into some cling film and store in the fridge for at least an hour or two.

FAQs

Can I prepare the pastries in advance?

Most definitely, you can prepare this beforehand! You can cook it already and then just heat it up again just right before serving. Or else, prepare everything and just skip the egg wash. Store in the fridge until ready to bake, then brush with the egg wash and drizzle your seeds before. If you have any leftovers, keep in an airtight container in the fridge for not more than 3 days.

How to serve this puff pastry appetiser?

One of the best ways to serve this savoury Christmas tree is part of a festive holiday platter. It can be a centre dish served alone, or else served with dips such as garlic dip, cheese dip or hummus, so that after tearing a piece you dip it in! Alternatively, you can do this recipe in other shapes and serve them as a snack!

Savoury Puff Pastry Christmas Tree – Ham and Cheese

Print Recipe Pin Recipe

Course: Appetizer

Cuisine: European

Keyword: Festive

Ingredients

• 2 sheets puff pastry 500g
• 100 g Boursin cheese or herbed cream cheese
• 150 g prosciutto or salami or capocollo
• 50 g shredded cheddar cheese
• mixed seeds
• egg wash (egg + 1 tablespoon milk)

Instructions

• Preheat oven to 180°C/350°F. Line a baking tray with parchment paper. Set aside.
• Open on sheet pf puff pastry and spread the cheese spread. Add the prosciutto on top. Generously sprinkle all over the shredded cheese.
• Layer on top the other sheet of puff pastry, and gently press it over the fillings.
• Using a sharp knife, cut a large triangle.
• Keep the extra pieces of dough, and make a trunk at the bottom. You can also cut different shapes with a cookie cutter.
• Starting from the bottom, cut the sides of the triangle. Make slits about every 3 cm. Leave the centre uncut.
• Twist each strip gently. Do not over twist as the fillings might ooze out.
• Brush the puff pastry with the egg wash, and top with the seeds. Bake for about 25 minutes or until it has a nice golden brown colour.

If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!