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–+ servings

Christmas Tree Puff Pastry Appetizer (Ham, Cheese & Pesto)

Flaky puff pastry layered with pesto, ham, and melty mozzarella-parmesan, shaped into a festive Christmas tree and baked until golden. Perfect as a quick holiday party appetizer.
Amanda
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Serving Size 8 pieces

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Sharp knife or pizza cutter
  • cutting board
  • Pastry brush
  • small bowl

Ingredients

  • 2 sheets puff pastry thawed if frozen
  • 3 tbsp basil pesto or sun-dried tomato pesto
  • 6 slices deli ham
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1 egg beaten with 1 tsp water for egg wash
  • 2 tbsp caramelized onions optional
  • 1 tbsp olive tapenade optional
  • fresh herbs optional, for garnish (rosemary, parsley, or basil)

Instructions

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out 1 sheet of puff pastry just enough to smooth seams and even the thickness. Spread pesto in a thin, even layer.
  • Layer ham over the pesto, then sprinkle mozzarella and Parmesan evenly on top. Add caramelized onions and/or olive tapenade if using (keep additions thin so the pastry seals).
  • Place the second sheet of puff pastry on top. Press gently to seal, then lightly roll once or twice so the layers adhere.
  • Cut the pastry into a large triangle (about 10 inches/25 cm tall) to form a Christmas tree. Trim a small rectangle at the base for the trunk if desired. Transfer to the prepared baking sheet.
  • Cut 1-inch (2.5 cm) horizontal strips along both sides of the triangle, leaving a 2-inch (5 cm) center strip uncut for the “trunk.”
  • Twist each strip 2–3 times to create “branches.” Brush the top and sides with egg wash.
  • Bake for 20–25 minutes, or until puffed and deeply golden. Cool 5 minutes before serving. Garnish with fresh herbs if you like, and serve warm.

Notes

Keep puff pastry cold until ready to assemble for cleaner cuts. Avoid overly wet fillings to prevent soggy pastry. Store leftovers airtight in the fridge up to 2 days; reheat at 350°F (175°C) for 5–7 minutes to re-crisp.

Nutrition

Calories: 526kcal | Protein: 18g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 750mg