This ham and cheese puff pastry has been my go-to for casual gatherings and easy weeknight treats for years. I first learned this assembly while helping a friend prepare a last-minute brunch; she pulled two sheets of store-bought puff pastry from the freezer, layered ham and Gruyère, and in under half an hour we had golden, flaky parcels that disappeared before we finished the coffee. What makes this approach special is the balance: the pastry gives a crisp, layered crunch, the Gruyère melts into a nutty, savory sheen, and the ham adds meaty saltiness without overwhelming the bite.

I make these whenever I want something that feels indulgent but is actually very forgiving. They are excellent for potlucks, lunchboxes, or a light dinner with a green salad. The recipe is flexible: swap the mustard for honey or skip it for a more straightforward flavor; use different cheeses to change the profile; or make them smaller for cocktail parties. The memory that keeps me coming back is the first time my daughter, convinced she didn’t like cheese, came back for a second and announced, "This one is the best." That kind of response turns a simple pastry into a treasured go-to.

Ingredients

• Puff pastry (dough): Two frozen sheets, about 17.3 ounces total (roughly 2 sheets). Look for high-quality all-butter or butter-blend pastry for best flavor; thaw until pliable but still cool.
• Deli ham: About 10 ounces of thinly sliced ham (approximately 285 grams). Choose a smoky, not overly sweet ham — Black Forest or honey-glazed are lovely when you want a pronounced flavor.
• Gruyère cheese: About 8 ounces of sliced Gruyère (approximately 225 grams). Gruyère melts beautifully and gives a nutty, slightly sweet finish; Swiss or Emmental are good substitutes.
• Dijon mustard (optional): About 1/3 cup (80 milliliters) total; you’ll spread a little on each parcel. Dijon adds a sharp, savory contrast to the buttery pastry and mild ham.
• Egg (for wash): 1 large egg, whisked with a teaspoon of water. The egg wash gives a glossy, deeply golden finish and helps edges seal.
• Everything bagel seasoning (optional): To taste for sprinkling on top; if you prefer classic flavor, flaky salt and cracked black pepper are great alternatives.

Instructions

Thaw and prepare: Remove puff pastry from packaging and allow it to thaw on the counter until pliable but still cool to the touch, about 20 to 25 minutes depending on kitchen temperature. Preheat the oven to 430°F (220°C). Line a large baking sheet with parchment for even browning and easy cleanup. Divide the sheets: On a lightly floured surface, roll each pastry sheet gently to even thickness and, using a sharp knife or pizza cutter, divide each sheet into six equal rectangles — twelve total. Rolling slightly helps create near-square pieces if you prefer that shape; keep the cuts clean for even baking. Egg wash and mustard: Whisk one large egg with a teaspoon of water. Using a pastry brush, paint a thin rim of egg wash around the edge of each pastry rectangle; this acts as glue. Spread about 1 teaspoon to 1 tablespoon of Dijon mustard in the center of each rectangle, depending on how pronounced you want the tang. Assemble the filling: Place a slice of Gruyère and a folded slice of ham on top of the mustard in each piece. Folding the ham keeps it compact and prevents edges from overfilling; avoid over-stacking so that the pastry can seal cleanly and puff uniformly. Fold and seal: Lift one corner of each rectangle towards the center and fold the opposite corner over to enclose the filling, forming a neat parcel. Press the edges gently to seal; if needed, crimp with a fork to ensure they hold during baking and prevent leakage of melted cheese. Finish and bake: Transfer the prepared pastries to the lined baking sheet. Brush the tops with the remaining egg wash and sprinkle everything bagel seasoning if desired. Bake at 430°F (220°C) for 18 to 22 minutes until the pastries are deeply golden, puffed, and the cheese is melted and bubbling. Let cool briefly before serving.

Storage Tips

Store cooled pastries in an airtight container in the refrigerator for up to 3 days. To freeze, place unbaked parcels on a tray until firm, then transfer to a freezer-safe bag for up to 3 months; bake from frozen, adding 4 to 6 minutes to the baking time and checking for golden color. For best reheating, warm at 350°F (175°C) on a wire rack set over a baking sheet for 8 to 10 minutes until crisp and heated through. Avoid microwaving if you want to preserve flakiness.

Ingredient Substitutions

If Gruyère is not available, use aged cheddar, Swiss, or Emmental for similar melt and flavor profiles; for a sharper bite, try a mature cheddar. Swap ham for roasted turkey or thinly sliced prosciutto for a saltier finish. If you prefer a softer crust, use fewer layers of puff pastry or bake a touch less; for vegetarian options, replace ham with grilled vegetables or caramelized onions and mushrooms combined with robust cheese.

Serving Suggestions

Serve warm with a crisp green salad dressed with lemon vinaigrette for a light meal, or present as finger food with mustard and pickles on the side. For brunch, pair with scrambled eggs and a fruit compote. Garnish each plate with a sprig of fresh thyme or chopped chives to add a fresh herbal note and color contrast against the golden pastry.

Cultural Background

This preparation is a modern, handheld take on classic European tea pastries and savory filled puffs. Puff pastry itself traces back to French pastry technique, and the combination of ham and melting cheeses has long been a staple in bistros and bakeries across Europe. The simplicity of combining deli ingredients with frozen pastry makes it a natural at-home adaptation of those bakery flavors.

Seasonal Adaptations

In winter, add a smear of whole-grain mustard and swap ham for roasted root vegetables and a creamy cheese. In summer, use thin-sliced heirloom tomatoes, basil leaves, and fresh mozzarella for a lighter, fresher filling. For holiday entertaining, add a touch of fig jam with prosciutto and blue cheese for a festive sweet-salty contrast.

Meal Prep Tips

Assemble uncooked parcels and store them on a tray covered with plastic wrap in the refrigerator for up to 24 hours; bake when ready. For busy weeks, freeze unbaked pastries on a sheet tray, then bag and label them; they bake well from frozen and make a quick, impressive lunch or snack. Use portion-sized containers to store baked parcels for single-serve reheating.

These ham and cheese puff pastries are simple, comforting, and versatile. Whether you’re feeding a crowd or packing a special lunch, they deliver reliable flavor and texture with very little fuss. Try them once and you’ll find yourself keeping puff pastry in the freezer for spontaneous baking sessions.