Ham and cheese puff pastry nibbles have been my party’s easy appetizers for so many years.
Always a perfect hit with everyone. There is not an occasion that I do not make them.
And with Christmas and New Years’ Eve at our doorsteps, this recipe is the perfect party food.
I love little finger food that does not require a fork, spoon, or knife to enjoy it. Not being that ambidextrous, sooner or later, something will fly off my plate or a drink will spell.
I am that friend who cannot talk, walk, eat and drink simultaneously.
These cute pastry nibbles are the perfect candidate for the job. May they sit pretty on a small plate or in the palm of your hand. I guarantee you will not have a mess, everyone.
In this Article
- What is Puff Pastry, and how do you use it?
- How to store Puff Pastry
- Here are a few helpful tips for the ingredients needed
- Equipment needed
- Baking tips and step by step to make this fantastic Holiday party snack
- Now on to assembling the puff pastry:
- Can you make this ahead of time?
- Frequently Asked Questions
- Variations and substitutions
- If you enjoyed this Ham and Cheese Puff Pastry Nibbles, look at some of my other recipes:
- Shop This Post
- Ham and Cheese Puff Pastry Nibbles
What is Puff Pastry, and how do you use it?
Puff pastry is a light and flaky pastry made by alternating layers of butter and dough. The only ingredients used are butter, salt, water, and flour. No leavening agents are required.
Puff pastry is light, golden, and crisp but not usually sweetened.
Preparing it at home is a lengthy and complicated process.
It involves wrapping a cold block of butter in the dough, rolling it out, folding it over, and repeating this folding and rolling process until you are left with hundreds of layers of pastry.
Not to mention that the dough needs to be chilled between each turn of rolling and folding.
So thankful that we can find the puff pastry already made at our supermarkets.
The magic happens when you place the puff pastry in the hot oven. The liquid in both the butter and the dough evaporated, which allowed the layers to puff.
The butter melts and gives it that golden color and crispy texture.
How to store Puff Pastry
Store-bought puff pastry is recommended to keep in the freezer until ready to be used. Follow the packaging thawing instructions on the box.
Be sure to wrap any unused portion of pastry tightly in plastic wrap.
Here are a few helpful tips for the ingredients needed
You can find the printable recipe with all the correct ingredient amounts at the bottom of this post.
Puff pastry sheet: Thawded according to packaging directions
Cooked ham: easier to bake as it will not dry out. Medium thick slices.
Philadelphia cheese: let it be at room temperature and mix it up before working with it. Much easier to spread.
Egg: brush over the puff pastry to give it that golden look once out of the oven.
I only recommend what I use and love. To achieve this recipe, I used the following:
Baking tips and step by step to make this fantastic Holiday party snack
Have all the ingredients at room temperature before assembling the ham puff pastry.
- Preheat the oven and line your cookie sheet with Silpat of parchment paper to prevent any sticking to your sheet.
- On a flowered surface, roll out the puff pastry. It has to double in size and be evenly thin.
- cut the puff pastry into strips between 3/12 to 4-inch strips wide.
- Slice the ham into 3 even lengthwise strips.
Now on to assembling the puff pastry:
- Spread with the help of a spatula the soft cream cheese on the puff pastry, leaving 1/4 inch space on the outer edge, and add the cooked ham over the cream cheese.
- Gently start rolling the puff pastry, ensuring that the ham stays tucked in, and roll until you reach 1/4 of the puff pastry.
- With your fingers or brush with water and seal gently by pressing down the edges.
- Roll the sealed edge under and, with a sharp chef’s knife, cut into one to one-and-a-half-inch pieces. Place each piece on a baking sheet leaving some room between nibbles.
- With the help of a pastry brush, brush the beaten egg over the nibbles and put them in the oven.
- Bake until the top is nicely golden and they have puffed up.
- Remove from the oven and let them rest before enjoying them.
Can you make this ahead of time?
One of my favorite parts of this appetizer is that you can make it the day before, bring it back to room temperature, and put it back in the hot oven for a couple of minutes to give it that crunch again.
I store mine in an air-tight glass container for a couple of days in the refrigerator.
Frequently Asked Questions
Storing and reheating instructions
The baked ham and cheese puff pastry can be stored in an airtight container for up to three days.
Place parchment paper on a cookie sheet and place in a hot oven, 350F, for 3 to 4 minutes. As every oven is different, please mind a keen eye on them so as not to burn.
Other uses for puff pastry
Used for tarts, pies, and mille-feuilles.
Variations and substitutions
Instead of ham, you can use:
- Chopped olives,
- Sun-dried tomatoes
If you enjoyed this Ham and Cheese Puff Pastry Nibbles, look at some of my other recipes:
Shop This Post
Ham and Cheese Puff Pastry Nibbles
- 2 puff pastry sheet, thawed
- 6 slices cooked ham
- 1 cup Philadelphia cream cheese
- 1 egg, beaten
- Preheat the oven to 375°.
- Line a baking sheet with parchment paper or a Silpat sheet.
- Roll out the puff pastry until is doubled in size and thin. Cut in 3 ½ -4-inch strips.
- Slice each ham slice into 3 lengthwise strips.
- Leaving ¼ inch space on the outer edges of the puff pastry, spread it with the help of a small spatula, the cream cheese. Add on top of it the cooked ham.
- Gently roll over one side of the puff pastry sheet, tucking in the ham, and give it a second turn until you meet the end of the cheese mixture and have the ¼ inch exposed. You should have the ham-cheese mixture rolled in. Wet the ¼ inch puff pastry with water and seal by gently pressing down.
- Cut into 1 to 1 ½ inch diagonal pieces. Place on a baking sheet 1 inch away from each other.
- Brush all over the pastry with the beaten egg and place in the warm oven.
- Bake for 15 minutes or until the top is nicely golden. Remove from oven and let rest for a couple of minutes and serve.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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