This recipe is all about easy holiday cheer: buttery puff pastry layered with thinly sliced deli ham and melting cheese, folded onto small wooden skewers into playful tree shapes and baked until puffed and golden. I first made these on a busy December evening when I wanted something festive that would travel well to a potluck. The first tray came out so well that neighbors asked for the recipe before the second tray even cooled. The balance of flaky pastry, savory ham, and gooey cheese is simple but satisfying, and the little twist-and-fold creates a dramatic presentation that always makes people smile.

What makes these sticks stand out is how little effort they require for maximum presentation impact. They are an excellent last-minute appetizer because they rely on store-bought puff pastry and deli slices, but the technique of layering, cutting into strips, and accordion-folding gives a homemade wow factor. They work equally well warm from the oven or at room temperature for grazing plates, which makes them a reliable option for holiday parties, school gatherings, or casual family nights when you want something special but quick.

Ingredients

• Puff pastry: 2 sheets, thawed (store-bought frozen puff pastry works best for convenience; look for brand names like Pepperidge Farm or Jus-Rol if available). Each sheet is typically 9 by 12 inches once rolled out; thaw in the refrigerator overnight or on the counter for 30 to 40 minutes until pliable but still cool.
• Deli ham: 12 thin slices (about 6 ounces); choose a well-flavored sliced ham such as honey-baked or black forest, and ask the deli to slice thin if buying in person. Thin slices fold easily and meld with the pastry when baked.
• Cheese: 12 slices (cheddar, gouda, Swiss, or mozzarella — choose a cheese that melts well; cheddar adds a sharp bite while Swiss provides nuttiness).
• Wooden skewers: 24 pieces, about 6 inches long; these act as the tree trunk and handle for folding the strips. Soak bamboo skewers for a few minutes only if you plan on grilling, but for baking they do not need soaking.
• Garlic butter glaze (optional): 4 tablespoons melted butter, 2 teaspoons minced garlic, 2 tablespoons chopped fresh parsley, plus a pinch of salt. For a festive finish, add sesame or poppy seeds to sprinkle over the glaze.
• Finishing salt (optional): A light sprinkle of flaky sea salt after baking enhances the savory notes; use sparingly so the pastry doesn’t become overly salty.

Instructions

Preheat and prepare: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a large baking sheet with parchment paper to prevent sticking and to help the bottoms brown evenly. Arrange skewers nearby and have a small bowl for the glaze ready. If your pastry is slightly warm, pop it into the fridge for 10 minutes to firm up for cleaner cuts. Assemble the layers: On a lightly floured surface or on the parchment itself, unroll one sheet of puff pastry. Lay cheese slices to cover the sheet without significant overlap, then place the ham slices on top. Unroll the second sheet and place it over the ham and cheese stack, pressing lightly around the edges to seal the layers together. The sealed edges help trap steam for a flaky lift. Cut into strips: Using a sharp knife or pizza cutter, slice the layered pastry into approximately 1-inch-wide strips. Aim for uniform width so the trees bake evenly. If your pastry measure is slightly off, small variations are fine; the visual effect matters more than exact dimensions. Fold onto skewers: Slide a wooden skewer along one long edge of a strip and fold the strip back and forth around the skewer, alternating directions like an accordion to form a tree silhouette. Leave about 1 to 1.5 inches of the skewer exposed at the bottom to act as a handle. Repeat for all strips, spacing folded pieces on the prepared baking sheet about 1 inch apart to allow for puffing. Brush with glaze: Whisk together the melted butter, minced garlic, and chopped parsley. Brush a light coating over each folded tree, taking care not to weigh down the pastry. Sprinkle sesame or poppy seeds now if using. The butter promotes golden color and carries the garlic flavor into the layers. Bake until golden: Place the baking sheet on the center rack and bake for 20 to 25 minutes, rotating halfway through if your oven browns unevenly. Look for a deeply golden color on the ridges and an evenly puffed appearance. Baking time varies slightly by oven and puff pastry brand; visual cues are more reliable than clock time. Cool and finish: Remove from the oven and allow the trees to cool for 5 minutes before transferring to a wire rack or serving platter. If desired, finish with a light sprinkle of flaky sea salt. Serve warm for melting cheese or at room temperature for easy grazing.

Storage Tips

Once cooled, store leftover trees in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350 degrees Fahrenheit for 6 to 8 minutes to restore crispness; avoid microwaving as it will make the pastry soggy. For longer storage, remove the skewers and freeze the folded pastry pieces flat between sheets of parchment in a single layer for up to 1 month. To reheat from frozen, bake at 375 degrees Fahrenheit for 12 to 15 minutes, checking frequently to prevent over-browning.

Ingredient Substitutions

If you want to vary flavors, swap ham for thinly sliced prosciutto for a saltier, more delicate finish, or use smoked turkey slices for a milder profile. Replace cheddar with Gruyere or fontina for more melting and nutty depth. For a vegetarian option, omit ham and add a thin layer of pesto or caramelized onions beneath the cheese; use a firm melting cheese such as fontina to keep structure. Ratios: one set of substitutions replaces ingredients 1:1 by slice count. Expect slightly different mouthfeel when cheeses vary in moisture content.

Serving Suggestions

Arrange the trees on a large wooden board with small bowls of mustard, grainy mustard, or fig jam for dipping. Pair with a crisp green salad to cut through the richness, or offer alongside roasted vegetable platters for a holiday buffet. Garnish with small sprigs of parsley or edible rosemary tips to mimic tree branches. These are excellent as finger food for cocktail hours and also pair well with sparkling wine or a bright white wine like Sauvignon Blanc.

Cultural Background

Layered pastry and savory fillings are a staple in many European traditions where butter-rich doughs dominate festive cuisine. Puff pastry itself was perfected in France and has become a universal shortcut for elegant appetizers. Shaping foods into holiday motifs has roots in communal celebrations where visual symbolism — like trees at winter festivals — brings an extra layer of meaning. These trees are a playful, modern take on classic savory pastries adapted for North American holiday parties.

Seasonal Adaptations

In summer, swap the ham for thinly sliced smoked salmon and use dill instead of parsley, and top with a lemon-dill crème fraîche after baking. For autumn gatherings, add a thin spread of fig jam beneath a sharp cheddar slice and sprinkle toasted pumpkin seeds for texture. For New Year’s brunch, insert small cooked egg salad twists between layers for a brunch-friendly savory pastry. The technique remains the same; flavors shift with seasonal produce and pantry finds.

Meal Prep Tips

To streamline party day, assemble the trees on parchment-lined trays, cover loosely with plastic wrap, and refrigerate up to 6 hours before baking. Prepare the garlic butter in advance and keep chilled; brush just before baking for the most vibrant flavor. Use a ruler or template to mark even strip widths for uniform trees. If preparing multiple batches, rotate trays in the oven to promote even color and bake the second tray as the first rests so all are warm for serving.

These little trees are a reliable way to bring warmth and nostalgia to any gathering. They are forgiving, adaptable, and always a conversation starter. Try them once and you will find a dozen new ways to tweak the fillings and glazes for every season.