These ham and cheese puffs are made with frozen flaky puff pastry, a creamy Swiss cheese sauce, and savory ham. They’re perfect for as an appetizer, for brunch, lunch or a light dinner. Easy to make!
I love recipes where I can use leftover ham. This is one that does that, and my other favorite is this ham and cheese casserole. If you don't have leftover ham, use deli ham!
Table of contents
Why I love this recipe
Flaky, Buttery Pastry – The puff pastry bakes up golden and crispy, making every bite irresistible. If you haven't tried using frozen store-bought puff pastry, go buy some now! Everything you make with it looks and tastes fancy.
Creamy, Cheesy Ham Filling – The Swiss cheese melts into a rich, creamy sauce that pairs perfectly with the ham.
Great Use for Leftover Ham - I usually make a spiral ham during Christmas and at Easter. There is lots of leftover ham. I use/freeze some as slices for breakfast, and chop and freeze some for recipes like this easy ham and cheese casserole or this easy savory puff pastry recipe we are making here.
Easy to Make – With just a few simple ingredients and minimal prep, this recipe is beginner-friendly. The hardest part is remembering to let the pastry thaw overnight in the refrigerator.
Ingredients
We use simple ingredients including leftover ham or ask for thick sliced ham from the deli. I'm always happy how puff pastry recipes turn out!
- 2 sheets puff pastry, thawed - Pillsbury frozen puff pastry
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk - I've made it with 2% and it works great
- 2 cups cooked ham, diced (from leftover ham or ask the deli to slice you thick slices and dice)
- 2 cups fresh baby spinach, chopped - or regular spinach but give it a rough chop
- 1 ½ cups Swiss cheese, shredded - I just use the packaged shredded cheese!
- 1 egg white, lightly beaten
Instructions
Step 1
Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
Cut each puff pastry sheet into four equal squares (8 total).
Step 2
In a saucepan over medium heat, melt the butter. Stir in the flour and salt, whisking for about 1 minute. Slowly add the milk, stirring until thickened. Add the spinach and cook until wilted, then stir in the ham and Swiss cheese. Remove from heat.
Add the spinach and cheese and stir!
Step 3
Place the puff pastry squares on the prepared baking sheets. Spoon the ham and cheese mixture into the center of each. Fold up the corners slightly to form a square, leaving some filling exposed.
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Step 4
Brush the tops with egg white and bake for 18–20 minutes or until golden brown. Let cool slightly before serving. Enjoy warm!
Helpful Tips
Thaw the Puff Pastry Properly – Let the puff pastry thaw in the fridge overnight. You want to keep this cold until you are baking. If you forget to put it in the fridge, follow the directions on your specific brand to thaw quicker.
Don’t Overfill the Pastries – A small scoop of filling enough. Too much filling can cause the pastries to burst open while baking.
Seal the Pastry Gently – Fold the corners up and lightly press them to hold their shape. Don’t pinch them completely shut, or the filling won’t peek through. I pinch at the top and at the corners, leaving 4 slits.
If you don't seal the pastry well enough, or overfill, the pastry will come apart like mine did in the picture below. It's still really delicious but doesn't look as fancy!
Use an Egg Wash for a Golden Finish – Brushing the tops with egg white makes the pastry turn beautifully golden and crisp. If you don’t have an egg, a little milk works too.
Bake until Deeply Golden – The pastry should be a rich golden brown when done. If it's pale, bake for a few more minutes to ensure it's fully crisped. Watch closely the last few minutes.
FAQs
If not thawed correctly, or the puff pastry gets warm, it gets sticky and hard to handle. If this is happening to you, place it in the fridge for 15-20 minutes.
It's important to have your oven preheated to 400ºF. Don't open the door often or for a long time either. Puff pastry needs high heat to rise properly.
I make them earlier in the day but they will need to be stored in the fridge until they are baked.
Storage
Refrigerator Storage
- Place leftover ham and cheese puff pastries in an airtight container and refrigerate for up to 3 days.
- To Reheat: Warm them in a 350°F oven for 8–10 minutes to restore crispiness. Avoid microwaving, as it can make the pastry soft.
Freezing Baked Pastries:
- Let the pastries cool completely, then wrap individually in plastic wrap. I then place in an airtight container so they don't get crushed.
- Freeze for up to 2 months.
- To Reheat from Frozen: Bake at 350°F for 10–12 minutes until heated through and crispy.
Other Puff Pastry Recipes
Recipe Printable
Ham and Cheese Puffed Pastry
Ingredients
- 2 sheets puff pastry, thawed I use Pillsbury frozen puff pastry
- 2 Tablespoons salted butter Unsalted works also
- 2 Tablespoons all-purpose flour
- 1 Cup Whole Milk
- 2 Cups Cooked Ham Diced - either leftover or ask the deli to slice some thick slices.
- 2 Cups Spinach Either baby spinach or larger spinach with a rough chop.
- 1½ cups Swiss Cheese Shredded. I just use the shredded packaged kind.
- 1 large egg white beaten
Instructions
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Cut each sheet into four equal squares (8 total).
- Cut each puff pastry sheet into four equal squares (8 total).
- In a saucepan over medium heat, melt the butter. Stir in the flour and salt, whisking for about 1 minute. Slowly add the milk, stirring until thickened. Add the spinach and cook until wilted, then stir in the ham and Swiss cheese. Remove from heat.
- Place the puff pastry squares on the prepared baking sheet. Spoon the ham and cheese mixture into the center of each. Fold up the corners slightly to form a square, leaving some filling exposed. Make sure to pinch the four corners together at the top. I also pinch the bottom corners together.
- Brush the tops with egg white and bake for 18–20 minutes or until golden brown. Let cool slightly before serving. Enjoy warm!
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