Stacked Puff Pastry Trees (Print Version)
# Ingredients:
→ Puff Pastry
01 -
2 sheets thawed puff pastry
→ Fillings
02 -
6 to 8 thin slices deli ham
03 -
6 to 8 thin slices cheese (Gruyère, Swiss, mozzarella, or gouda)
→ Toppings
04 -
1 egg
05 -
15 ml water
06 -
Sesame seeds (optional)
07 -
Fresh parsley, finely chopped
→ Tools
08 -
Wooden skewers
# Instructions:
01 -
Preheat the oven to 190°C (375°F). Roll out the puff pastry slightly to ensure an even thickness.
02 -
Cut the pastry into graduated squares: large (8.9–10 cm), medium (7.6 cm), small (5.1 cm), and very small (2.5–3.8 cm), aiming for 4 to 5 squares per stack.
03 -
For the bottom 2 to 3 layers, build layers by placing: puff pastry square, ham slice, cheese slice, then another puff pastry square to create a melty base. Upper layers remain plain puff pastry squares.
04 -
Beat together the egg with 15 ml water, then lightly brush each square with this mixture. Sprinkle sesame seeds on top if desired.
05 -
Place the squares spaced apart on a lined baking tray. Bake for 15 to 18 minutes until puffed and golden brown. Do not assemble before baking.
06 -
Once slightly cooled, thread the baked squares onto wooden skewers starting with the largest at the bottom, layering upward to the smallest on top.
07 -
Finish by sprinkling finely chopped fresh parsley over the assembled stacks for a festive touch.
# Notes:
01 -
Ensure puff pastry is thawed but cold for easier handling and better puff.