Ingredients for Christmas Eve Cinnamon Crisps
Minimalist Base
- 2 sheets all‑butter puff pastry, thawed but still cold
- 8–10 thin slices ham (classic, smoked, or honey)
- 1 1/2 cups shredded cheese (gruyère, smoked cheddar, or mozzarella)
Using two sheets of puff pastry stacked with a savory filling is a common technique for tree‑shaped holiday appetizers; it keeps the recipe quick while delivering a flaky, bakery‑style finish.
Flavor Enhancers
- 1 tablespoon Dijon mustard (optional but adds tang)
- 1 teaspoon finely chopped fresh thyme or rosemary
Dijon and herbs echo the flavor profile in many ham‑and‑cheese puff pastry Christmas trees, adding depth without complicating the recipe.
Finishing Touch
- 1 large egg (for egg wash)
- 1 tablespoon unsalted butter, melted
- Pinch of flake sea salt
Optional Modern Garnishes
- Micro herbs
- Smoked paprika
- Finely grated parmesan
- Thin rosemary sprigs
Garnishing with herbs, cheese, and a little smoked paprika mirrors the “elevated” holiday boards and Christmas tree appetizers trending on social media.
Step‑by‑step: how to make puff pastry Christmas trees
Step 1: Prep your pastry and pan
Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper. Similar ham and cheese puff pastry trees bake around this temperature for crisp layers without burning. Lay one sheet of puff pastry on the tray, smoothing out any creases with your fingertips or a rolling pin.
Step 2: Layer the filling
If using Dijon, brush a very thin layer over the pastry, leaving a small border at the edges. Evenly shingle the ham slices over the surface, then sprinkle the shredded cheese all the way to the edges so every twist has filling, just like other tear‑and‑share puff pastry Christmas tree recipes. Scatter the chopped thyme or rosemary over the cheese.
Place the second puff pastry sheet on top, aligning the edges. Press gently around the perimeter and across the surface to help the layers stick without flattening the pastry too much.
Step 3: Cut and shape the Christmas trees
Using a sharp knife or pizza cutter, cut tall triangles to form trees. For each triangle, cut horizontal strips on both sides from the outer edges toward the center “trunk,” stopping before you cut through the middle. This technique—used in many puff pastry Christmas tree appetizers—creates branches you can twist.
Twist each strip away from the center to form spiral branches, leaving the trunk intact at the center. Arrange the trees with a little space between them on the parchment‑lined tray so the puff pastry can expand.
Step 4: Egg wash, bake, and butter
Beat the egg with a splash of water to make an egg wash. Brush it lightly over the surface of each tree; this gives the pastries their glossy, golden finish seen in most ham‑and‑cheese Christmas tree recipes. Sprinkle with a pinch of flake sea salt and, if you like, a few extra chopped herbs.
Bake for 18–22 minutes, or until the puff pastry is deeply golden, crisp, and puffed. Similar recipes bake for about 20–25 minutes depending on oven and pastry thickness. As soon as the trees come out of the oven, brush them with melted butter for extra sheen and flavor.
Step 5: Garnish and serve
Transfer the warm trees to a marble or ceramic serving platter. For a modern, restaurant‑style finish, add micro herbs, a whisper of smoked paprika, a shower of finely grated parmesan, or a few tiny rosemary sprigs as garnish. These small touches echo upscale holiday appetizer trends while keeping the trees totally approachable.
Serve warm or at room temperature as a shareable, pull‑apart appetizer on Christmas Eve, New Year’s Eve, or any holiday party.
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