Ham And Cheese Puff Pastry Pockets Or Stacks

by
Crispy, flaky puff pastry wrapped around savory ham and melted cheese is an absolute classic. Whether you make them as enclosed pockets (turnovers) or stacked layers, they come together quickly and feel like something straight from a bakery.

Here is how to make buttery, golden Ham and Cheese Puff Pastry Pockets:

Ingredients

  • 1 sheet puff pastry (thawed according to package instructions)
  • 6 to 8 oz good quality deli ham (sliced thin or folded)
  • 1 to 1.5 cups shredded cheese (Swiss, Gruyère, sharp cheddar, or provolone)
  • 1 tbsp Dijon mustard (optional, but adds great flavor)
  • 1 large egg (beaten, for an egg wash)
  • Optional toppings: Everything bagel seasoning, sesame seeds, or a pinch of flaky sea salt

Step-by-Step Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Roll Out the Pastry: Gently unfold your thawed puff pastry sheet on a lightly floured surface. Roll it out just enough to smooth out any creases. Cut the sheet evenly into 4 large squares (or 6 smaller rectangles if you prefer bite-sized portions).
  3. Assemble the Pockets:
    • If using Dijon mustard, spread a thin layer over one half of each pastry square, leaving a small border around the edges.
    • Layer the sliced ham and a generous handful of shredded cheese onto the center of each square.
  4. Fold and Seal: Fold the pastry over the filling to create triangles or rectangles. Press the edges firmly with the tines of a fork to seal them completely so the cheese doesn’t leak out while baking.
  5. Egg Wash and Season: Transfer the pockets to your prepared baking sheet. Brush the tops lightly with the beaten egg (this gives them that gorgeous golden shine) and sprinkle with your choice of seasoning or flaky sea salt. Cut a tiny slit on top of each pocket to let steam escape.
  6. Bake: Bake for 15 to 20 minutes, or until the pastry has puffed up dramatically, turned deep golden-brown, and the cheese is completely melted and bubbly inside.
  7. Cool and Serve: Let them rest for 5 minutes before serving so the melted cheese can set slightly.

Alternative: Ham and Cheese “Stacks”

If you prefer a quicker, open-faced or layered version without folding:
  • Cut the puff pastry sheet into 6 or 8 equal rectangles.
  • Place half of them flat on the baking sheet, top each with ham and cheese, and place the remaining pastry rectangles directly on top like a mini sandwich.
  • Press the edges lightly, brush with egg wash, and bake until golden and flaky.

Leave a Comment