Ham and Cheese Puff Pastry

Nothing lifts a brunch table or cozy gathering quite like these Ham and Cheese Puff Pastries. The flaky pastry hides a creamy filling that bursts with savory ham and Swiss cheese and just enough spinach to feel a bit virtuous. Every time I make these, I am left with only crumbs and requests for the recipe.

Once during a lazy holiday weekend, I whipped up a batch for my sleepy family. Now they show up in my kitchen any time they see puff pastry in the freezer, hoping for these cheesy pockets.

Ingredients

• Frozen puff pastry sheets: look for butter based versions for the best flaky texture
• Unsalted butter: forms the velvety base of your sauce without adding extra salt
• All purpose flour: helps thicken the sauce for a scoopable filling
• Kosher salt: highlights flavor and ensures a pleasant seasoning
• Whole milk: brings richness and makes the sauce silky smooth. Room temperature milk blends more evenly
• Freshly ground pepper: adds just enough bite to balance the mild cheese
• Cooked ham: diced small for the perfect bite. Use quality ham if you can or a thick slice from your deli
• Fresh spinach: a quick wilt for color and freshness
• Swiss cheese: grated for even melt and that hint of nutty sharpness. Block cheese melts better than pre-shredded
• Large egg white: for brushing pastry and helping achieve a beautiful golden sheen

Instructions

Prep the Oven and Pastry:

Preheat your oven to four hundred degrees. Line a large baking sheet with parchment paper and set aside. Cut the thawed puff pastry sheets into five inch squares and place them in the refrigerator to keep cold. Chilled pastry puffs better.

Make the Creamy Filling:

Melt unsalted butter in a saucepan over medium heat. Whisk in flour and salt and cook for just one minute stirring often. This removes any raw flour flavor. Gradually pour in the room temperature milk whisking constantly to avoid lumps. Cook until the mixture becomes smooth and starts bubbling. Lower your heat and let the sauce gently simmer while stirring now and then. It will begin to thicken after a couple of minutes.

Add Vegetables and Ham:

Drop in the fresh spinach. Let it wilt for about one minute. Stir in the diced ham and one cup of Swiss cheese. Keep stirring until everything is well combined. Remove from the heat so the cheese does not get stringy.

Assemble the Pastries:

Place the pastry squares evenly on your lined baking sheet. Spoon a generous amount of ham and cheese mixture onto the center of each square. Sprinkle a little extra grated cheese over the top for extra melt.

Shape and Brush:

Fold the corners of each pastry up toward the center so you create a smaller square sitting on top of the filling. Press gently so it holds. Brush the tops and sides with a beaten egg white. Make sure you cover all the exposed pastry for that stunning golden color.

Bake:

Bake in the preheated oven for eighteen to twenty minutes or until your pastries are puffed up and deeply golden. Let them cool for a minute or two before serving, as the filling will be very hot.

There is something magical about Swiss cheese melting into the creamy sauce and wrapping each cube of smoky ham. My kids like to help fold the corners of the pastry and sneak extra cheese into the filling making these not just a recipe but a little kitchen tradition.

Storage Tips

Store cooled pastries in an airtight container in the refrigerator for up to three days. Reheat in the oven at three hundred fifty degrees so the pastry crisps up again. I do not recommend microwaving which can make the pastry soggy. Unbaked filled pastries freeze well just thaw slightly before baking straight from the freezer.

Ingredient Substitutions

Turkey can replace ham and cheddar or Gruyere can stand in for Swiss cheese. Frozen spinach works if you thaw and squeeze it dry. Any mild melting cheese will do in a pinch but Swiss really delivers the classic taste.

Serving Suggestions

Serve these puff pastries warm on their own as a filling snack or brunch item. Pair with a peppery arugula salad for a light lunch or slice into small triangles to serve as elegant appetizers at your next gathering.

Cultural and Seasonal Notes

Ham and cheese pastry is a beloved staple in French bakeries and has inspired home bakers everywhere. In spring I love to swap in asparagus or fresh herbs for some of the spinach for a fresh take. In the fall try replacing spinach with sautéed mushrooms for an earthy twist.

Enjoy these golden crispy puffs as a brunch table star or easy freezer friendly snack. They are sure to disappear fast!

Recipe Q&A

→ Can I use another type of cheese?

Yes, Gruyere, cheddar, or mozzarella work well for a different flavor profile and melt beautifully with ham.

→ Is it necessary to use fresh spinach?

Fresh spinach is ideal, but thawed and drained frozen spinach can be substituted if needed.

→ How do I prevent the puff pastry from getting soggy?

Allow the filling to cool slightly before assembling so the pastry stays crisp during baking.

→ Can I make these ahead of time?

You can assemble and refrigerate the pastries a few hours ahead, then bake fresh when ready to serve.

→ What can I serve with this dish?

These pair well with a light salad, soup, or fresh fruit for a balanced meal.