This ham and Swiss puff pastry is shaped into a beautiful star and makes a delicious, crowd-pleasing appetizer. Layers of melty cheese and crispy ham are tucked into buttery, flaky pastry and baked until golden and puffed. It’s irresistible.
Your new weekend snack has arrived.
This recipe uses just five simple ingredients. That means it’s fast to assemble and easy enough to become a repeat weekend favorite.
Flaky pastry layered with torn ham and freshly grated Swiss (or Gruyère) bakes up crisp and golden while the cheese melts and the ham edges caramelize. A sprinkle of toasted sesame seeds adds crunch and a nutty note — crisp outside, soft and cheesy inside.
I have a bit of an obsession with the ham and Swiss croissant from coffee shops — it’s not haute cuisine, but warm and flaky with melted cheese it’s incredibly satisfying. This puff pastry star captures those same textures: buttery, crisp layers, warm cheese and browned ham. It’s comforting and filling, and the kids love it too.
The combination of ham and Swiss is a classic for a reason. Even if you’re not normally a deli-meat fan, crisped-up edges transform it into something you’ll crave. The puff pastry practically melts in your mouth while the cheese stretches and the ham adds savory bites.
If you enjoyed the spinach artichoke puff pastry twists, you’ll love this as well. The star twist looks fancier than it is — easy to make, stunning to serve and perfect for holidays or a casual weekend brunch.
This version works wonderfully as an appetizer for a party or as a centerpiece for holiday brunch or Christmas morning. It can be prepped ahead: assemble it, refrigerate on a baking sheet, then brush with egg wash and bake when you’re ready.
This is how it comes together
Use two puff pastry sheets that come in large rectangles. Cut the center out of each sheet using a circular object roughly the same size as the pastry so you leave a wide edge — you want the circle as large as possible. Place the two circles on a parchment-lined baking sheet.
Layer torn pieces of deli ham and a generous amount of freshly grated Swiss or Gruyère on one circle, leaving a ½-inch border. Brush that border with egg wash, then top with the second pastry circle and press the edges to seal.
Press a biscuit cutter or the rim of a glass into the center but don’t cut through. Use a sharp knife to cut strips from that center out to the edge, about 1 inch apart. Gently twist each strip two to three times — it’s fine if cheese spills or ham rips; that browned, crisped filling is delicious.
You can assemble ahead and refrigerate on the sheet. Before baking, brush the top with egg wash and sprinkle with sesame seeds. Bake for about 20–25 minutes at 425°F (220°C) until the pastry is golden, puffed and shiny. Serve hot, and if you like, finish with a grating of Parmesan and a scattering of fresh herbs.
Golden, buttery pastry filled with ham and gooey cheese — a simple recipe that looks impressive on the table. Add it to your holiday or brunch rotation.
Ham and Swiss Puff Pastry Twists
Ham and Swiss Puff Pastry Twists
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Ingredients
- 2 sheets frozen puff pastry, thawed
- 4 slices deli ham, torn into pieces
- ¾ cup freshly grated swiss or gruyere cheese
- 1 egg + 1 teaspoon water, lightly beaten, for egg wash
- sesame seeds, for topping
- parmesan, for topping (optional)
- fresh herbs, for garnish (optional)
Instructions
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Cut matching circles from the centers of both puff pastry sheets using a plate or round cutter so the circle reaches close to the edges. Place the circles on the prepared sheet.
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Layer the torn ham and grated cheese on one circle, leaving a ½-inch border. Brush that border with egg wash. Top with the second pastry circle and press the edges to seal.
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Press a biscuit cutter or the rim of a glass into the center but don’t cut through. Cut strips from the center to the edge about 1 inch apart. Twist each strip two to three times; some filling may spill out, which will crisp up nicely.
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Brush the assembled pastry with the egg wash and sprinkle sesame seeds on top.
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Bake on the center rack for 20–25 minutes, until the pastry is golden and puffed. Serve immediately, topped with grated Parmesan and fresh herbs if desired.
Did you make this recipe?
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I appreciate you so much!
Could eat it every day.