Ham and Cheese Puff Pastry Stacks with Poppy Seed Crust
By Liam Carter
Prep
20 min
Cook
20 min
Total
40 min
Servings
6
Level
Medium
Buy thawed frozen puff pastry. Choose puff pastry sheets that don't fall apart. Add a layer of deli ham and melted Swiss cheese sprinkled with black poppy seeds and parsley to puff pastry sheets. The baked topping features a shiny crust with a speckled and crunchy texture. You can see the black poppy seeds on the baked pastry.
I use a pizza cutter to cut the pastry into 18 uniform squares and pick 6 uniform pastry squares for the topping squares. I place all 18 pastry squares in a single layer on a baking sheet lined with parchment paper and bake the pastry. The initial baking helps cook the middle pastry layers. I add toppings to the topping squares when they are light golden and slightly puffed.
Folding slices of ham into puff pastry pockets lets the melted cheese seep out during the final baking step. This cuts the puff pastry ham pockets into smaller portions. After baking, I let the puff pastry ham pockets rest on a rack for 5 minutes before serving with jalapeno slaw on the side while still warm.
To feed more people at lunch, I prepare crunchy feta pastries with pepper sauce in a ramekin. Blueberry brie and jalapeno poppers offer a sweet and savory option compared with feta pastries. Finger foods like these can be served without plates to avoid crumbs from feta pastries.
What makes this special
- Real-butter puff pastry rises into tall layers during baking. One package, weighing 17.3 ounces, is enough to make six pastries.
- Thin slices of deli ham curl and leave gaps in layers of pastry when cooked.
- Swiss cheese melts and crisps the edges but doesn't overpower the ham and poppy seed toppings.
- Black poppy seeds stay on the glazed product after baking and add dark specks to the golden exterior.
- The first bake lets the dough squares rise before being topped with filling.
- Three pastry rounds are baked together for each stack. This adds some height to the finished item when served.
Ingredients
- •17.3 oz frozen puff pastry (490 g, thawed but chilled)
- •8 oz deli ham (225 g, thinly sliced pink ham)
- •6 oz Swiss cheese slices (170 g)
- •1 large egg (50 g, for egg wash)
- •1 tbsp water (15 ml)
- •1 tsp black poppy seeds (3 g)
- •½ tsp dried parsley flakes (0.5 g)
- •1 tbsp all-purpose flour (15 g, for dusting)
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Dust the work surface with 1 tbsp (15 g) of flour.
- 3
Unroll the thawed puff pastry and cut each sheet into 9 equal squares, making 18 squares total.
- 4
Whisk the egg with 1 tbsp (15 ml) of water in a small bowl until no streaks remain.
- 5
Set aside 6 pastry squares for the topper pieces.
- 6
Brush the 6 topper squares with the egg wash.
- 7
Sprinkle the wet topper squares evenly with 1 tsp (3 g) black poppy seeds and 1/2 tsp (0.5 g) dried parsley flakes.
- 8
Arrange all 18 pastry squares on a parchment-lined large rimmed baking sheet.
- 9
Bake for 10-12 minutes, until the squares have risen and the toppers are light golden brown.
- 10
Remove the baking sheet from the oven.
- 11
Build 6 stacks by layering a plain pastry square with folded ham and Swiss cheese, then a second plain square with more ham and cheese, and finish with a glazed topper square.
- 12
Return the assembled stacks to the oven and bake for 3-5 minutes, until the cheese is melted and bubbling at the edges.
FAQ
Nutrition (per serving)
Calories
412
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