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Crispy Ham & Cheese Puff Pastry Stacks

Golden, flaky puff pastry stacks layered with savory ham, melted Gruyère, and Dijon mustard — a quick and impressive savory bake ready in under 40 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 5 stacks
Course: Appetizer, Brunch, Snack
Cuisine: European, French
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Pastry Stacks
  • 2 sheets store-bought puff pastry thawed
  • 200 g thinly sliced ham Black Forest, honey ham, or prosciutto
  • 1.5 cups shredded Gruyère cheese or Swiss, mozzarella, or a blend
  • 2 tbsp Dijon mustard
  • 1 egg beaten, for egg wash
  • 0.5 tsp garlic powder
  • 0.5 tsp dried thyme or fresh, finely chopped
  • freshly ground black pepper to taste
Garnish
  • fresh chives or parsley chopped
  • flaky sea salt for finishing

Equipment

  • Baking sheet
  • Parchment paper
  • Sharp knife or pastry cutter
  • Pastry brush
  • Fork

Method
 

  1. Preheat oven to 200°C (400°F). Line two large baking sheets with parchment paper.
  2. On a lightly floured surface, cut each puff pastry sheet into equal rectangles approximately 8–10 cm wide, yielding 4–5 complete stacks.
  3. Using a fork, lightly dock (prick) half the rectangles to use as bases, preventing excessive puffing.
  4. Spread a thin layer of Dijon mustard over each docked base rectangle, leaving a 1 cm border around the edges.
  5. Layer 2–3 slices of ham onto each mustard-coated base within the border. Top generously with shredded Gruyère. Season with garlic powder, thyme, and black pepper.
  6. Place remaining un-docked rectangles on top of each filled base. Press edges to seal and crimp firmly with a fork.
  7. Brush the tops generously with beaten egg wash. Sprinkle a pinch of flaky sea salt over each stack. Score the tops lightly with a sharp knife in a decorative pattern.
  8. Bake for 18–22 minutes until deeply golden, puffed, and crisp. Rest 3–5 minutes, garnish with fresh chives or parsley, and serve immediately.

Notes

Keep assembled pastry cold before baking for best puff. Freshly shredded cheese melts far more smoothly than pre-shredded. Assembled unbaked stacks can be frozen and baked from frozen at 200°C for 25–28 minutes. Reheat baked stacks in a 180°C oven for 8–10 minutes — avoid microwave.