Flaky Ham Cheese Pastries

These flaky ham cheese pastries bring together savory diced ham, melty Swiss cheese, and fresh spinach all wrapped in golden puff pastry. The creamy béchamel sauce filling makes each bite rich and satisfying, while the puff pastry provides a crisp, buttery exterior. Ideal for any meal from brunch to dinner, these pastries come together in just over half an hour, making them a perfect choice for busy days or last-minute entertaining.

I first made these for a spontaneous neighborhood potluck and they vanished so fast that I now keep the ingredients on hand for gatherings. Even my spinach-avoiding nephew became a fan thanks to the creamy, flavorful filling and crisp pastry.

Ingredients

• Frozen puff pastry: this is the base of flaky, buttery layers look for all butter varieties when possible for best flavor
• Unsalted butter: essential for the béchamel sauce base I always choose high quality for a richer taste
• All purpose flour: combines with butter to thicken the sauce smoothly unbleached flour is ideal
• Whole milk: creates a creamy texture for the filling room temperature milk helps prevent lumps
• Diced ham: adds savory protein fresh good quality ham from the deli counter works best rather than prepackaged
• Fresh spinach: adds bright color nutrients and a subtle earthy flavor baby spinach is perfect here
• Swiss cheese: melts beautifully with a nutty flavor Gruyère can be a great substitute if preferred
• Egg white: brushed on the pastry to produce a shiny golden finish during baking

Step-by-Step Instructions

Prepare The Oven And Pastry:

Preheat your oven to 400 degrees Fahrenheit making sure it reaches the full temperature before baking. Line a baking sheet with parchment paper for easy cleanup and nonstick baking. Cut your thawed puff pastry into uniform 5 inch squares. Return the pastry to the refrigerator as keeping it cold ensures the flakiest layers when baked.

Create The Béchamel Base:

In a saucepan over medium heat, melt the butter until it foams but does not brown. Sprinkle in the flour and salt while whisking constantly to form a smooth paste called a roux. Cook this mixture for exactly one minute to cook out the raw flour taste without letting it brown. Its texture should resemble wet sand and smell slightly nutty.

Add The Milk:

Slowly pour in the room temperature milk in a steady, thin stream while whisking vigorously to avoid lumps. Continue whisking as the mixture gently comes to a boil. The sauce will transform from thin to velvety smooth as it thickens.

Thicken The Sauce:

Reduce the heat to low and let the sauce simmer gently, stirring frequently with a wooden spoon. Be sure to reach corners of the pan to prevent scorching. The sauce is ready when it coats the back of a spoon and leaves a sharp line when you run your finger through it, usually after 3 to 5 minutes.

Incorporate The Spinach:

Add the fresh spinach to the hot sauce and fold in gently. The spinach should wilt quickly, shrinking from large green leaves into a pleasant, compact component of your filling while retaining brightness.

Add Ham And Cheese:

Stir in the diced ham and 1 cup of grated Swiss cheese immediately while the sauce is hot so the cheese melts fully. The filling should be thick enough to hold its shape for easy spooning.

Assemble The Pastries:

Remove the cold pastry squares from the refrigerator and arrange them spaced by about 2 inches on the baking sheet. Place a generous spoonful of filling in the center of each square, being careful not to overfill which could cause leakage.

Form The Pastry Shape:

Gently fold each corner of the square toward the center to form a smaller square with an open middle showing the filling. Press lightly where corners meet just to help them hold but don’t seal them completely as some expansion is desirable during baking.

Add Final Touches:

Brush all the exposed pastry surfaces carefully with beaten egg white to create a golden, shiny finish during baking. Sprinkle the remaining Swiss cheese over the filling in the center for extra flavor and an appealing look.

Bake To Golden Perfection:

Place the baking sheet on the middle rack of your preheated oven and bake for 18 to 20 minutes. The pastries should puff up dramatically and turn a deep golden brown with crisp edges and bubbling filling.

Save

One of my favorite things about making these is watching the corners puff up in the oven to form golden little peaks. My daughter calls them treasure chests because they open to reveal the creamy filling inside. We have a family tradition of making them every Christmas morning while unwrapping presents.

Storage Tips

Leftover pastries keep well in an airtight container in the refrigerator for up to three days. Reheat gently in a 350 degree Fahrenheit oven for about 7 to 10 minutes until crisp again. Avoid the microwave since it can make the pastry soggy. You can also freeze these pastries before or after baking. Freeze unbaked pastries on a tray until firm then transfer to a container and bake straight from frozen, adding a few minutes to the bake time.

Ingredient Substitutions

Try swapping the ham for crispy bacon or smoked salmon for a different savory profile. Cheese options can include sharp cheddar, feta, or blue cheese for varied flavors. Spinach can be replaced with sautéed mushrooms, caramelized onions, or roasted red peppers for more vegetable variety. For a sweet twist, omit savory elements and fill with sweetened cream cheese and fresh berries.

Serving Suggestions

These pastries pair beautifully with a fresh green salad dressed simply with lemon vinaigrette to cut through the richness. As appetizers, they are excellent with a mustard dipping sauce. For a heartier meal, serve alongside a bowl of tomato soup which kids and adults alike enjoy.

Cultural Context

Puff pastry filled with savory ingredients has a long tradition in European cuisine, especially in French and Swiss kitchens where ham and cheese combinations are classic. This recipe brings that elegance and ease into everyday home cooking while capturing the warmth of family gatherings.

Recipe FAQs

→ Can I prepare these pastries ahead of time?

Yes, the filling can be made up to two days in advance and stored refrigerated. Pastries can also be assembled and frozen unbaked, then baked directly from frozen with an added 5-7 minutes baking time.

→ What can be used instead of Swiss cheese?

Gruyère is an excellent alternative, offering a similar nutty flavor. Other options include Emmental, provolone, or sharp white cheddar for a different taste profile.

→ How do I know when the pastries are fully baked?

Look for a puffed-up appearance with deep golden brown color, particularly along crisp edges. The bottom should also be evenly browned when lifted.

→ Can fresh spinach be substituted with frozen spinach?

Fresh spinach is best for texture and color, but if using frozen, ensure it is fully thawed and excess moisture squeezed out to avoid soggy pastries.

→ What dishes or sides pair well with these pastries?

A simple green salad with lemon vinaigrette complements them well. They also pair nicely with tomato soup or mustard dipping sauce for variety.

→ How should leftover pastries be stored and reheated?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for 7-10 minutes to restore crispness. Avoid microwaving to prevent sogginess.