Ham and Cheese Puff Pastry Sticks

I’ll be honest with you—these Ham and Cheese Puff Pastry Sticks are one of those snacks I make when I want something that looks fancy but requires almost zero effort. Every time I pull a tray of these golden, flaky twists out of the oven, I get that little spark of joy… the kind you feel when something turns out even better than you pictured in your head.

These sticks are exactly what they sound like: buttery puff pastry wrapped around thin slices of ham and melty cheese, twisted into crisp, salty, flaky magic. They’re the kind of snack you can set on the table and watch disappear—kids, friends, family, everyone just casually “grabs one more.”

What makes these special is that they hit that sweet spot between comfort food and ultra-simple cooking. You don’t need any advanced skills. You don’t need weird ingredients. You don’t even need to think. But the results? So good that people think you spent way more time than you actually did.

Why You’ll Love This Recipe

• Easy enough for weeknights but impressive enough for parties.
• Perfect blend of salty ham, gooey cheese, and buttery pastry.
• Minimal prep—great for beginners or “I need something fast” moments.
• Freezer-friendly, make-ahead friendly, and kid-approved.
• Works as a snack, appetizer, brunch item, or lunchbox treat.

Tools You’ll Need

These are simple tools you probably already have, but here’s why each one helps you out:

• Sheet pan – This is where the magic happens. A regular baking sheet is perfect.
• Parchment paper – Keeps the pastry from sticking and helps with easy cleanup.
• Rolling pin – Just for a quick flattening of the pastry (even a glass bottle works).
• Sharp knife or pizza cutter – You’ll use this to slice the pastry into strips.
• Pastry brush – Helps you brush on the egg wash for that shiny golden finish.

Ingredients

Makes about 12–14 sticks

• 1 sheet puff pastry, thawed (about 8.5–9 oz / 240–255 g)
• 6–8 thin slices of cooked deli ham (about 4–5 oz / 115–140 g)
• 1 cup shredded cheese or 4–5 slices cheese (cheddar, Swiss, or mozzarella)
• (about 4 oz / 115 g)
• 1 egg, beaten (for brushing)
• 1–2 teaspoons Dijon mustard (optional but delicious)
• Pinch of black pepper or paprika (optional)

Step-by-Step Instructions

1. Prepare the pastry

Unroll your thawed puff pastry onto a parchment-lined surface. If it’s a little uneven or thick, grab your rolling pin and gently roll it out so it’s smooth and even. You’re aiming for a rectangle roughly 10×12 inches.

2. Add mustard (optional but recommended)

Spread a thin layer of Dijon mustard on the entire surface. I swear, this tiny step adds so much flavor without making anything too strong.

3. Layer the ham

Lay the ham slices evenly across the pastry. Try to cover the entire surface so every bite gets some salty goodness.

4. Add the cheese

Scatter shredded cheese or lay cheese slices evenly over the ham. Don’t mound it too high or it will ooze out—just a nice even layer.

5. Fold and flatten

Fold the pastry in half lengthwise like a book. Press gently so it sticks. If it tries to puff up, just press down again—you’re the boss here.

6. Slice into strips

Using a sharp knife or pizza cutter, slice the pastry into long strips about ¾–1 inch wide.

7. Twist each strip

Now for the fun part: hold each end of a strip and gently twist a few times. It doesn’t matter if some look messy—they bake up beautifully no matter what.

8. Brush with egg wash

Place the twists on your baking sheet and brush them with beaten egg. This gives you that shiny golden finish that looks bakery-level.

9. Season (optional)

Sprinkle a little black pepper or paprika on top. It makes them extra pretty and adds flavor.

10. Bake

Bake at 400°F (200°C) for 15–20 minutes, or until the sticks are puffed, crispy, and deeply golden.

11. Cool slightly

Let them cool for 5 minutes. They’ll crisp up a bit more as they sit. And yes, you will want to grab one right away—I always do.

Serving Ideas

• Pair with tomato soup or creamy potato soup.
• Serve with honey mustard, spicy mayo, or ranch for dipping.
• Add them to a brunch board with fruit, boiled eggs, and mini croissants.
• Pack them in lunchboxes—they hold up surprisingly well.

Variations and Customization

• Swap ham for turkey, prosciutto, or pepperoni.
• Try different cheeses: Gruyère, smoked gouda, pepper jack.
• Add herbs like dried oregano or thyme.
• Sprinkle sesame seeds or everything bagel seasoning on top.

Make-Ahead, Storage & Reheating

• Store leftovers in an airtight container for 2–3 days.
• Reheat in the oven at 350°F (175°C) for 5–6 minutes to crisp them back up.
• Freeze unbaked twists: lay them on a tray, freeze until solid, then store in a bag. Bake straight from frozen, adding 3–4 minutes.

Pro Tips (and Mistakes to Avoid)

I always feel like these little “insider notes” are what save you from headaches:

• Keep the pastry cold. Warm pastry is harder to twist and tends to tear.
• Don’t overload the cheese. A thin layer melts beautifully; too much leaks everywhere.
• Twist gently but firmly. If it rips, just pinch it back together—no one will notice.
• Use parchment paper. Cheese likes to escape, and parchment saves you from scrubbing.
• Let them cool slightly. They taste even better after the steam settles.

Recipe Details

• Yield: 12–14 sticks
• Prep time: 10 minutes
• Cook time: 15–20 minutes
• Total time: 25–30 minutes

Nutrition (per stick, approximate)

• Calories: 140
• Protein: 5 g
• Carbs: 11 g
• Fat: 8 g
• Fiber: <1 g
• Sodium: varies by ham/cheese

I hope you get the same joy from these Ham and Cheese Puff Pastry Sticks that I do every time I make them. They’re simple, comforting, and a little bit irresistible. When you try them, let me know how they turned out—I’d love to hear if you added your own twist or served them at a special moment. Happy baking!