These Ham and Cheese Puff Pastry Twists are sweet, savory, flaky, chewy, cheesy…. all the things. And, with only 5 ingredients, they are so easy to put together! You’re going to love these!
Flaky puff pastry is twisted up with thinly sliced ham and freshly shredded gruyére cheese then topped with a honey mustard sauce and baked until golden brown and crispy.
What You’ll Love
- These delicious ham and cheese puff pastry twists are like little sweet and savory tarts you can eat with your hands
- They’re an easy appetizer recipe that everyone will love! You could also serve them for fun family dinners or a quick snack
- It’s a great way to use up leftover holiday ham
Puff Pastry – Store-bought is definitely the way to go here. Thaw your puff pastry in the fridge before you start working with it.
Ham – Thinly sliced deli ham is perfect for these puff pastry twists. I like to buy one that has a sweet component, like maple or honey-glazed.
Gruyére Cheese – Gruyére has a salty and nutty flavor that is similar to swiss cheese. It’s the perfect complement to the ham and the sweet honey mustard coating.
Note: I highly recommend grating your own cheese rather than buying the pre-shredded stuff since they are coated to prevent caking which can also affect how they melt. Trust me, it’s worth the little bit of extra effort!
Honey Dijon Mustard Sauce – A simple mixture of honey and dijon mustard coating the outside of these puff pastry twists really sets them over the top. It just creates the perfect combination of sweet, salty, and savory.
Step By Step Instructions
Preheat the oven to 375 degrees F.
Line a cookie sheet with parchment paper then insert a wire rack. Lightly coat the rack with oil to help lessen sticking (though, there will still be some sticking).
In a small bowl, mix together the honey and dijon mustard and set aside.
Note: If your pack came with 2 sheets of puff pastry (around 17 ounces), continue with the instructions below. However, if the pack you bought has 1 long roll (typically 13 to 14 ounces), cut it into 2 equal square halves before continuing on.
On a lightly floured work surface, lay out your puff pastry sheets.
With a rolling pin, gently smooth out any creases or fold lines. Try to keep both sheets roughly the same size so that they line up evenly.
Spread half of the shredded gruyére cheese evenly over one of the puff pastry sheets. Gently, use your hands to press the cheese into the puff pastry dough.
Then, layer on the ham slices and top with the rest of the cheese.
Next, add the top with the second sheet of puff pastry.
Then, using either a sharp knife or a pizza cutter, cut into roughly 1-inch thick strips.
- The best way to go about this is to cut it in half. Then, cut each half in half. And finally, cut each section in half again. This will give you 8 strips.
Grab one strip at each end and twist in opposite directions until the entire strip is twisted.
Then, place the twisted strip on the rack. Continue until all of the strips have been twisted.
Using a pastry brush, brush the honey mustard sauce over each twist.
If any cheese fell out while cutting and twisting, gather it up and sprinkle it over the twists.
Bake for 30 to 35 minutes or until they are cooked through and golden brown. Allow them to rest for about 10 minutes.
Finally, cut the strips in half so that you have 16 twists. I suggest waiting to cut them in half until after they are baked. If you do it before baking them, they have a tendency to untwist.
You could also leave them whole if you’d rather have longer twists.
Storage & Reheating
Keep leftover puff pastry twists in an airtight container in the fridge for up to 4 days.
To reheat, preheat the oven to 400 degrees F. Place the leftover twists on a piece of parchment paper on a baking sheet. Bake them for about 5 minutes or until they are warmed through.
Definitely! If the leftover ham is in thick slices, you’ll need to cut it into small pieces and then sprinkle it over the bottom cheese layer. You can also switch the ham for any other deli meat you like, such as chicken, turkey, or roast beef.
Swiss cheese will give you the most similar flavor. You could also use cheddar, mozzarella, provolone, or any cheese you like. Whatever your favorite cheese is will work great!
Absolutely! Make them until they are twisted but not yet coated in the honey mustard sauce.
If you’re cooking them the same day, place the baking sheet in the fridge until you’re ready to cook them.
If you want them for another day, place them in the freezer to flash freeze for about an hour then transfer them to a freezer-safe baggie. They should keep for up to 6 months.
When you’re ready to cook them, proceed with the instructions. No thawing is necessary.
If you don’t want to use honey mustard, coat the twists with an egg wash or melted butter. This will help it to brown and not dry out.
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Ham and Cheese Puff Pastry Twists
- 1 (17.3 ounce) pack puff pastry (2 sheets) thawed (see notes)
- 8 ounces gruyére cheese freshly shredded
- 6 ounces deli ham thinly sliced
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and place a rack on top. Lightly grease the rack to help lessen sticking.
- Mix the honey and dijon mustard and set aside.
- Lay the puff pastry sheets on a lightly floured surface. Using a rolling pin, gently smooth out the sheets.
- Evenly spread out half of the shredded cheese and gently press it into the puff pastry. Top with the ham. Then, sprinkle on the other half of the cheese. Top with the second sheet of puff pastry.
- Using a sharp knife or pizza cutter, cut the stuffed puff pastry into 1 inch strips. I suggest cutting it in half, then each half in half, and finally cutting each section in half. This will result in 8 strips.
- Grab one strip at each end and twist until fully twisted. Place the twist on the rack in the baking sheet. Continue until all of the strips are twisted.
- Using a pastry brush, brush the twists with the honey mustard sauce. Take any cheese that fell out and sprinkle over the twists.
- Bake for 30 to 35 minutes or until they are golden brown.
- Allow the twists to cool for about 10 minutes then cut them in half to create 16 smaller twists. I suggest waiting to cut them until after they are baked so that they don't unravel. You can also leave them whole if you prefer.