Six ham and cheese peeps pastries on a round wooden board with 5 mini peppers stuffed with cream cheese, a small dish of hummus, sliced cucumbers and lemon slices.

Puff Pastry Ham and Cheese Peeps with Mustard Aioli

4.7 from 12 votes

These ham and cheese Peeps were such a hit with my family! I hope that many others can enjoy them too. Peeps are an iconic Easter shape, so I had to put my own spin on them. The cutter set that I used for these is linked in the recipe below and I used the biggest one from the set.

Update: We’ve old out the Peeps cutter set that I used, but I found this single cutter that is the same size as the one I used. I updated the recipe links below as well.

I used puff pastry for these, so they come together really quickly. If you don’t like or don’t have access to puff pastry, here’s an alternative. You can also make these with a crescent roll dough sheet (the one that isn’t pre-cut). I used that for my Conversation Hearts around Valentine’s Day. Just follow the indicated baking time and temperature on the package.

I’ve been sick for days and finally made my comeback on the day that I made these and the stuffed mini peppers. I was really happy that they were so delicious! My plan was to make a simple mustard aioli. I had thought that I should add some honey to the aioli, but I totally forgot! Once the pastries were done, I ended up drizzling them with honey hot out of the oven. I actually love the end result! I sprinkled them with flaky salt before baking, so you get that crunchy bite with both salty and sweet. So good!

You could probably add more ham and cheese to these if you want to stuff them a bit more. For aesthetic purposes, I wanted to make sure that they weren’t over-stuffed and didn’t leak. I piled up a slice of ham, then cheese, then ham, then cheese. I think you could probably go one more ham and one more cheese (as long as your slices aren’t too thick). It could get a bit more difficult to seal them though, so proceed with caution! Also keep in mind that you can switch to your favorite cheese (I used Provolone) and use turkey if you prefer, or even a vegetarian meat substitute.

Puff pastry is expensive and I don’t like to waste it, so I always do something with my scraps. I try to include those details here for you all so that you can also use the scraps if you want to. Check the notes after the recipe below for all the details on how I used my my scraps on this one.

I think that this will be a new Easter favorite for us! Let me know if you try them. As seen on instagram here.

Tips for working with puff pastry:

Make sure to get the aioli mixed up and the ham and cheese stacked and sliced before you start working with the puff pastry. I also like to have my parchment-lined baking sheet and an egg wash ready to go. The enemy of puff pastry is time and temperature, so you want to work quickly once you start to get into it and you don’t want to be working on top of or too close to the warm oven. Your best end result will always come from puff pastry that is still chilled when it gets to the oven.

This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.

Puff Pastry Ham and Cheese Peeps with Mustard Aioli

Recipe by Sarah
4.7 from 12 votes
Course: Appetizers, Lunch, Brunch, SnacksCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

249

kcal
Total time

50

minutes

Warm and flaky puff pastry stuffed with mustard aioli, ham and Provolone. I drizzle these with honey right from the oven. Meet your new favorite Easter appetizer!

Cook Mode

Keep the screen of your device on

Ingredients

  • Aioli:
  • 1 tbsp brown mustard

  • 1 1/2 tbsp Dijon mustard

  • 2 tbsp mayo

  • 1/2 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/4 tsp fine ground salt

  • 1 tsp freshly squeezed lemon juice

  • Pastries:
  • 1 sheet puff pastry

  • 2 slices deli ham

  • 2 slices deli cheese (I used Provalone)

  • Other:
  • 1 egg beaten. for egg wash

  • 1/4 tsp flaky salt

  • 2 tsp honey for drizzling

Directions

  • Start by making the aioli. Add all of the ingredients to a small bowl and stir them together. I was planning to add the honey to the aioli, so you can do that if you want (honey is listed in the bottom of the ingredients, under “other”). I had forgotten to add it to the aioli so I drizzled it onto the pastries after baking instead. It was really good this way, but either way will work. Once you’ve mixed up the aioli, taste it to make sure it doesn’t need more seasonings. Refrigerate it until you need it.An orange bowl with mustard aioli inside and a small spatula in the dish.
  • Next, layer the ham and cheese so you can cut them. I cut my stack into 6 pieces. I tried to make them roughly equal. They aren’t perfect. That’s ok!A stack of two ham slices and two cheese slices on a white cutting board. It is cut into six roughly equal pieces.
  • Preheat oven to 400 degrees F, set a rack in the center and line a rimmed baking sheet with parchment paper. Beat one egg for egg wash and set aside.
  • If using frozen puff pastry, keep in mind that it should sit on the counter for about 30 mins to thaw, until pliable and still cold. I used refrigerated puff pastry for this. Lay your pastry sheet onto a lightly floured pastry board and roll it out lightly with a rolling pin. The pastry doesn’t need to be thinned out, it just needs to be rolled out to make sure it’s an even thickness, mostly the edges need attention since they were rolled up.One sheet of puff pastry rolled out on a light colored wooden pastry board.
  • You could make these with any shape of cookie cutter, or even cut the sheet into rectangles/squares. Because I made these for Easter, I went for the classic Peeps shape and used this cutter. You want an even number of cut-outs since it takes two to make each pastry. I was able to cut out 12 Peeps. See notes below on what to do with the scraps. I never waste puff pastry!One sheet of puff pastry on a light colored wooden board with 12 Peeps cut out.
  • Place six Peeps onto the lined baking sheet. This is your bottom layer.Six pieces of puff pastry cut into Peeps shapes on a parchment-lined baking sheet.
  • Lightly brush these with egg wash, mostly around the edges. The egg wash acts as a glue and will help the top layer of puff pastry stick to the bottom layer.Six pieces of puff pastry cut into Peeps shapes, lightly brushed with egg wash, on a parchment-lined baking sheet.
  • Add about a teaspoon of aioli to each Peep. Keep it in the center to avoid leakage while baking.Six pieces of puff pastry cut into Peeps shapes, lightly brushed with egg wash, with aioli spread in the centers, on a parchment-lined baking sheet.
  • Next, place one ham and cheese stack onto each Peep, keeping them in the center.Six pieces of puff pastry cut into Peeps shapes, lightly brushed with egg wash, with aioli spread in the center, and a small stack of ham and cheese on top, on a parchment-lined baking sheet.
  • Lay the top layer of puff pastry over each Peep, gently pressing around the edges to line them up.Six ham and cheese Peeps on a parchment-lined baking sheet. They have not been baked yet.
  • Using a fork, gently press the very edge of the fork around the Peeps’ edges to seal them up, This will help the puff pastry to bake evenly and will keep the fillings from leaking out while baking. Six puff pastry Peeps stuffed with ham and cheese, pressed together at the edges with a fork.
  • Brush the Peeps lightly with egg wash and sprinkle each one with a little bit of flaky salt.Six puff pastry Peeps stuffed with ham and cheese, pressed together at the edges with a fork, brushed with egg wash and topped with a little bit of flaky salt.
  • Bake in the preheated oven for 20 mins. Check them around 12 minutes because puff pastry can start to bake unevenly where one side may bake higher than the other. If you experience this, you can remove the tray from the oven and press down any sides that are higher. I didn’t experience this because the fork seal kept everything even. But it’s good to check just to make sure. At 15 minutes I turned the pan half a turn for the last 5 minutes. Keep an eye on them from 17 minutes on because they can go from golden to brown very quickly. When they’re done, they look like this:Six puff pastry Peeps stuffed with ham and cheese, freshly baked and golden brown from the oven.
  • Drizzle the Peeps with a little bit of honey while they’re hot.Six puff pastry Peeps stuffed with ham and cheese, freshly baked and golden brown from the oven and drizzled with honey.
  • Serve warm and enjoy! They make a great addition to a veggie board. There will be extra aioli which you can serve on the side for dipping.Six ham and cheese peeps pastries on a round wooden board with 5 mini peppers stuffed with cream cheese, a small dish of hummus, sliced cucumbers and lemon slices.

Equipment

Recipe Video

Notes

  • I like to use Better Call Sal as the salt for this aioli.
  • My preferred puff pastry brand is Jus-Rol. It’s refrigerated, so it doesn’t need to thaw. The sheets are larger than the typical frozen puff pastry sheets, so you can cut more out.
  • I don’t like to waste scraps of puff pastry, so when I make something like this, I will pull the scraps and set aside while I make the rest of the recipe. Once done baking, for this one, I arranged the scraps by lightly twisting them and making them into a circle (think bird’s next shape). I chopped up a slice of ham and a slice of cheese and stuffed them into the nest in random places. I brushed it with egg wash and baked for 20 mins. My family loves to eat my scraps creations!

Did you make this recipe?

Tag @sarahtreed on Instagram and hashtag it with #bestlittlemomentsrecipe

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *