Instructions:
step 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
step 2 Roll out the puff pastry sheets slightly and cut each sheet into 6 equal rectangles.
step 3 On half of the rectangles, spread a thin layer of Dijon mustard (if using).
step 4 Layer each with sliced ham and a generous amount of shredded cheese.
step 5 Top with another rectangle of puff pastry to form a stack, pressing the edges lightly to seal.
step 6 Brush the tops with beaten egg and sprinkle with Parmesan cheese, salt, and pepper.
step 7 Bake for 18-22 minutes or until golden brown and puffed.
step 8 Remove from the oven, garnish with chopped parsley, and let cool slightly before serving.
Storage and Reheating Tips:
Store leftover stacks in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispiness. Avoid microwaving as it may make the pastry soggy. These can also be frozen and reheated directly from frozen in the oven.
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