1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup a breeze.
2. Lightly flour your work surface and gently roll out the thawed puff pastry to smooth out the creases. It should be roughly a 10×10 inch square now.
3. If using, spread the Dijon mustard evenly over the pastry, leaving a small border around the edges. This step adds a subtle depth, but feel free to skip it if you prefer the classic ham and cheese taste.
4. Sprinkle half of the shredded cheese over one half of the pastry. Then, layer the thinly sliced ham evenly on top of the cheese. Finish with the remaining cheese sprinkled over the ham. The layers of flavor are essential—this is where the magic happens!
5. Fold the pastry in half, pressing gently around the edges to seal the layers inside.
6. Using a sharp knife, cut the folded pastry into strips about 1/2 inch wide. The number of strips will depend on your pastry size, but aim for 8 to 10 strips.
7. Now, here’s a fun part that always makes me smile—twist each strip several times to form a spiral. As you twist, the layers of ham, cheese, and pastry peek through, creating a beautiful pattern that looks just like the branches of a Christmas tree.
8. Place each twisted strip upright on the baking sheet, curving the top slightly to mimic the pointed shape of a tree.
9. Brush the tops with the beaten egg to give them that golden, glossy finish once baked.
10. Sprinkle sesame seeds or poppy seeds on top if desired. Mama Lou always said, “A little sprinkle goes a long way,” and I agree—it adds a lovely texture and festive look.
11. Bake for 18 to 22 minutes, or until the pastry is puffed and golden brown, and the cheese is bubbling. Keep an eye on them to avoid burning, especially towards the end.
12. Remove from the oven and let cool slightly before serving. These are best enjoyed warm, when the cheese is still gooey and the aroma fills the room.

I remember one Christmas when Ouma and I made these together for our extended family. The house was filled with laughter, and I caught Mama Lou sneaking a few twists before anyone else could. It’s moments like those that remind me food is truly a form of love.