Ham Cheese Puff Pastry
I first made these for a family brunch, and everyone kept going back for more. The combination of flaky crust, melted cheese, and ham is always a winner in my house.
Ingredients
- Frozen puff pastry sheets:Â the backbone of the recipe, choose high-quality puff pastry for best flakiness
- Sliced deli ham:Â provides savory, smoky flavor, choose your favorite ham from the deli counter
- Gruyère cheese slices: melts beautifully with a nutty, creamy taste that elevates the filling
- Dijon mustard optional:Â adds a subtle tanginess that balances the richness of ham and cheese
- Large egg:Â whisked for brushing edges and tops, this helps create a golden, shiny crust
- Everything bagel seasoning optional:Â adds a crunchy, flavorful topping that makes the pastries stand out
Step-by-Step Instructions
- Sift and Prep:
- Remove the puff pastry sheets from your freezer packaging and let them thaw until they are flexible to work with. Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cut and Shape:
- Roll each puff pastry sheet out slightly on a clean surface if needed to smooth out creases. Use a sharp knife or a pizza cutter to slice each sheet into six even rectangles.
- Add Filling:
- Brush the edges of each pastry rectangle with the whisked egg to help seal later. Spread a small amount of Dijon mustard in the center if using. Layer one slice of Gruyère cheese and a folded slice of deli ham directly on top of the mustard.
- Fold and Seal:
- Pick up one corner of the pastry and fold it toward the center. Then fold the opposite corner over the first fold to cover the filling. Gently press the edges to seal everything inside without squeezing out the cheese.
- Finish and Bake:
- Place the sealed pastries onto the lined baking sheet. Brush the tops with the remaining egg wash for that glossy finish. Sprinkle everything bagel seasoning over the tops if you want an extra burst of flavor.
- Bake and Cool:
- Bake in your preheated oven for about 18 to 22 minutes, until the pastries are golden, puffed up, and the cheese inside has melted. Let the pastries cool for a few minutes before serving warm.
My favorite part is the nutty richness of Gruyère which marries perfectly with the ham. These pastries remind me of holiday breakfasts where everyone gathers in the kitchen grabbing these warm bites.
Storage Tips
Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or toaster oven to bring back the crispness. You can also freeze unbaked pastries on a tray then transfer to a bag, bake from frozen with about 5 extra minutes cooking time.
Ingredient Substitutions
Cheddar or Swiss cheese can replace Gruyère if needed though the flavor will be milder. Use smoked ham for a more intense flavor or turkey slices for a lighter option. Mustard can be skipped or swapped for honey mustard if preferred.
Serving Suggestions
Serve warm alongside a fresh green salad for a light lunch or pair with a bowl of tomato soup for comfort. These pastries make great finger foods for parties or picnics.
Ingredients
→ Puff Pastry
→ Fillings
→ Finishing
Steps
Remove puff pastry sheets from packaging and let thaw until pliable.
Preheat oven to 425°F and line a large baking sheet with parchment paper.
Roll out each puff pastry sheet slightly if needed and slice each into six rectangles using a sharp knife or pizza cutter.
Brush edges of each pastry rectangle with whisked egg, spread Dijon mustard in the center, then place one slice of Gruyère cheese and a folded slice of ham onto the mustard.
Lift one corner of the pastry towards the center, fold the opposite corner over to enclose the filling, and press edges gently to seal.
Transfer pastries to the lined baking sheet, brush tops with remaining egg wash, and sprinkle everything bagel seasoning if desired.
Bake in preheated oven for 18 to 22 minutes until golden, puffed, and cheese is melted.
Remove from oven and allow to cool briefly before serving warm.
Tips
- Ensure puff pastry is fully thawed for easier handling and folding.
- Gruyère can be substituted with cheddar or preferred cheese.
- Pastries can be frozen before baking and baked directly from the freezer with a few additional minutes added to baking time.
Required Tools
- Sharp knife or pizza cutter
- Large baking sheet
- Parchment paper
- Whisk
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains dairy and gluten
