Puff pastry, gruyere, and ham make for just about the simplest recipe we have ever written. Although it’s simple, this combination makes a seriously delicious breakfast or appetizer. Golden puff pastry is wrapped around gruyere and ham. We brush egg wash on the outside and sprinkle on a little bit of thyme and everything but the bagel seasoning. These are one of those little effort large reward recipes. We love these ham and cheese puff pastry and they could not be easier.
Although croissants are welcome in our life in just about any form, we have always been drawn towards almond or chocolate croissants (surprise, we have a major sweet tooth). One of our absolute favorite croissants is at a bakery in San Francisco called Arsicault bakery. We constantly go and get their almond croissants and so much more and one day decided to try their ham and gruyere croissant. That croissant was one of the best bites we have ever had in our life. Even though we have a major sweet tooth, there is something about the combination of ham and cheese with flaky pastry. To make this combination at home, we now make this recipe by using puff pastry with gruyere and ham.
Ham & Cheese Puff Pastry
Ingredients
- 1 sheet puff pastry ~8 oz , defrosted according to instructions
- 6 oz ham
- 6 oz Gruyere cut into 6 rectangles
- 4 sprigs thyme leaves remove
- 1 tablespoon everything bagel seasoning
- Optional dijon mustard
- Egg wash:
- 1 egg
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 425
- In a small bowl with a fork, whisk together the egg and heavy cream. Set aside
- Defrost 1 sheet of puff pastry according to instructions and slightly roll out the pastry
- Cut the puff pastry into 6 even rectangles (cut once long wise and then each half into thirds)
- Place the 6 rectangles onto a parchment lined baking sheet
- Place a piece of slightly rolled up ham and 1 rectangle of gruyere down the center of each rectangle (if using mustard spread about 2 teaspoons on each before placing down the ham and gruyere.)
- Brush the outside edges of the rectangle with egg wash.
- Pinch two of the corners. Pressing slightly to seal the pastry over the filling leaving the two other corners exposed
- Brush the outside of the puff pastry with egg wash. Sprinkle thyme and everything but the bagel seasons on top
- Bake for 20-25 minutes until they are a deep golden color
