Ham and Cheese Croissants Recipe

 

Ham and Cheese Croissants Recipe

Envision the layers of puff pastry that are flaky and buttery, melting in your mouth, surrounding a warm and savory filling of smoked ham and Gruyère cheese that’s melted to perfection. The crunch of the golden brown exterior of the croissant crunches pleasingly between your teeth, releasing the aromatic, buttery, and slightly toasted crunch of the pastry itself. The whisper of Dijon mustard gives just the right wink to the richness, while the sprinkle of thyme brings a delightful and aromatic note to the finish. Bite after bite, the delightful combination of salt, cream, and butter assaults the senses, turning a simple breakfast into something far more decadent.

 

Why I love it

I am a big fan of ham and cheese croissants because the comfort food aspect of the sandwich, the idea that these two ordinary foods combine to create something greater than the sum of its parts, combines seamlessly with the sophistication of the pastry, the buttery, flaky layers that separate the filling from the dough. They are easy to make, but they look sophisticated enough to be served to company, and the smell of butter and cheese fills the kitchen as they bake, making the whole place feel like home.

Quick info

Preparation time: 15 minutes

Sear time: 15

Total time: 30

Serves 4 croissants.

Level of difficulty: Easy

Ingredients (serves 4)

·      1 sheet of puff pastry (approx. 300 g), thawed if frozen

·      4 slices of quality smoked ham, approximately 2 ounces each

·      4 oz Gruyere, grated (Swiss)

·      1 tablespoon Dijon mustard

·      1 egg, lightly beaten (for egg wash)

·      1 tsp fresh thyme leaves (optional)

·      1 garlic clove, finely minced (optional)

·      Salt & fresh black peppers, to taste

Tools

·      Baking sheet lined with parchment paper

·      Rolling pin (in case pastry has to be rolled out)

·      Sharp knife or pizza cutter

·      Pastry brush

·      -Small bowl for egg wash

·      Cooling rack

 

Instructions

 Step 1.

Preheat the oven – Preheat the oven to 400 °F (200 °C) while you work on preparing the croissants. It is essential that the oven is hot to get the puffed texture at the end.

Step 2.

Prepare the pastry – Place the puff pastry on a slightly flour-dusted surface. If the pastry is slightly thick, roll it gently into an even rectangular shape, ¼ inch thick.

Step 3.

Add the base spread - Using a small spoon, spread the Dijon mustard over the entire surface of the pastry dough, except the edges, where there will be a thin border. It gives the pastry a tangy taste.

Step 4.

Add layers of ham – Arrange the sliced ham on top of the mustard, overlapping it slightly to cover the entire sheet. Add layers of ham

so that it heats evenly without drying.

Step 5.

Adding the cheese – Place the grated Gruyère cheese on top of the ham. If you want to give the dish a little more flavor, now is the time to add the minced garlic and thyme.

Step 6.

Season - Season the filling mixture with a pinch of salt and a grind of black pepper. Keep in mind that the ham is already salty, and salt your mixture sparingly.

 

Step 7.

Make croissant rolls - Rolling from the longest side, you roll the pastry as you would a jelly roll, making a log. The roll should be as tight as possible to make layer separation easier during baking.

Step 8.

Cut into portions – With the use of a sharp knife, cut the log into four portions, each measuring 4 to 5 inches in length. This will be the foundation of your croissants.

Step 9.

Shape the Croissants - Hold each piece of dough gently and pull it slightly, then curve the ends toward the center to create the traditional crescent-shaped look. Put each shaped croissant on the baking sheet, seam side down, leaving a little room in between.

Step 10.

Egg wash – Apply the beaten egg to the top of the croissants. This will give the croissants their shimmering appearance, making them golden brown when baked.

Step 11.

Bake: Place the pan of croissants in the preheated oven and bake for 12-15 minutes, or until the croissants are risen and the tops are a deep golden brown. Just keep an eye on them because the puff pastry can go from perfectly golden to burnt in a short time.

Step 12.

Let cool slightly – Take the croissants out of the oven and let them cool for about 5 minutes on a cooling rack. This is going to help the cheese set enough so that it does not ooze out as soon as you bite into one.

Step 13.

Serve – Serve the croissants warm, perhaps with a side of grainy mustard or a green salad.

Approximate macronutrients for croissants (per 4 servings)

v Calories: 420 k

v Protein: 18g

v Fat: 28g

v Carbohydrates:

v Fiber: 1g

v Sugar: 2g

v Sodium: 950 mg

What to serve with this

A fruit and mixed greens salad with lemon vinaigrette dressing complements the entrée perfectly. The sweetness of fresh fruits such as apples or grapes provides a refreshing contrast in textures and tastes.

To enjoy a complete meal, the dish can be served together with a bowl of tomato bisque soup or vegetable soup. Just lemon water would suffice for rinsing the mouth between bites.

Tips & variations

·      Cheese swap – Try using mozzarella for an easier melt or just add some shredded cheddar for an added kick.

·      Herb boost – Add some chopped chives or parsley to the cheese for a flavor boost.

·      Spicy kick: Apply a thin coat of honey mustard or hot sauce on the ham before adding cheese.

·      Add a few slices of roasted red pepper or sautéed spinach.

·      Gluten-free - Use gluten-free puff pastry sheet; baking time is not changed. - Make ahead – Assemble the dough to the egg wash point, and the dough can be refrigerated for up to 24 hours before baking.

Frequently Asked Questions

1. Can I use pre-sliced ham?

Yes, pre-sliced ham can be used, but just check that the slices are not too thick, or they may not heat up thoroughly.

2. Why might my puff pastry tear when I am rolling it?

To close the layers together, you can press the tape gently with your fingers.

3. Can the assembled croissants be frozen?

Of course. Freeze them on a baking sheet until solid, then bag them in a Ziplock bag. Bake frozen; just add a couple of minutes to the baking time.

4. What can I do to prevent the croissants from getting wet?

Don’t overfill, and see to it that the layering of mustard is thin. Otherwise, the cheese might melt and produce excess liquid.

5. Is there a dairy-free alternative?

Choose a dairy-free cheese that melts well and substitute the egg wash with a mixture made from plant-based milk and a hint of maple syrup for the shine.

6. Can I make mini croissants for appetizers?

Yes, mini croissants can be made as an appetizer. Cut your rolled log of dough into 8-10 pieces and then bake them for 8-10 minutes only, since they are bite-sized treats.