HAM + CHEESE PUFF PASTRY

HAM + CHEESE PUFF PASTRY
HAM + CHEESE PUFF PASTRY

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package (2 sheets) frozen puff pastry, defrosted

  • 2

    tablespoons Dijon mustard

  • 1/4

    pound black forest ham, thinly sliced

  • 1/2

    pound Gruyère cheese, grated

  • 1

    egg

  • flour for dusting

Directions

Preheat your oven to 450 F. To make the egg wash, lightly beat an egg with 1 tbsp. of water. Set aside. Place a piece of parchment paper onto your work surface and dust lightly with flour. Lay one sheet of puff pastry on top of the paper. Using the back of a teaspoon, brush the dough with mustard leaving a 1-inch border around the edge. Use a ruler if necessary. Staying within the border, add the sliced ham in overlapping layers. Add the cheese. Brush the border with some of the egg wash to create a seal. Place the second sheet of puff pastry on top of the filled pastry lining up the edges. Using a sharp knife, trim the dough so that the edges line up and the square is even. It’s just like cutting the crust off of a sandwich. Make sure to cut the dough in a swift downward motion (think paper slicer). If you drag your knife, it will not rise properly. Press down lightly. Brush the top with more egg wash and cut a few slits in the top to allow steam to escape. Transfer the dough to a baking sheet by lifting up the parchment paper. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and cut into squares (about 12-16 depending how large you want them).

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