Puff pastry with ham and cheese
Votes: 4
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This delicious and crispy ham and cheese puff pastry is a great alternative to traditional hot breakfast sandwiches or a tasty appetizer at a party. Prep time is significantly reduced if you have ready-made puff pastry. You can buy it or make your own ahead of time and freeze it. Spread mustard on the thawed pastry sheet, layer it with ham and cheese, cover with another sheet of pastry, and bake in a very hot oven. Once the pastry is large, you can cut it into small squares for easy serving as an appetizer. Alternatively, cut it into quarters and serve it for breakfast with a cup of tea or coffee.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (2 sheets) frozen puff pastry, thawed
- 2 tablespoons Dijon mustard
- 120 gr. Black Forest ham, cut into slices
- 250 g Swiss Gruyere cheese, sliced
- 1 egg, beaten with 1 tbsp. water, for greasing the dough
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Recipes with similar ingredients: puff pastry, dry-cured ham, Gruyere cheese, Dijon mustard, eggs
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Line a baking sheet with baking paper.
- Place 1 sheet of dough on a floured surface and carefully roll it out to a size of 25 x 30 cm. Transfer the dough to a baking sheet and spread with mustard, leaving a 2.5 cm border around the edges. Place a layer of ham on top of the mustard, then a layer of cheese. Brush the edges with the egg mixture.
- Place the second sheet of dough on a floured board and carefully roll it out to a size of 25 x 30 cm. Then transfer it to the first sheet with the filling, matching the edges. Trim the edges with a small sharp knife and press them into place. Brush the top with egg wash and make a few slits to allow steam to escape while baking.
- Bake for 20–25 minutes, until the dough is puffed and golden brown. Cool the finished puff pastry for a few minutes and serve hot or warm.Chablis wine pairs well with this dish.
With this collection of recipes You can turn store-bought puff pastry into a stunningly delicious breakfast, dessert, or snack.
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