Ham Cheese Puff Pastry
Flaky puff pastry filled with savory ham and Gruyère cheese, enhanced with Dijon mustard and baked to golden perfection. Ideal as a tasty appetizer or snack.
Equipment
- 1 baking sheet lined with parchment paper
- 1 sharp knife or pizza cutter for slicing pastry
- 1 brush for egg wash
Ingredients
- 2 sheets frozen puff pastry thawed (17.3 oz)
- 10 oz sliced deli ham
- 8 oz Gruyère cheese slices
- 2.7 fl oz Dijon mustard optional
- 1 large egg whisked
- Everything bagel seasoning optional
Instructions
- Thaw puff pastry sheets until pliable.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Roll out each pastry sheet slightly if needed and slice each into six rectangles.
- Brush edges of each rectangle with whisked egg.
- Spread Dijon mustard in the center of each rectangle.
- Place one slice of Gruyère cheese and a folded slice of ham on top of the mustard.
- Fold the pastry corners towards the center to enclose the filling and press edges to seal.
- Transfer pastries to the baking sheet, brush tops with remaining egg wash, and sprinkle with everything bagel seasoning if desired.
- Bake for 18 to 22 minutes until golden, puffed, and cheese is melted.
- Remove from oven and cool briefly before serving warm.
Notes
- Ensure puff pastry is fully thawed for easier handling.
- Substitute Gruyère with cheddar or other cheeses if preferred.
- Freeze unbaked pastries and bake from frozen, adding extra minutes to baking time.