1 Video | Photo: Ham and Cheese in Puff Pastry Recipe
Ingredients
- 1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
- 2 tablespoons Dijon mustard
- 1/4 pound black forest ham, sliced
- 1/2 pound Swiss Gruyere cheese, sliced
- 1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
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By goblue818_5921495
Johnstown, PA
on January 27, 2012
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Made this as an appetizer for my wife and daughter. It was very easy to assemble, and came out perfectly. Everybody love it, including my 1 year-old! Will def make again. Once again, Ina comes through with a great go to recipe. Thanks!
By jakemark
on December 19, 2011
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This seems to be a great recipe. I also use it as a appetizer recipe for special occasions. I also make Cheese Pretzels. I really like this recipe, it seems to be tasty and the ingredients are interesting and sometime when i need an easy recipe i use fastrecipes . com to get easy instructions for recipes. They also have an assortment of easy appetizer recipes which i use when i want to cook easily.
1/2 c Unsalted butter, softened
2 1/2 c Shredded aged cheddar cheese
2 tb Dijon mustard
1 1/4 c Flour
1/2 ts Salt
1/4 ts Cayenne pepper
1 Egg white
Shape these nibblies into pretzels, or make sticks or rounds. You can make them up to three days ahead, then store in a cookie tin. Serve at room temperature or reheat them in a 300 oven for 5 min.
By niblet1
SF Bay Area
on December 03, 2011
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Perfect, with the oven temp set at 425 instead of 450. And the parchment paper makes for easier clean-up, as well as absorbing a bit of the fat. For vegetarian options, I've tried it with the following:
• Pesto and fontina instead of mustard, ham and gruyere
• Caramelized onion jam and gruyere
• Sauteed, finely chopped herbs and mushrooms with gruyere
This recipe is fabulous as-is, but it seems to invite inspiration...
Read all 165 reviews