Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Ham and Cheese Rice Paper Croissants
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 4 croissants
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 528
- Total Fat
- 29 g
- Saturated Fat
- 14 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 26 g
- Cholesterol
- 359 mg
- Sodium
- 779 mg
Inspired by the viral rice paper croissants made famous on TikTok, we took our version of the quasi-pastry in a French direction with a ham-and-Gruyère filling. The foundation is a simple piece of rice paper that’s soaked in beaten egg. Stacking, cutting and rolling the rice paper mimics the layers of croissant dough, and when baked it develops the puffed shape and glossy brown exterior that totally reads “croissant.” Meanwhile, the interior stays pleasantly chewy and mochi-like. The ham adds lots of meaty flavor while the cheese browns and crisps irresistibly around the edges of the pastries. The result is a very savory and delicious treat with a golden-brown exterior and flaky layers of a bakery croissant that’s ready in about an hour instead of a day or more like yeast-risen croissants.
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 4 croissants
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 528
- Total Fat
- 29 g
- Saturated Fat
- 14 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 26 g
- Cholesterol
- 359 mg
- Sodium
- 779 mg
Ingredients
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Directions
- Position a rack in the middle of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
- Whisk together the eggs, milk, melted butter, sugar and 1/4 teaspoon salt in a medium bowl until smooth. Pour the egg mixture into a shallow bowl large enough to dip the rice paper in or into a small rimmed baking sheet. Have all the other ingredients (rice paper, ham, mustard, Gruyère and chives) ready before you begin assembling the croissants.
- Dip each side of a rice paper wrapper into the egg until it’s just coated and shake off excess. Place on a cutting board. Repeat with 3 more sheets of rice paper, stacking them on top of each other.
- Cut the stacked rice papers into 3 pieces by using scissors or a knife to cut out a triangle from the middle that has a base about 5 inches wide; once you cut the triangle you will have two other semicircular pieces. Cover the middle triangle with a single layer of ham (1 to 2 slices), spread 1/2 teaspoon Dijon mustard over the ham, sprinkle with 1 tablespoon Gruyère and 1/2 tablespoon chopped chives. Stack one of the semicircles over the ham and cheese vertically and then place the remaining semicircle horizontally over the others to create the two ends of a croissant. Cover the croissant again with a single layer of sliced ham, spread with 1/2 teaspoon Dijon mustard and sprinkle with 1 tablespoon cheese and 1/2 tablespoon chopped chives. Roll the rice paper starting from the long side at the bottom and keeping everything inside and centered to create the layers of a croissant.
- Transfer the croissant to the prepared baking sheet and place the tip of the triangle roll down. Curve the two ends in slightly to create a crescent shape and top with 2 tablespoons more cheese. Repeat the same steps until all the ingredients are used and you have 4 assembled croissants on the baking sheet.
- Bake, rotating the pan halfway through cooking, until the croissants are golden brown on top, about 35 minutes. Let cool on the baking sheet for at least 10 minutes and serve warm. The croissants are best if eaten within a few hours of baking.
Cook’s Note
There are different sizes of rice paper wrappers available. For this recipe look for the standard 8-inch-diameter size typically sold for spring rolls. To make these gluten-free, select gluten-free ham.
