Ah, puff pastry, the flaky wonder that turns any dinner into a feast! Remember the thrill of watching a balloon float aimlessly in a gentle breeze? That’s the kind of whimsical delight you get with each layer of buttery bliss. Whether it’s the crunch or the melt-in-your-mouth magic, these recipes will have you wondering if dinner could ever be better, or if you’re just dreaming on a cloud of pastry goodness.
Steps
- Gather all ingredients: puff pastry, mustard, ham, cheese, and an egg yolk. Preheat your oven to 450°F to ensure the pastry bakes quickly and evenly.
- If using frozen puff pastry, allow it to thaw on the counter for 15-20 minutes until pliable. For homemade puff pastry, chill it in the fridge for an hour, then let it rest for 10 minutes before using.
- Roll the puff pastry into a 10-inch square using a rolling pin. Spread mustard evenly over the surface, then layer ham slices on one half, leaving a small border. Top with grated cheese.
- Fold the other half of the pastry over the ham and cheese. Seal the edges by crimping with a fork, then transfer to a baking sheet lined with parchment paper.
- Brush the top of the pastry with beaten egg yolk for a golden finish. Bake for 17-19 minutes until the pastry is puffed and golden brown.
- Allow the pastry to cool for about 10 minutes before slicing. Cut into 8 triangles for appetizers or 4 squares for a meal. Serve warm and enjoy!
Ingredients
- 1 sheet of puff pastry
- Flour, for rolling
- 2 tablespoons mustard (such as Dijon, spicy brown, coarse-grain, or yellow mustard)
- 6 thin slices of deli ham
- 1 cup grated aged cheese (such as aged white cheddar, Gruyere, Gouda, or Parmesan)
- 1 large egg yolk, beaten
Nutritional Values
Calories: 1816 | Total Fat: 80g | Saturated Fat: 32g | Trans Fat: 0g | Unsaturated Fat: 40g | Cholesterol: 376mg | Sodium: 2632mg | Carbohydrates: 60g | Fiber: 4g | Sugar: 4g | Protein: 72g
FAQ
- Can I use homemade puff pastry for this recipe?
- Yes, homemade puff pastry can be used in this recipe. If you’ve made your own, ensure it chills in the fridge for an hour before letting it rest on the counter for 10 minutes. This will make it easier to roll out without cracking.
- What types of mustard work best for this dish?
- You can use any mustard you prefer, such as fancy Dijon, spicy brown, coarse-grain, or even bright yellow mustard. Each will give a slightly different flavor but will work well with the ham and cheese.
- What’s the best way to reheat leftover puff pastry?
- For best results, reheat leftover puff pastry in an air fryer or toaster oven. This will help maintain its crispy texture, unlike using a microwave, which can make it soggy.
- What kind of cheese is recommended for the ham and cheese puff pastry?
- An aged white cheddar is often recommended, but you can also use Gruyere, Gouda, or Parmesan. The key is to choose a cheese that melts well and complements the ham.
- How can I serve this dish as a meal rather than an appetizer?
- To serve as a meal, cut the puff pastry into four smaller squares and pair it with a salad. A beetroot and feta salad or a nectarine salad works particularly well as a side.
Tips
- Thaw Puff Pastry Properly: If using frozen puff pastry, allow it to thaw on the counter for approximately 15-20 minutes until it’s pliable enough to roll without cracking. Homemade puff pastry should be chilled in the fridge for an hour and then rested on the counter for 10 minutes before rolling.
- Opt for Thin Ham Slices: Ensure you use thin slices of deli ham for even layering and optimal texture. Avoid thick cuts to prevent overpowering the delicate pastry.
- Brush with Egg Yolk: Don’t skip brushing the surface with beaten egg yolk before baking. It results in a beautifully golden brown crust, giving your pastry a professional, bakery-style finish.
- Cool Before Slicing: Let the pastry cool for about 10 minutes after baking. This helps the cheese set, preventing it from oozing out when you cut the pastry into portions.
Equipment
- Rolling Pin – Essential for rolling out the puff pastry dough. (A wine bottle can be a substitute if you have one.)
- Baking Sheet – Necessary for baking the pastry in the oven.
- Parchment Paper – Used to line the baking sheet to prevent sticking.
- Sharp Knife – To cut the pastry into portions after baking.
