Ham and Cheese Puff Pastry Croissants made of puff pastry with a filling of ham and cheese. Crispy on the outside, soft on the inside, and well-filled. It is an easy-to-make recipe with only four ingredients. Great for brunch, lunch, or Sunday breakfast. Start your day with a smile with these easy and tasty ham and cheese croissants. Try it now!
Delicious Ham Cheese Croissant Recipe - Make it yourself at home!
Tasty certainly doesn't have to be difficult. These ham cheese croissants prove that again. You make them from puff pastry, ham, cheese, and egg (only four ingredients).
The crispy outside of the creamy puff pastry envelops the juicy, salty ham and creamy cheese. Every bite gives a taste explosion.
Because the cheese and ham give the croissant so much flavor, I use a Gouda matured cheese and creamy ham.
Delicious for Sunday brunch, breakfast, or lunch. On the table within 20 minutes to enjoy this delicious delicacy in no time.
What do you need for Easy Ham and Cheese Croissants?
You require the following ingredients to prepare these Ham and Cheese Puff Pastry Croissants. You can find the correct amounts in the recipe card at the bottom of the blog:
- Puff Pastry: This recipe uses puff pastry sheets, which gives it an airy, crunchy crust. The sheets are 4 x 4 inches (10 x 10 cm). You can use fresh or frozen puff pastry, but remember to thaw before using when frozen. If the dough is larger, use a pizza cutter or sharp knife to adjust the size (or you will make larger croissants).
- Cheese: This recipe uses Gouda cheese. It's wonderfully complete and creamy, and perfect for this recipe.
- Ham: Use a cooked ham from the deli corner.
- Egg: Brushing the puff pastry with egg gives it a dark brown color and makes the pastry shiny. Don't have any eggs? Then, use melted butter, baking spray, or regular milk. That works almost as well.
How to prepare Ham and Cheese Croissants
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Cut the ham and cheese into small strips and mix. Divide into eight portions.
- Place a sheet of puff pastry in front of you with the point down. Place a portion of ham and cheese at the bottom of the tip.
- Now, slowly roll the dough upwards. Fold the croissant into a half-moon and place it on a baking tray lined with baking paper. Repeat for all puff pastry.
- Brush each croissant with beaten egg. Slide the baking tray into the oven and bake the croissants in a preheated oven at 480 °F (250 °C) for 20 minutes until browned and done.
These croissants are delicious with butter and cheese, sprinkles, or redcurrant jam with Port.
Tips, Substitutions, and Variations
- Puff pastry: You can also replace it with croissant dough.
- Mediterranean twist: Add chopped olives and chopped sun-dried tomatoes to the filling. Replace the cheese with feta.
- Also tasty: Spread the dough with pesto for an extra taste explosion.
- Spicy: Mix some peppers into the filling and replace the cheese with Cheddar.
- Only add a little filling; otherwise, it will be difficult to close the dough, and it may run out during baking.
- Do you want to make them in advance? Freeze the unbaked croissants on a baking tray. Once frozen, remove from the baking sheet and store in a freezer bag or box. This way, you can store them for up to a month. You do not need to defrost the croissants before baking. Extend the baking time by three minutes.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
- 3 oz. deli ham
- 3 oz. Gouda cheese
- 8 sheets puff pastry thawed
- 1 egg size S, beaten
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
480 °F or 450 °F. - Line a baking tray with baking paper.
- Slice the ham and Cheese into small strips, mix it up, and make eight portions.3 oz. deli ham, 3 oz. Gouda cheese
- Put a puff pastry sheet in front of you, in a diamond shape.8 sheets puff pastry
- Spoon a portion of the ham cheddar mixture on the bottom of each puff pastry sheet.
- Start rolling from a corner until you have a roll. After that form it into a moon shape.
- Brush each croissant with the beaten egg.1 egg
- Place the croissants on the baking paper and put the baking tray into the oven.
- Bake the croissants for 20 minutes until brown and done.
Notes
- This recipe uses puff pastry sheets, which gives it an airy, crunchy crust. The sheets used are 4 x 4 inches (10 x 10 cm). You can use fresh or frozen puff pastry but remember to thaw frozen sheets before using. If the dough is larger, use a pizza cutter or sharp knife to adjust the size (or you will make larger croissants).
- It can also be replaced with croissant dough.
- Egg: Is your egg finished? Then, use melted butter, baking spray, or regular milk. That works almost as well.
- Only add a little filling. Otherwise, closing the dough won't be easy, and it may run out during baking.
- Do you want to make them in advance? Freeze the unbaked croissants on a baking tray. Once frozen, remove from the baking sheet and store in a freezer bag or box. This way, you can store them for up to a month. You do not need to defrost the croissants before baking. Extend the baking time by three minutes.
- Mediterranean twist: Add chopped olives and chopped sun-dried tomatoes to the filling. Replace the cheese with feta.
- Also tasty: Spread the dough with pesto for an extra taste explosion.
- Spicy: Mix some peppers into the filling and replace the cheese with Cheddar.
Croissants are best freshly baked.
- Fridge: Store the ham and cheese croissants in a sealed box in the refrigerator for a maximum of 1 day.
- Freezer: Freeze the croissants on a baking tray in the freezer. When they are frozen, put them in a bag or box. Keep them for up to two weeks. Let the croissant thaw in the refrigerator in a closed container. Bake them in a preheated oven at 355 °F (180 °C) for a few more minutes to be warm and crispy again.
Leave a Reply