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A square photo with three ham and cheese croissants in a row. The first croissant is broken open and a hand is holding a piece. In between you see melted cheese and ham.

Ham and Cheese Puff Pastry Croissants

Andréa
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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Bread Baking, Breakfast, Lunch
Cuisine European Cuisine
Servings 8 buns
Calories 1421 kcal

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

1. Puff Pastry:
  • 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.
2. Tip
  • 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.
3. Variations:
  • 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.
4. Oven: When you use a conventional oven, set the temperature to 480 °F (250 °C). In a convection oven, 450 °F (230 °C) is sufficient.
5. Storage
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.
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