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Crispy, melt-in-your-mouth puff pastry surrounds hearty ham and gooey cheese in these mouthwatering handheld treats. The splash of zesty Dijon mustard transforms these bites from ordinary to extraordinary, making them suitable for anything from laid-back morning gatherings to fancy evening get-togethers.
I whipped these up for our family gathering last Sunday, and my little nephew said they were "way tastier than the ones from that expensive bakery." The trick lies in carefully pressing the edges closed and giving the pastry sheets plenty of time to thaw completely - cutting corners on either step won't give you the best outcome.
Key Components
- Puff Pastry: Should be totally defrosted yet still cool to touch for optimal results
- Ham: Go for premium, thinly cut pieces that aren't overly moist
- Aged Cheddar: Grate it yourself as it melts smoother than bagged options
- Dijon Mustard: Delivers a sharp kick that balances the buttery heaviness
- Fresh Thyme: Adds a pop of freshness and makes them look fantastic
- Egg Wash: Gives that stunning golden finish everyone loves
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Step-by-Step Creation
- Step 1:
- Begin with correctly thawed dough - it needs to be cool but bendable.
- Step 2:
- Smooth out to consistent thickness without handling too much.
- Step 3:
- Slice into squares using a sharp blade for tidy borders.
- Step 4:
- Place filling toward center to stop spills during baking.
- Step 5:
- Use tiny amounts of water for sealing - excess stops proper puffing.
- Step 6:
- Press edges down firmly with fork.
- Step 7:
- Cut small holes for steam to escape.
- Step 8:
- Brush egg mixture gently to avoid runny sides.
- Step 9:
- Keep an eye on them in the final cooking moments.
- Step 10:
- Let them rest briefly after baking for filling to set.
My grandma used to cook something like this for family celebrations, though she went with phyllo instead. These puff pastry versions are so much simpler but still bring back those sweet memories of cooking beside her in the kitchen.
Advance Planning Perks
Busy hosts will love that you can put these together and stick them in the freezer uncooked for up to two months.
Presentation Ideas
- Arrange them beautifully on a serving dish with sprigs of herbs and a side of sweet-tangy honey mustard sauce.
- Offer them when they're gently warm but not scalding to enjoy that perfect stretchy cheese moment.
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These ham and cheese puff pastries have become what I always make when company comes over. They show that sometimes the easiest combinations create the tastiest treats, particularly when they're wrapped in buttery, flaky layers.
Frequently Asked Questions
- → Can I prep these in advance?
- Absolutely! You can make them and freeze them for up to two months. Bake straight from the freezer and just add a few more minutes.
- → Why should I chill the pastries?
- Keeping them cold before baking helps make the pastry crisp and ensures it puffs up nicely.
- → What pairs well with these treats?
- They go fantastic with some hot pepper jelly, honey mustard, or a fresh green salad.
- → Can I swap out the cheese?
- Sure! Use any good aged cheese you like, such as gruyere or sharp provolone.
- → Why cut slits on top?
- The slits let out steam while baking, stopping the filling from spilling over.