Flaky Ham and Cheese Puff Pastries

These ham and cheese puff pastries have a flaky puff pastry crust and gooey cheese interior sprinkled with a savory seasoning mix. The best part? You can eat them with your hands. No forks needed. Buttery pastry, salty ham, and melty cheese with a side of Dijon mustard? Talk about heavenly. 

 

A Classic Cheese and Ham Puff Pastry 

A few classic ingredients are all you need to make a decadent flaky pastry that can be kept for days in the fridge or popped in the freezer to have on hand when you’re running late.

This recipe is a great way to use up any leftover ham from a holiday dinner and served up on New Year’s Eve. I love having them on hand for a friendly happy hour or an easy Southern breakfast or brunch. Have two as a quick lunch too!

While the delicious ham and gooey cheese are the star, the seasoning is what gives this cheese pastry so much flavor. Definitely feel free to put as much seasoning as you like on top!

The combination of gruyere and ham remind me of mini croque monsieurs but without the bechamel sauce.

For puff pastry recipes like these, I like to save time by hitting the frozen food section and getting premade puff pastry sheets. (If you’re using Pepperidge Farm puff pastry, you will get four pastries out of each sheet. If using Dufour, you’ll need to roll out the sheet into two 10 x 10-inch squares. It will be much more flaky if using Dufour!)

My number one tip for these is to make sure you egg wash the edges of the pastry and pull one corner over the pastry, otherwise, they will not stay together and will fall open in the oven! (still delicious but not as pretty) Make sure to also work on a lightly floured surface to ensure no sticking when you pick them up to go in the oven, or assemble them directly on the parchment paper.

The nice thing about puff pastry is that if it gets to warm to handle, just put it in the fridge for a few minutes.

Some of my other favorite ways to use puff pastry are in these mini Croque Monsieur pastries, cherry hand pies, and this goat cheese and fig tart. Sometimes you need something savory, sometimes you need something sweet, and sometimes you need both!

Why These Are The Perfect Puff Pastry Breakfast

• Flaky Layers – Little buttery square of puff pastry is how we should always start our day! 
• Finger Food – Easy to eat with one hand as you’re grabbing your car keys or pouring a cup of coffee, these little bursts of cheesy heaven will make your day.
• Quick Snack – Honestly these are great any time of day, at room temperature, cold, or warmed up. You can’t go wrong! 

Ingredients For Ham and Cheese In Puff Pastry

• Puff Pastry – I recommend Dufour if you have an option, it’s made with butter. If using Pepperidge Farm you’ll need two sheets, if using Dufour, you’ll just roll it out into two sheets, both will be enough for 8 pastries.
  
• Ham – I used eight thin slices of ham. You can use any kind you like, try it with black forest ham, honey-baked ham, leftover holiday ham, or whatever you have on hand!
  
• Cheese – I like Gruyere cheese which goes well with the seasoning blend. But go ahead and try your favorite cheese here instead!
  
• Spices – Cinnamon, cloves, allspice, black pepper, dried thyme, chili powder, onion powder, and garlic powder. And flaky salt for the top!
  
• Egg – Whisk an egg together to use for the egg wash. 

What Kinds Of Cheese Can I Use? 

There’s no wrong answer to this question! Whatever you like the best, go ahead and use. Cheddar cheese is a classic option, but adding in some parmesan with the Gruyere would be delicious too. If you switch it up let me know in the comments below. 

How To Make Ham and Cheese Puff Pastries

Step One: Preheat and Prep

Preheat oven to 400º. Line a baking sheet with parchment paper.

Step Two: Roll Dough

Roll out the puff pastry into two 10 x 10-inch squares if using Dufour. Cut each into 4 squares and place on the prepared baking sheet. 

Step Three: Assemble

Place ham and then grated cheese on top of each square. In a small bowl, combine the spices and sprinkle ¼ to ½ teaspoon over the top of the cheese.

Step Four: Egg Wash

Combine egg with a tablespoon of water and whisk to combine. Brush over the inside of two corners of the square of pastry. Pull one side completely over the pastry and brush the entire outside of the pastry with the egg wash. Sprinkle the top with the spice mixture and a little flaky salt.

Step Five: Bake

Bake for 12-15 minutes until the pastry is puffed and golden brown. Let them cool slightly on a wire rack before serving. You don’t want to burn your mouth! 

Serve with a honey fruit salad, and you have a fabulous breakfast or brunch. Or serve as an appetizer with some peach salsa and chips.

Optional Add-ins For Ham and Cheese Pastries

• Bring out the sweet and savory side of these pastries with caramelized onions. 
• Spread a layer of fancy mustard on the sheet of puff pastry before adding the ham and cheese.
• Switch out the ham for sliced turkey.

A Few Recipe Notes

• The first time I made a breakfast pastry with puff pastry, I didn’t wrap the dough over the pastry. It completely unwrapped and I had a flat square pastry. The trick to keeping them wrapped is to overlap the dough and seal with an egg wash.
• Save the extra spice mix for another batch. Just seal in a ziplock and you can whip up a batch in no time.
• If you like mustard with ham, serve these with a bowl of honey mustard for dipping.

More Recipes for Breakfast

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