Love French food but don’t want to mess with a knife and fork? These mini Croque Monsieur appetizers take everything you adore about the classic, melty cheese, salty ham, creamy béchamel, and tuck it into flaky puff pastry. Easy to prep, elegant on a platter, and totally snackable.

A French Inspired Appetizer

If I could hop a plane to Paris just for lunch, I probably would. But since that’s not really in the cards, I bring the French vibes home, with puff pastry, ham, and a creamy béchamel that smells like it came straight from a café kitchen. These mini Croque Monsieur appetizers feel a little fancy but are secretly simple. And you don’t need silverware or a passport.

Whether I’m throwing a brunch, hosting a Derby party, or just need something that looks a bit more polished than sausage balls (though no shade, I love those too), these always come through. They’re warm, golden, cheesy bites that somehow feel elegant but still get eaten by the handful.

A French-ish Favorite, But Easier

Traditional croque monsieur sandwiches are ooey, gooey, and, honestly, a bit of a fork-and-knife situation. These? Not so much. I swapped the bread for buttery puff pastry and baked them in cute little rounds. Same cozy ham-and-cheese comfort, no utensils, no mess, just flaky layers and that creamy béchamel bubbling over the top.

I’ve served these more times than I can count, cocktail parties, late-night snacks, you name it. The first time I made them was after a concert when my girls got home late with a friend in tow. I figured they’d want a bite. I went to bed, and by morning there were two left. Cold, no reheating, and still apparently “so good.” I’ll take that win.

Why You’ll Want These On Repeat

You can make them ahead of time.
They’re easy to pick up and eat—no forks, no fuss.
People always ask for the recipe. Every. Single. Time.
They’re great hot, but also still tasty at room temp (which is key for parties).
They look fancy, but they’re really low-effort.

They smell so delicious it’s hard to wait for them to cool. They are trés bon while hot, but just as good once they’re at room temperature. No utensils necessary, the perfect finger food appetizer.

A baking sheet of puff pastry appetizers

What You’ll Need

Here’s the deal, only a few ingredients really matter here:

The ingredients for mini croque monsieurs

Puff pastry – I go for one made with real butter (Dufour or Trader Joe’s if I can get it). It bakes up crisp, golden, and actually tastes like something.
Ham – Leftovers work. Deli slices are fine too.
Gruyère cheese – It’s the soul of a croque monsieur. Nutty, melty, perfect.

Check the recipe card below for all the details, including how to make that creamy béchamel sauce.

On Puff Pastry Brands

If you’re lucky enough to live near a Trader Joe’s or spot Dufour in the freezer section, grab it. Both are made with real butter, and it shows. The layers puff beautifully, and the flavor? Worth every extra cent.

But listen, I’ve used Pepperidge Farm plenty of times, and it absolutely gets the job done. So if that’s what’s in your freezer, don’t overthink it, use what you’ve got.

Making Béchamel Isn’t Scary

If you’ve made mac and cheese from scratch or stirred up a roux for something like crawfish étouffée, you’re already halfway there.

Melt the butter, whisk in some flour, and slowly pour in the milk while stirring. It’ll look lumpy at first, just keep going. After a few minutes, it smooths out into a thick, creamy sauce. A spoonful of mustard and some seasoning, and that’s it. Done.

I also use this base sauce in my cheesy lasagna and macaroni with a twist, so once you’ve got it down, it’ll come in handy for all kinds of things.

Step-by-Step (It’s Easier Than It Sounds)

As fancy as these sound, they’re very simple to make and can be prepared in advance.

Step 1: make the sauce

Melt butter, add flour and then slowly add milk cooking until it has thickened. Then add a little mustard and salt and pepper.

A saucepan with bechamel sauce — Make a simple bechamel sauce.

Step 2: assemble

Roll out the puff pastry and cut it into into rounds, then top with the béchamel sauce. Sprinkle the top with chopped ham and gruyere.

a baking pan of assembled croque monsieurs — Top puff pastry with sauce, ham and cheese.

Make sure you chop the ham into small pieces so that they’re easier to eat. You can assemble these hours ahead of time and stash them in the fridge. Then just bake when you’re ready.

Mini croque monsieurs on a serving platter.

I’ve made these mini croque monsieurs more times than I’ve made banana pudding lately, and that’s saying something. They’re foolproof, always a crowd favorite, and just a little extra without being over the top. If you’re planning a get-together, trust me, these need to be on the menu.

And if you’re sticking with a French theme, you have to try these French onion pastry bites. Or serve something lighter like these cucumber tea sandwiches that people always underestimate until they disappear.

Go ahead and bring a little bistro magic to your kitchen. No boarding pass required.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.