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 classic 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
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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.
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.
What You’ll Need
- 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.
If you’re serving appetizers, a few good pieces make all the difference. My Modern Hosting Essentials board is filled with simple serving pieces, marble boards, gold knives, pedestal bowls, and coupes, that make even the easiest snacks look intentional.
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.
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.
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.
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.
Featured reader review
“These are the best appetizers ever! I made them for the first time for some guests. They didn’t take me very long to make, and they were all consumed in a matter of minutes. Very popular! This might be my new go-to when I need to bring something to an event.”
Ryan
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.
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.
Mini Croque Monsieur with Béchamel
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 ½ tablespoon whole grain dijon mustard
- salt and pepper
- 1 sheet puff pastry 14 oz
- ½ cup ham diced
- 1 cup gruyere shredded
- 1 egg lightly beaten with water
Instructions
- Preheat oven to 425º. Line cookie sheet with parchment paper.
- In a small saucepan, melt the butter over medium heat, add flour and stir constantly for about three minutes, until smooth. Slowly add milk while whisking for about 5 minutes until it thickens. Remove from heat and add mustard. Salt and pepper to taste.
- Roll out pastry slightly into a 13 X 15 rectangle and cut into rounds with a 2 inch biscuit cutter. Use a smaller cutter to make a circle inside each round without cutting all the way through. Poke the center with a fork.
- Use a pastry brush to brush the edges of the rounds with an egg lightly beaten with a tablespoon of water.
- Top each round with about ½ teaspoon of the béchamel, some chopped ham and shredded cheese. (You will have some bechamel left over. Sprinkle pepper on top.
- Bake for 15 minutes, or until golden and puffy.
Video
Barbara’s Tips + Notes
- Try using Dufour puff pastry if you can find it.
- You can assemble and refrigerate before baking.
- You can make them vegetarian by leaving off the ham.
- If you don’t have a biscuit cutter, use a knife to cut around a small glass.
- These can be served warm or at room temperature.
Nutrition
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Maggie says
Do you fold the puff pastry at all? Or do you bake them FLAT? The picture shows that they look like a donut hole, but you never mention folding the dough at all. So I was confused. Do you spread the bechamel at all or just place it in the center?
I don’t see the purpose of the egg wash unless you fold the dough to the center which was never mentioned.
Barbara Curry says
You do not fold the dough. The pastry just comes up around the filling as it bakes. The egg wash gives it a pretty golden color. I just place the bechamel in the center, it’s pretty thick so you don’t need to spread it around. Good luck, you’re going to love them!
Brooke says
When you say you can prepare them ahead, won’t the ham and cheese come off with the plastic wrap when you open to cook? Or do you mean just to prep and wrap the dough in advance?
Barbara Curry says
The ham and cheese stick to the Bechamel sauce, so it doesn’t come off on the plastic wrap.
Midmodtom says
This has become a go-to for parties. The Croque Monsieur is one of my favorite sandwiches and to have it in hors d’oeuvers-form is a dream. For folks that want ‘more flavor’ be sure to buy an aged Gruyere, that’s where they flavor really comes from. I’ve found too that you really can’t add too much cheese. Someone else mentioned using more bechamel which I also found keeps the texture less-dry. Thank you for coming up with a wonderful appetizer and sharing it!
Barbara Curry says
I agree aged Gruyere is the best! Glad you like it, it’s one of our favorites too.
Tom Saaristo says
A great idea and starting point. As some other people have mentioned there is room for making them your own. I simply added more sauce and more cheese, these can handle it. Also seasoned generously
Barbara Curry says
Thanks for the suggestions.
Amy says
Good flavors. I’d make half the mornay sauce for that amount of ham and cheese. I made squares and kept the filling in the center. The puff pastry I had was old so didn’t rise well and the filling went everywhere, but was still very good! I’ll mix the ham and cheese with the sauce next time, and there will definitely be a next time!
Barbara Curry says
I like the idea of mixing the ham and cheese with the sauce.
Toni McCormick says
These sound lovely! Can’t wait till cooler weather to make them! Don’t know if Publix still carries it, but their Green brand had a 100% butter puff pastry. I never tried it as we were traveling.
QUESTION: I’d love to see a Croque Monsieur gougères recipe!
Barbara Curry says
We don’t have a Publix, but that’s good to know.
Toni McCormick says
We don’t either, I saw it while traveling some years back. My one attempt w Dufour (from Whole Foods) was a disaster as it was obvious the pastry defrosted and then re-frozen. The dough wouldn’t roll out and was very sticky. IF the U.S. ONLY had Picard’s!
Cindy Barranco says
Am confused if you roll them or leave them flat. Am assuming the egg wash just helps them brown? Thank you
Barbara Curry says
You are correct, the egg wash just makes golden brown. They stay flat and puff up around the sauce.
Alex Simmons says
Hello, I’m really looking forward to trying this recipe. I was wondering if a non-dairy milk could be used like oat or would whole milk give it the best taste & texture?
Barbara Curry says
I have never cooked with non-dairy milk. However, I don’t know why it wouldn’t work for this sauce. Let me know how it turns out.
Laura says
Phenomenal!! So simple but such a crowd pleaser.
Barbara Curry says
Thanks so much for your review! Puff pastry makes the best appetizers.
Jennifer L Simoniello says
Can I prepare them the night before and then pop them in the oven the next morning for brunch?
Barbara Curry says
Yes, just make sure they are covered so that no air gets in to dry them out.