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Melty Ham & Cheese Pastry Squares

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4.3 from 31 reviews

This Favorite Ham & Cheese Puff Pastry Appetizer features flaky, golden puff pastry filled with savory black forest ham and melted Gruyère cheese, enhanced by a layer of Dijon mustard. Perfect as a crowd-pleasing appetizer or a quick meal paired with a salad, it delivers rich flavors with minimal effort. Adapted from Ina Garten, this recipe is straightforward and yields deliciously crispy and cheesy squares that everyone will love.

Ingredients

Scale

Pastry

  • 1 package (2 sheets) frozen puff pastry, defrosted
  • Flour for dusting
  • 1 egg
  • 1 tbsp water (for egg wash)

Filling

  • 2 tablespoons Dijon mustard
  • ¼ pound black forest ham, thinly sliced
  • ½ pound Gruyère cheese, grated

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it is hot and ready for baking the puff pastry to golden perfection.
  2. Prepare Egg Wash: Lightly beat one egg with 1 tablespoon of water to create an egg wash. Set it aside to use later for sealing and glazing the pastry.
  3. Prepare Work Surface: Place a piece of parchment paper on your work surface and dust lightly with flour to prevent sticking when rolling out and handling the pastry sheets.
  4. Lay Puff Pastry Sheet: Place one sheet of the defrosted puff pastry on the floured parchment paper, ready for layering the fillings.
  5. Spread Mustard: Using the back of a teaspoon, brush a layer of Dijon mustard onto the pastry sheet, leaving a 1-inch border around the edges for sealing. Use a ruler for precision if desired.
  6. Add Ham: Within the mustard boundary, layer the thinly sliced black forest ham evenly, overlapping slightly to cover the surface evenly.
  7. Add Cheese: Sprinkle the grated Gruyère cheese generously over the ham layer to ensure a rich, cheesy filling.
  8. Seal Edges: Brush the 1-inch border of the pastry sheet lightly with the prepared egg wash to act as glue for the top layer.
  9. Top with Second Sheet: Carefully place the second sheet of puff pastry over the filled bottom sheet, aligning the edges precisely.
  10. Trim Edges: Using a sharp knife, trim the edges of the stacked sheets so that they align perfectly, similar to cutting crust off a sandwich. Use a swift downward motion to avoid dragging and ensure good rise.
  11. Press Edges: Lightly press around the edges to seal the two sheets together firmly.
  12. Apply Egg Wash: Brush the entire top surface of the pastry with more egg wash to give it a beautiful golden color when baked.
  13. Vent Pastry: Cut a few small slits in the top sheet to allow steam to escape during baking, preventing sogginess.
  14. Transfer to Baking Sheet: Transfer the pastry on the parchment paper to a baking sheet carefully without disturbing the layers.
  15. Bake: Bake in the preheated oven for 20 to 25 minutes or until the pastry is puffed up and golden brown.
  16. Cool and Cut: Allow the baked pastry to cool for a few minutes, then cut it into 12-16 squares depending on preferred size.
  17. Serve: Serve the warm ham and cheese puff pastry squares as an appetizer or alongside a salad for a quick meal.

Notes

  • Defrost puff pastry overnight in the refrigerator before beginning to ensure it is workable.
  • If puff pastry sheets are unavailable, purchase a whole block of frozen dough, roll it out on a lightly floured surface, and cut it into two 10 x 12-inch sheets.
  • Use a sharp knife and a swift cutting motion to ensure puff pastry rises properly without dragging the dough.
  • Brush egg wash on edges and top for a shiny, golden crust and to help seal the pastry well.

Find it online: https://yumfoodusa.com/melty-ham-and-cheese-pastry-squares/