Ham-And-Cheese Puff Pastries Recipe

Active Time:

10 mins

Bake Time:

20 mins

Cool Time:

5 mins

Total Time:

35 mins

Servings:

10

Made with flaky puff pastry, these ham and cheese pastries with Creole mustard taste like the product of a classic French bakery.

No dough lamination required here: the puff pastry—which you can find in the freezer aisle—is flaky and light, complemented by a lovely filling of ham, Gruyère, thyme and honey mustard. Creole mustard adds tang and thyme brings a subtle freshness to the filling, which does not overwhelm the delicate pastry. As an added bonus, this ham and cheese puff pastry has serious staying power—it tastes just as great when it has been sitting out at room temperature.

Learn how to make these ham and cheese puff pastries, and try this recipe at your next brunch.

Ingredients for Ham-and-Cheese Puff Pastries

To make these pastries, you'll need:

Creole mustard: A spicy, tangy condiment that brings out the flavor of the ham and cheese. Can substitute with other types of mustard if needed, including Dijon or spicy mustard.
Honey: Sweetness balances the mustard flavor.
Frozen puff pastry sheets: The quick base of these pastries. Thaw before using.
All-purpose flour: For dusting your work surface.
Deli ham slices: Any type of sliced meat will work nicely in these pastries.
Gruyère cheese slices: Can substitute with other types of cheese, including Swiss, Cheddar, Havarti, and more.
Fresh thyme leaves: Adds a floral, herby note.
Large egg: Lightly beaten for egg wash to encourage even browning and shine.

How To Make Ham-and-Cheese Puff Pastries

Full instructions are below, but here's a brief recap before you get started:

Step 1. Line baking sheets with parchment; set aside.
Step 2. Stir to combine mustard and honey.
Step 3. Unfold puff pastry sheets onto a lightly floured surface and roll each to a 15- x 12-inch rectangle. Transfer to baking sheets.
Step 4. Top half of each rectangle with mustard, leaving a ½-inch border. Top with a layer of ham and cheese. Sprinkle with thyme.
Step 5. Brush edges of pastry with egg wash. Fold puff pastry over filling, and seal edges with a fork. Brush tops with egg wash. Cut slits into tops.
Step 6. Bake until deep golden brown, 20 to 25 minutes, rotating sheets once. Cool slightly, then cut each crosswise into 5 pieces. Garnish with thyme.

Tips for Working With Puff Pastry

Our Test Kitchen offered a few tips for using puff pastry in this recipe:

Thaw: Before using, thaw store-bought puff pastry dough in the fridge overnight or for 40 minutes at room temperature.
Watch the temperature: Thaw the puff pastry as directed before using, but don't let it sit too long at room temperature. As the puff pastry softens it may become sticky and difficult to work with.
Prevent tears: Be sure not to unfold the pastry sheets until fully thawed to prevent tearing.
Keep chilled: If you're using one sheet at a time, it's best to keep the unused sheets chilled.
Use a sharp knife: For clean slits in the pastry.
Prep ahead: Save time by filling and sealing the puff pastry dough a day or two ahead. Cover and chill (or freeze up to two weeks) until you're ready to bake.

Can I Make Ham-and-Cheese Puff Pastries Ahead?

These ham and cheese pastries can be filled, sealed, and refrigerated up to two days ahead, or frozen for up to two weeks. Thaw overnight in the refrigerator if frozen. Brush tops with egg wash, cut slits, and bake as directed before serving.

How To Store and Reheat Leftover Ham-and-Cheese Puff Pastries

Leftover pastries can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to one month. Reheat in an air fryer or oven until hot throughout to crisp up before serving.

What To Serve With Ham-and-Cheese Puff Pastries

These simple but elegant breakfast pastries are the perfect complement to a family-style breakfast or brunch. Serve alongside your favorites, including quiche, scrambled eggs, yogurt parfaits, breakfast casseroles, fruit salad, and more.

More Quick Puff Pastry Recipes You'll Love

From appetizers to breakfast pastries, these puff pastry recipes are quick to whip up, yet elegant and satisfying:

Editorial contributions by Katie Rosenhouse.

Ingredients

3 Tbsp. Creole mustard
1 Tbsp. honey
1 (17.3-oz.) pkg. frozen puff pastry sheets (such as Pepperidge Farm), thawed
All-purpose flour for work surface
8 deli ham slices (preferably Black Forest, 4 oz.)
4 (1/2-oz.) Gruyère cheese slices
3/4 tsp. chopped fresh thyme leaves, plus more for garnish
1 large egg, lightly beaten

Directions

Prepare oven and baking sheets:

Preheat oven to 425°F with racks in upper third and lower third positions. Line 2 large baking sheets with parchment paper, and set aside.
Make mustard sauce:

Stir together Creole mustard and honey in a small bowl; set aside.
Prepare puff pastry sheets:

Unfold each puff pastry sheet on a lightly floured work surface. Roll each sheet into a 15- x 12-inch rectangle. Transfer pastry rectangles to prepared baking sheets.
Add mustard, ham, and cheese:

Spread mustard mixture evenly over half of each rectangle lengthwise, leaving a 1/2-inch border around edges. Layer ham and Gruyère slices evenly over mustard mixture, leaving a 1/2-inch border. Sprinkle evenly with thyme.
Seal pastries:

Whisk together egg and 1 tablespoon water in a small bowl. Brush edges of both pastry rectangles with egg wash, and fold in half lengthwise over filling, creating 2 (15- x 6-inch) rectangles, and crimp edges with a fork to seal. Brush top of each puff pastry with egg wash.
Cut slits in pastry:

Cut 5 or 6 (3-inch) diagonal slits on top of each pastry, and gently separate slits to slightly reveal filling.
Bake:

Bake in preheated oven until puff pastries are deep golden brown, 20 to 25 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Remove from oven; cool slightly, about 5 minutes.
Slice and serve:

Transfer to a cutting board; cut each puff pastry crosswise into 5 pieces. Transfer to a serving plate. Garnish with additional thyme, and serve.

Frequently Asked Questions

What other cheeses can I use in ham-and-cheese puff pastries?

You can substitute the cheese in these pastries for any type you prefer, including Swiss, Cheddar, fontina, Havarti, and more.
Do I have to egg wash pastries before baking?

Egg wash helps promote even browning, and gives the pastries a light sheen. We recommend it, but it can be skipped if needed.
Can I make these ham-and-cheese pastries with other types of meat?

Swap the ham in these pastries for any type of deli meat you prefer, or you can skip the meat entirely and sub in caramelized onions, mushrooms, and more.