Ham and cheese puff pastry
2 Puff Pastry Puff pastry, thawed and rolled into two large squares
1 tablespoon Dijon mustard
1 tablespoon of honey
2 cups medium cheddar cheese, grated
1/4 pound thinly sliced ham
Ingredients
2 Puff Pastry Puff pastry, thawed and rolled into two large squares
1 tablespoon Dijon mustard
1 tablespoon of honey
2 cups medium cheddar cheese, grated
1/4 pound thinly sliced ham
wash egg:
1 large egg
1 tablespoon of milk
1/4 teaspoon garlic powder
1 tablespoon dried parsley
directions
- Preheat oven to 425F. (400 for a convection oven.)
- Line a baking sheet with parchment paper.
- Place a piece of puff pastry on the baking sheet lined with parchment paper.
- Combine mustard and honey and brush over entire bottom layer, leaving a 1/2 inch border.
- Sprinkle half of the shredded cheddar cheese over the honey mustard.
- Place slices of ham over the cheese, followed by the remaining cheese.
- In a small bowl, whisk together the egg, milk, garlic powder, and parsley.
- Lightly brush the edge of the bottom layer of the puff pastry with the egg milk. Place the second square of puff pastry on top and pinch the edges to seal.
- Fold the bottom edge of the puff pastry over to create a sealed crust. Press edges together with a fork. (I lightly dip my fork in flour so it doesn’t stick to the dough while crimping.)
- Brush the puff pastry all over with the egg mixture. Cut three 2-inch slits in the center of the cake to allow steam to escape while baking.
- Bake for 20-25 minutes until puffy and golden. Let stand 5 minutes before cutting into squares or strips and serving.
- The easiest way to cut slices is with a pizza cutter.
