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Crispy Puff Pastry Ham and Gruyère Appetizer Recipe

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  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12–16 squares 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

This Favorite Ham & Cheese Puff Pastry Appetizer combines golden, flaky puff pastry with melted Gruyère cheese and savory black forest ham. Simple and elegant, this oven-baked recipe is perfect for entertaining or as a quick meal alongside a salad. Adapted from Ina Garten, it delivers rich flavors with minimal effort.

Ingredients

Scale

Pastry

  • 1 package (2 sheets) frozen puff pastry, defrosted
  • flour for dusting

Filling

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

Egg Wash

  • 1 egg
  • 1 tablespoon water

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it reaches the ideal temperature for puff pastry to rise and become golden.
  2. Prepare Egg Wash: Lightly beat one egg with 1 tablespoon of water in a small bowl. Set this egg wash aside; it will be used to seal and glaze the pastry.
  3. Prepare Work Surface: Place a piece of parchment paper onto your workspace and dust lightly with flour to prevent sticking.
  4. Roll Out First Pastry Sheet: Lay one sheet of defrosted puff pastry on the floured parchment paper.
  5. Apply Mustard: Using the back of a teaspoon, evenly brush the Dijon mustard over the dough, leaving a 1-inch border around the edges uncoated to help seal the pastry later on. Using a ruler helps keep a precise border.
  6. Add Ham: Within the mustarded area, arrange the thinly sliced black forest ham in overlapping layers to cover the surface evenly.
  7. Add Cheese: Sprinkle the grated Gruyère cheese evenly over the ham layer, distributing it to ensure each bite is cheesy.
  8. Seal Edges: Brush the 1-inch pastry border with some of the egg wash to help the top layer stick securely.
  9. Top with Second Pastry Sheet: Carefully place the second puff pastry sheet on top of the filling, aligning edges with the bottom sheet.
  10. Trim Edges: Using a sharp knife, trim the edges of the combined pastry so both sheets are flush and even. Cut with a swift downward motion – dragging the knife can prevent proper rising. Press edges lightly to seal.
  11. Glaze and Vent: Brush the top layer with remaining egg wash for a golden finish. Use the knife to cut a few small slits in the top to allow steam to escape during baking.
  12. Transfer to Baking Sheet: Transfer the assembled pastry (with parchment) onto a baking sheet without disturbing the layers.
  13. Bake: Bake for 20 to 25 minutes until the puff pastry is fully risen, golden, and crisp.
  14. Cool and Serve: Let the puff pastry cool for a few minutes after baking. Cut into 12 to 16 squares depending on desired size and serve warm as an appetizer or light meal.

Notes

  • Defrost frozen puff pastry overnight in the fridge before starting for ease of handling.
  • If puff pastry sheets are unavailable, use a block of dough rolled out into two 10×12 inch sheets on a floured surface.
  • Use a sharp knife and a straight swift cut to prevent compromising the puff pastry’s rise.
  • The egg wash helps seal the pastry edges and gives a shiny, golden finish.
  • Slitting the top pastry layer is essential to let steam escape and avoid sogginess.

Find it online: https://recipes.mbeams.com/crispy-puff-pastry-ham-and-gruyere-appetizer-recipe/