Ingredients
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Pastry: 2 sheets frozen puff pastry (thawed, approx. 17.3 oz).
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Fillings: 10 oz sliced deli ham, 8 oz Gruyère cheese slices, 2.7 fl oz Dijon mustard (optional).
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Finishing: 1 large egg (whisked), Everything bagel seasoning (optional).
Instructions
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Prep: Preheat oven to 425°F. Line a large baking sheet with parchment paper. Ensure your puff pastry is thawed but still cold to the touch for the best rise.
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Cut: Roll out each sheet slightly on a lightly floured surface. Slice each sheet into six equal rectangles (12 total).
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Layer: Brush the edges of each rectangle with the whisked egg. Spread a small amount of Dijon mustard in the center. Place one slice of Gruyère and a folded slice of ham on top.
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Fold: Lift one corner of the pastry toward the center, then fold the opposite corner over it to create a “blanket” effect. Press gently to seal where they overlap.
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Wash & Season: Transfer to the baking sheet. Brush the tops of the pastries with the remaining egg wash and sprinkle with everything bagel seasoning.
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Bake: Bake for 18–22 minutes until the pastry is puffed high, golden brown, and the cheese is bubbly.
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Cool: Let them rest for 5 minutes before serving so the cheese doesn’t run out.
Notes
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Pastry Tip: If the dough becomes too soft or sticky while you are working, pop it in the fridge for 10 minutes. Cold fat (butter/shortening) in the dough is what creates those distinct flaky layers.
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Cheese Swap: If Gruyère is too pricey, Jarlsberg or a sharp white cheddar are excellent substitutes.
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Make Ahead: You can assemble these, freeze them on a tray, and then store them in a bag. Bake straight from frozen (just add 3–5 minutes to the bake time).
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Frensh