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The buttery, crisp layers of puff pastry fold around tasty ham and gooey cheese in these tempting handheld treats. A touch of zesty Dijon mustard transforms these bites from ordinary to exceptional, making them suitable for everything from relaxed family gatherings to fancy dinner parties.
I made these for our family get-together last Sunday, and my little nephew said they were "way tastier than the ones from that fancy shop." The trick is taking your time to properly press the edges and making sure the pastry sheets are fully thawed - cutting corners on either part won't give you the best outcome.
Key Components
- Puff Pastry: Should be totally defrosted but kept cool for optimal texture
- Ham: Go for good quality, thin slices that aren't overly moist
- Aged Cheddar: Grate it yourself as it melts smoother than packaged stuff
- Dijon Mustard: Gives a nice zing that balances the rich flavors
- Fresh Thyme: Adds a pop of flavor and makes them look prettier
- Egg Wash: Gives that gorgeous golden finish
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Step-by-Step Creation
- Step 1:
- Work with correctly thawed pastry - it needs to be cool yet bendable.
- Step 2:
- Smooth out to even thickness without working the dough too much.
- Step 3:
- Use a sharp blade for clean-cut squares.
- Step 4:
- Place filling in the center to stop leakage.
- Step 5:
- Use just a dab of water for sealing - excess water stops proper puffing.
- Step 6:
- Press edges down well with a fork.
- Step 7:
- Poke small holes to let steam escape.
- Step 8:
- Brush egg wash on top without letting it run down the sides.
- Step 9:
- Keep an eye on them during the last few minutes in the oven.
- Step 10:
- Let them rest briefly before eating so filling can set.
My grandma used to whip up something like this for family celebrations, though she worked with phyllo instead. These puff pastry ones are so much easier but still bring back sweet memories of cooking alongside her in the kitchen.
Prep-Ahead Wonder
These are a lifesaver for busy hosts, as you can put them together and freeze them unbaked for up to two months.
Presentation Ideas
- Arrange them nicely on a serving dish with some fresh herbs and a side of honey mustard dip for dipping.
- Serve them warm but not piping hot to get that perfect stretchy cheese effect.
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These ham and cheese puffs have become my favorite party food. They show that sometimes the most basic ingredient combos create the most unforgettable bites, especially when they're wrapped in flaky, buttery pastry.
Frequently Asked Questions
- → Can I prepare these in advance?
- Sure! Freeze unbaked for up to two months. Bake straight from frozen and just add a bit more baking time.
- → What’s the point of chilling the pastries?
- Chilling keeps the pastry crisp and makes it puff beautifully as it bakes.
- → What pairs well with these pastries?
- Try them with spicy jelly, honey mustard, or even a fresh green salad for balance.
- → Can I pick a different cheese?
- Of course! Swap in gruyere, provolone, or any aged cheese you like.
- → Why do I need slits on top?
- They let steam out during baking so the pastries don’t burst open.