Maple Mustard Ham and Gruyère Puff Pastry
Heather Bowes
Brunch, lunch, dinner with a salad, or a fanciful appetizer. How large you make these savory pastries is up to you, they are easy to make ahead and keep in the refrigerator or freeze before setting in a hot oven to bake into crispy, flakey, deliciousness. I made my puff pastry from scratch (I suggest King Arthur’s quick puff pastry recipe) but keep it simple and use pre-made pastry from your grocery freezer section. Just be sure to thaw in the refrigerator according to the package directions ahead of time! Enjoy.
Ingredients
- 1 sheet puff pastry (8 oz) defrosted according to package
- 6 oz sliced ham such as Black Forest
- 6 oz Gruyère cheese
- Ben’s maple syrup
- Dijon mustard
- Fresh thyme
- 1 egg whisked together with 1 tablespoon water
Directions
- Roll out puff pastry. Cut into 6 rectangles, once lengthwise then half into thirds.
- Place rectangles on a baking sheet lined with parchment paper.
- The center will be the line if you fold the pastry into a triangle, spread a dollop of Dijon along the center line from one corner to the other.
- Set sliced ham (folded) on top of the Dijon, then top with sliced cheese.
- Drizzle Ben’s maple syrup over the cheese from one corner to the other.
- Brush egg wash on the bare corner parts of the pastry. Fold these edges over the filling and on top of one another pressing gently to seal.
- Brush egg wash on the pastry and sprinkle with fresh thyme leaves.
- Set in the refrigerator while you preheat the oven to 425 degrees F. (*don’t skip this step)
- Bake until golden and crisp, better to over bake than under bake, about 20 minutes.
- Remove from the oven and serve warm. Enjoy!