Mini Ham and Cheese Croissants
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These Mini Ham and Cheese Croissants are a perfect little snack for any brunch or fancy breakfast you may be hosting. They are flakey, cheesy and combined with the tasty ham they can be filling too!
Pair with my Puffy Egg Bake or a fruit salad with Yogurt Parfaits. This post is sponsored by Wewalka Puff Pastry, all opinions are my own. UPDATE: Wewalka has rebranded as Jus-Rol in the U.S.A.
Why You’ll Love These Mini Croissants
- Mini Ham and Cheese Croissants are a great addition to add to your repertoire of holiday puff pastry recipes.
- They are quick and easy to make and oh so good!
- The best part is you can prep them the day before and all you have to do the next day is brush them with egg wash and bake.
Menu Pairings
- These would pair beautifully with my easy “Cheater Almond Croissants” and French Apple Pastries for a trio of easy Christmas morning pastries.
- For a Main Course try my Easy Egg Souffle Bake and crispy Home Fries
- For beverages try my Christmas Morning Punch or my Healthy Breakfast Smoothies
Step#1: Prep the Ham and Cheese Filling
- I recommend using square Swiss cheese because it will make it easier to slice into triangles.
- “Thin Slices” work even better since thinner cheese rolls up easier without breaking or cracking
- You’ll need 8 slices of cheese which will give you 16 triangles.
Then slice the ham in half. I like using Black Forrest ham, but really any ham will do.
STEP#2: Slice the Puff Pastry Sheet
- To create 16 triangles of puff pastry needed for this recipe, begin by slicing the puff pastry sheet in half.
- Then slice each half, in half, creating 4 strips.
Then turn the pastry’s orientation to face you vertically and slice down the center to create rectangles.
Creating the Triangles
Next slice each rectangle down the diagonal to create triangles. Et voila! You’ll have 16 triangles for your mini croissants.
Step#3: Roll the Croissants
Then place the cheese on top of the puff pastry and then add the ham on top.
Roll the pastry and the ham away from you, into a tight log and it will quickly form a crescent.
I actually like the ham to stick out a bit from the pastry because after it’s baked it’s pretty to see the ham peeking through.
The ham does not need to be perfect. The pastry will puff up around the ham while baking and will hide most of it.
Step#4: Brush with Egg Wash and Bake
Brush each croissant with a beaten egg. The egg wash will help keep the croissants together as they bake and prevent them from opening up in the oven.
The egg wash will also give your croissants a beautiful golden brown shine after they are baked.
These mini ham and cheese croissants bake up so light and flakey. They are just the perfect little nibble to add to your Christmas morning brunch.
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Mini Ham and Cheese Croissants
Mini Ham and Cheese Croissants are a great addition to your holiday brunch! They are quick and easy and oh so good!
The best part is you can prep them the day before and all you have to do the next day is brush them with egg wash and bake.
Ingredients
- 1 package of Wewalka Puff Pastry
- 8 slices baby Swiss Cheese slices (square shaped)
- 8 slices Black Forest Ham
- 1 egg, beaten
Instructions
Preheat oven to 425F (218C).
Slice the Swiss cheese squares on the diagonal to create triangles and set them aside. Cut the ham slices in half and set aside.
Unroll the puff pastry on a cutting board and keep it on the parchment paper. Be sure to orient it towards you in the landscape position,
with the short sides at the ends. Then cut the pastry sheet in half. Then cut each half in half. You will now have 4 vertical strips.
Then cut each strip in half, horizontally, to create 8 squares. Then cut each square down the diagonal to create 16 triangles. Transfer the parchment paper with the triangles on top of a baking sheet.
Orient the triangles so the pointy end is facing away from you and the straight edge is closest to you. Place the cheese triangle on top of
the pastry triangle so they fit together. Then bunch the ham up into a little log, at the straight edge, and roll away from you creating a crescent roll. Continue in this fashion until all crescent rolls are made.
Brush each crescent with the egg wash and bake at 425F (218C) for 25-30 minutes until the pastry is golden brown and the croissants are nicely
puffed up.
Notes
You can assemble the croissants the day before cover and refrigerate. Then the next morning brush with the egg wash and bake.
For a vegetarian croissant, you can replace the ham with a slice of cheddar cheese for an extra cheesy, cheese croissant
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 87Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 163mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 7g
Can you make this ahead of time and freeze them? I’m having a party and worried about the timing/don’t have time the day before to assemble
You can do that if you don’t use the Wewalka puff pastry since that brand cannot be frozen. But you could do it with any other puff pastry that is sold in the frozen food aisle, like Pepperidge Farm. Just assemble then freeze, then right before baking, brush with the egg wash. Hope you enjoy it!
I am making 80 of these for a baby shower for 50+ people!! I hope they are good at room temp. I am going to follow your recommendation of assembling ahead and baking the day of. The event is 45 minutes from my house. The location does not have a stove but has chafing dishes. I would rather sere at room temp as opposed to messing with Sterno. Thoughts.
Oh sure room temperature is fine as long as you serve them within 2 hours of baking since there is ham in it 🙂 You are a superwoman! 80!?! I’m impressed! Keep me posted on how it goes!
Made 80 for a baby shower and they were a big hit. SO easy and delicious. They definitely tasted like they came from a French Bakery. The directions and video were perfectly written and so helpful.
WOW! 80?! YOu are a super woman Karen! I’m so totally impressed! I’m so glad they were a hit! 🙂