Mini Ham and Cheese Croissants

These Mini Ham and Cheese Croissants are a perfect little snack for any brunch or fancy breakfast you may be hosting. They are flaky, cheesy, and combined with the tasty ham, they can be filling too! 

Pair with my Puffy Egg Bake or a fruit salad with Granola Yogurt Parfaits.

And if you’re a die-hard croissant lover, then you must try my Croissant Bread Pudding Recipe. SO good!

The Puff Pastry Matters

• Select the best quality puff pastry you can find. The better the pastry the more puffed up and flaky your mini croissants will be.
• Here in France I can get really great, artisinal puff pastry at my local market, but in the U.S.A my favorite brand is Dufor Puff Pastry.
• If you can’t find this brand, just read the ingredients and look for puffed pastry made with butter! And not palm oil or vegetable oil.

Step#1: Prep the Ham and Cheese Filling

• I recommend using square Swiss cheese because the flavor profile works well with the ham. But you can also use sliced cheddar as well if you prefer.
• “Thin Slices” work even better since thinner cheese rolls up more easily 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 Forest ham, but really any ham will do.Any leftover ham or cheese can be used for my Ham and Cheese Slider recipe. 

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 so it faces you vertically and slice down the center to create rectangles.

Creating the Triangles

• Next, slice each rectangle on the diagonal to create triangles. Et voila! You’ll have 16 triangles for your mini croissants. 
• Place the cheese on top of the puffed pastry, triming it if needed to fit on the puffed pastry triangle.
• Then take the slices of ham, and use one slice or a half of a slice, rolled up into a flat log, to fit on the triangle.

Step#3: Roll the Croissants

• 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

• Place an egg in a small bowl, and whisk until combined.
• Brush each croissant with the 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. 
• Place the croissants on a baking sheet lined with parchment paper and bake at 400F for 17-20 minutes or until puffed up and golden brown.

Serving and Baking

• These mini ham and cheese croissants bake up so light and flakey. They are just the perfect little nibble to add to your weekend brunch. 
• Place them on a cooling rack to cool slightly and set up. They will be less fragile that way.
• Pile high on a platter and serve as is, or will alittle Dijon mustard or honey mustard for dipping.