This post is sponsored by Wewalka Puff Pastry, all opinions are my own.
Mini Ham and Cheese Croissants are a great addition to add to your repertoire of holiday puff pastry recipes. 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.
How To Make Mini Ham and Cheese Croissants
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STEP#1: Prep the Ham and Cheese Filling
I recommend using square Swiss cheese because it will make it easier to slice into triangles. 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.
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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- 1 package of Wewalka Puff Pastry
- 8 slices baby Swiss Cheese slices (square shaped)
- 8 slices Black Forest Ham
- 1 egg, beaten
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
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: 1
Amount Per Serving: Calories: 87Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 163mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 7g