These baked ham and cheese puff pastry croissants are proof that the easiest recipes are often the best ones. Flaky, golden and filled with melty cheese, savory ham and a dollop of dijon mustard, this is the kind of recipe you'll find yourself making again and again. They're simple to make, impressive looking, and perfect for breakfast or brunch.
Jump to:
- Why You'll Love These Ham & Cheese Puff Pastry Croissants
- Ingredients You'll Need
- Cheese And Filling Variations
- How To Make Ham and Cheese Puff Pastry Croissants
- Tips For The Perfect Puff Pastry Every Time
- make-Ahead, Storage, and Reheating
- Frequently Asked Questions
- More Pastry Recipes
- 📖 Recipe
- ⭐️ Leave a Review
If you're looking for more brunch recipe ideas, here are plenty of options to add to your rotation! Favorites like bacon and egg smash tacos, traditional eggs Benedict, grab-and-go egg bites, or a hearty quiche-filled baguette are great options to keep on hand when you're planning breakfast or a cozy brunch at home.
Why You'll Love These Ham & Cheese Puff Pastry Croissants
- Ham and cheese croissants are super easy to make, use simple ingredients and are just plain delicious.
- They are easy to customize with different cheeses, meats or spreads.
- Make these with store-bought pastry and deli ham for convenience and ease.
- These stuffed croissants are perfect for breakfast, brunch or entertaining.
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Ingredients You'll Need
- Puff Pastry Sheets - Any store-bought or homemade puff pastry sheets can be used.
- Ham - Deli-style ham is quick and easy to use, or you could use leftover baked ham instead.
- Cheese - A blend of sharp cheddar cheese and parmesan is delicious in these croissants because of their bold flavors. But any cheese that melts well can be used.
- Dijon Mustard - Balances the flavor and adds a delicious tang to the finished ham croissants.
A full list of ingredients with exact quantities can be found on the recipe card below.
Cheese And Filling Variations
- Cheese - Swap the cheddar for Gruyere, Gouda, or Swiss cheese.
- Honey Mustard - Use honey mustard or add 1 Tablespoon of honey to the dijon mustard.
- Meats - Instead of ham, use turkey deli meat, prosciutto, cooked bacon or shredded roast chicken.
- Caramelized Onions - Add caramelized onions inside the puff pastry with the ham before assembling.
- Dipping Sauce - Serve them with a dipping sauce like roasted garlic aioli or, for something spicy, sriracha aioli!
- Make It Vegan - Make these vegan by using an oil-based puff pastry and substituting the ham for sliced smoked tofu, or crispy tofu. Swap the cheese for a plant-based alternative and skip brushing egg on the top, instead brush or mist the croissants with a tiny bit of water.
How To Make Ham and Cheese Puff Pastry Croissants
Step 1
Preheat the oven to 425°F. Roll out the puff pastry and cut it into eight 6"x6" squares.
Spread a generous dollop of Dijon diagonally, from corner to corner, on each piece of pastry. Top the mustard with shredded cheese, and on top of that, add a loosely rolled piece of ham.
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Step 2
Fold one corner of the pastry over the top of the ham and brush the corner with egg, then fold the opposite corner overtop, encasing the ham and cheese in the puff pastry.
Brush the entire pastry with egg.
Step 3
Bake for 20 minutes until the ham and cheese croissants are golden brown and crispy.
Step 4
Top with finely diced chives and serve immediately.
Tips For The Perfect Puff Pastry Every Time
- Keep the puff pastry chilled until you are ready to work with it. If it sits at room temperature too long, the butter softens and melts, which prevents the dough from puffing up into light, flaky layers as it bakes.
- A hot oven is key for getting maximum "puff", so don't be tempted to bake them at a lower temperature.
- Gently seal the edges without pressing too hard, since flattening the dough can stop the pastry from rising the way that it should.
make-Ahead, Storage, and Reheating
- To Make-Ahead - Assemble the ham and cheese croissants, lightly wrap the baking sheet with plastic wrap and refrigerate for up to 24 hours before baking.
- To Store - Store leftovers in an airtight container, and keep in the refrigerator for up to 4 days.
- To Reheat - Reheat ham and cheese croissants in the oven (for best texture), air-fryer, or microwave.
Frequently Asked Questions
Yes! They can be frozen after they have been fully baked. Let them cool completely, then freeze them in an airtight container or ziplock bag. Reheat them in the oven at 325°F until they are warmed through.
Yes! Assemble them, cover the baking sheet with plastic wrap and refrigerate for up to 24 hours. Brush the croissants with the egg wash just before they go into the oven.
Cheeses like Gruyere, Swiss, Havarti, or cheddar melt smoothly and pair best with ham. If you want some cheese pull action, add some shredded mozzarella!
If you try these baked ham and cheese puff pastry croissants or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Baked Ham and Cheese Puff Pastry Croissants
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Print Recipe Pin RecipeIngredients
- 400 grams Puff Pastry
- 1 ¼ cups Cheddar Cheese shredded
- ½ cup Dijon Mustard
- ½ cup Parmesan Cheese shredded
- 8 pieces Black Forest Ham
- 1 Egg
- Diced Chives for topping, optional
Instructions
- Preheat oven to 425℉ and line a large baking sheet with parchment paper. Roll out the puff pastry to a 12" x 24" rectangle. Cut eight equal-sized squares out of the puff pastry, each square should be 6" x 6". Whisk the egg in a small bowl and set it to the side.
- Spread 1 Tablespoon of Dijon mustard diagonally across each square of puff pastry. Evenly divide the cheddar cheese among the pastries, sprinkling it over the mustard in a diagonal line from corner to corner. Repeat with the Parmesan cheese. Roll each slice of ham into a loose log and place it on top of the cheese, following the diagonal.
- Fold one corner of the puff pastry over the ham and brush the top of it with the egg wash (this acts as a "glue" that helps hold the puff pastry together while it is baking). Fold the opposite corner over top, making sure to overlap the pastry to enclose it, creating a snug "blanket" around the ham and cheese.
- Evenly space the croissants on the parchment-lined baking sheet, leaving a good amount of space between each one (depending on the size of your baking sheet, you may have to use two). Brush all exposed puff pastry with the egg wash. Bake ham and cheese croissants for 20 minutes until golden brown and crispy. Top with diced chives and serve immediately.
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Notes
- Ham - Other options for meat include turkey, prosciutto, cooked bacon, or shredded chicken.
- Cheese - Instead of cheddar cheese, you can use Gouda, Harvarti, Gruyere, or Swiss cheese.
- Add extra fillings like caramelized onions, spinach, mushrooms, or asparagus.
- Serve the croissants with a dipping sauce like sriracha aioli or creamy garlic aioli.
- Keep the puff pastry cool until you are ready to work with it. Allowing it to sit at room temperature for too long could result in the butter melting and the pastry not puffing up as it should.
- Baking the croissants at a high temperature is key to achieving the signature "puff" of the pastry.
- Gently seal the edges when wrapping up the pastries. Flattening the dough too much can cause the pastry not to rise as it should.
- Store leftover baked ham and cheese croissants in an airtight container in the fridge for up to 4 days.
- To make ham and cheese croissants ahead of time, prepare them and wrap the baking sheet with plastic wrap. Refrigerate for up to 24 hours before baking. Brush the tops with egg just before baking to prevent the pastry from getting soggy.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
We are obsessed with these ham and cheese croissants. When I worked an office job, breakfast meetings almost always included pastries, and the ham and cheese croissants from the local bakery were everyone's favourite. Now that I'm a stay at home mom running this blog full-time, those meetings and the croissants are a thing of the past, so making my own felt like the only solution!