Ham and cheese stuffed croissants (Printable version)
Buttery croissants stuffed with ham, Swiss cheese, and Dijon mayo, baked until golden and melty.
# What you need:
→ Croissants
01 - 6 large croissants, store-bought or homemade
→ Filling
02 - 6 slices cooked ham
03 - 6 slices Swiss cheese (Emmental or Gruyère)
04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons mayonnaise
06 - 1 tablespoon chopped fresh chives (optional)
07 - Freshly ground black pepper to taste
→ Topping
08 - 1 large egg, beaten for egg wash
09 - 2 tablespoons grated Parmesan cheese (optional)
# How To:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice each croissant horizontally, leaving the back edge intact to create a pocket for filling.
03 - Whisk together Dijon mustard, mayonnaise, and chives if using. Season with black pepper to taste.
04 - Spread approximately 1 teaspoon of mustard mixture inside each croissant pocket. Layer one slice of ham and one slice of Swiss cheese inside.
05 - Gently press croissants closed and arrange on prepared baking sheet, seam side down.
06 - Brush tops of croissants with beaten egg using a pastry brush. Sprinkle with grated Parmesan if desired.
07 - Bake for 15-18 minutes until croissants are golden brown, cheese is melted and bubbling, and filling is thoroughly heated.
08 - Allow croissants to cool for 2-3 minutes before serving to prevent burning from hot filling.
# Expert Advice:
01 -
- The contrast between the flaky, buttery exterior and the warm, gooey filling creates pure comfort in every bite
- These come together in under 35 minutes but taste like something from a French bakery
02 -
- Different ovens bake differently, so start checking at 15 minutes to avoid burning the delicate pastry
- Letting them rest for those few minutes after baking is crucial or you'll lose all that lovely cheese filling when you cut into them
03 -
- Look for croissants that feel heavy for their size, which usually indicates a better butter content
- If your croissants are very fresh, toast them lightly for 5 minutes before stuffing so they don't become soggy