Super easy ham and cheese puff pastry croissants, perfect for a holiday breakfast, brunch, or a party. You can prepare them in about 10 minutes and then bake them.
After the Crispbread and the Best Obatzda, I have another quick and delicious breakfast recipe for you today: these easy ham and cheese croissants made with puff pastry and sesame seeds. This is the ultimate breakfast sandwich: Crispy, flaky, buttery croissants filled with hot ham and oozy, melty cheese.
For more easy breakfast ideas, check out these delicious recipes: Fruit Salad, Breakfast Crescent Rolls, or learn How to Make a Full English Breakfast with Baked Beans.
I use puff pastry often, and I make lots of party nibbles with it; puff pastry makes excellent appetizers and finger food, it’s easy to work with, and it’s economical and versatile. And not to forget, it is such a crowd and kids’ pleaser. A plate of puff pastry nibbles in any form or with any filling is always the first one empty at any gathering.
For example, these other wonderful Puff Pastry Nibbles or these Albanian Spinach Rolls.
Or, if you are looking for more ham and cheese combinations, you could try the Stuffed Bread Rolls, Salad Torte or Lettuce Cake, or the Baked Cordon Bleu Chicken.
Recipe ingredients
- A packet of already rolled puff pastry from the supermarket’s refrigerator section. One sheet of those I use weighs 10 oz/ 275 g and is about 16 in/ 40cm long and 10 in/ 26 cm.
- Frozen pastry is also great. If it’s already rolled, thaw it in the refrigerator, unroll, cut, and fill it as instructed. If it’s a block of pastry, thaw and roll it on a lightly floured surface according to the packet’s instructions.
- Ham: A few cooked ham slices, depending on their size. You can also fill the croissants with other deli ham; I often use turkey, chicken ham, or Black Forest ham. My kids love a version made with salami.
- Cheese: My first choice is always Gouda, but Cheddar cheese is also excellent. You could substitute it with Gruyere, Swiss cheese, Parmesan, etc. Depending on their size, you will only need one or two slices of cheese.
- Sesame seeds to sprinkle over the croissants. They add a bit of toasty, nutty crunch. You can also top the puff pastry with Nigella seeds, black sesame seeds, poppy seeds, or bagel seasoning.
- One egg yolk and a little full-fat or skim milk for the egg wash. Don’t leave out this step; the egg mixture makes the pastry shiny and golden.
How to make ham and cheese croissants?
Just a few easy steps.
- Preheat the oven to 430°F/ 220°C. Line a baking sheet with parchment paper.
- Prepare: Unroll the sheet of dough on the work surface and cut it into large triangles. You can use a small sharp knife or a pizza cutter. Cut the ham and cheese into strips.
- Assemble: Place a few pieces of ham and cheese on the wide end of the triangle. Start rolling the triangle starting at the base. Place on the prepared baking tray with the seam facing down. Bend in the edges to create a crescent shape.
- Brush: Combine the egg yolk and the milk in a small bowl. Brush the top of the croissants with the mixture. Sprinkle them with sesame seeds.
- Bake the ham and cheese croissants for about 25 minutes or until golden brown and baked through.
Tips for working with puff pastry
- If the pastry sheet is wrapped in paper, unwrap it and leave it on the paper, this will prevent it from sticking to the working surface.
- The dough should always be chilled when you work with it, don’t leave it for too long on the counter, or it might get sticky.
- Thaw frozen dough in the refrigerator and unroll (or roll) on a lightly floured surface to prevent it from sticking.
- The recipe makes 4 large croissants and 2 smaller ones using the ends of the pastry. You can make a double batch and bake two baking sheets full of croissants simultaneously using a fan oven. In this case, preheat the oven to 400°F/200 °C.
Recipe FAQ
You can. Leave out the ham and use more cheese. Or replace the ham with thinly sliced sun-dried tomatoes in oil, finely sliced green onions, some chopped herbs, or a bit of pesto. Ensure that the cheese you use is vegetarian.
The ham and cheese puff pastry croissants are best served immediately. They are still delicious a few hours or one day later, but they will not be crispy anymore.
You can refresh them shortly in the hot oven, but keep an eye on them, so they don’t get too brown.
Yes, but only if you make them using refrigerated dough; I don’t recommend freezing anything that has already been frozen and thawed.
Freezing unbaked croissants: Assemble the croissants but don’t brush them with egg wash. Place them on a baking sheet or a large plate and freeze them. Once they are solid, transfer them to freezer bags or other containers. Brush them with egg wash and bake them from frozen, adding about 6-7 minutes to the baking time.
Freeze the baked ham and cheese puff pastries on a baking sheet or large plate until solid. Transfer them to freezer bags and freeze them for up to one month. Reheat them from frozen in the preheated oven at 300°F/ 150°C until warmed through; it will take 10-15 minutes, but keep an eye on them, so they don’t get too brown.
More easy recipes with puff pastry
Ham and Cheese Puff Pastry Croissants
Equipment
- Baking sheet
Ingredients
- 1 packet puff pastry refrigerated, Notes 1,2,3
- 1-2 slices ham depending on their size, Note 4
- 1-2 slices cheese depending on their size, Note 5
- 1 egg yolk
- 1 tablespoon milk
- 1 tablespoon sesame seeds Note 6
Instructions
- Preheat the oven to 430°F/ 230°C. Line a baking tray with parchment paper.
- Unroll the puff pastry on the working surface and cut it into large triangles. Cut the ham and cheese into strips.
- Make the croissants: Place a few pieces of ham and cheese on the lower, wider edge of the triangle. Start rolling the triangle starting at the base. Place them on the prepared baking sheet with the seam facing down. Bend in the edges to create a crescent shape.
- Brush: Beat the egg yolk and the milk in a small bowl. Brush the croissants with the mixture and sprinkle them with sesame seeds.
- Bake the ham and cheese puff pastry for about 25 minutes until they are puffed and golden brown. Serve immediately.
Notes
- The recipe makes 4 large croissants and 2 smaller ones using the ends of the pastry. You can make a double batch and bake two baking sheets full of croissants simultaneously using a fan oven. In this case, preheat the oven to 400°F/200 °C.
- A packet of already rolled puff pastry from the supermarket’s refrigerator section. One sheet of those I use weighs 10 oz/ 275 g and is about 16 in/ 40cm long and 10 in/ 26 cm.
- You can also use frozen pastry. If it’s already rolled, thaw it in the refrigerator, unroll, cut, and fill it as instructed. If it’s a block of pastry, thaw and roll it on a lightly floured surface according to the packet’s instructions.
- You can replace the ham with similar deli meats. Salami is an excellent alternative.
- Gouda, Cheddar, Swiss, Gruyere, etc. I love using Nigella seeds or black sesame seeds as well.
Angie@Angie's Recipes says
That's a perfect breakfast for V-day!
Adina says
It really is, Angie. 🙂