Ham and cheese stuffed croissants (Print)
Buttery croissants stuffed with ham, Swiss cheese, and tangy Dijon cream, baked until golden and melty.
# Ingredient List:
→ 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
07 - Freshly ground black pepper to taste
→ Topping
08 - 1 large egg, beaten
09 - 2 tablespoons grated Parmesan cheese
# How-To Steps:
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 - In a small bowl, whisk together Dijon mustard, mayonnaise, and chives. Season with black pepper.
04 - Spread approximately 1 teaspoon of mustard mixture inside each croissant. Layer one slice of ham and one slice of Swiss cheese inside each pocket.
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 to 18 minutes until croissants are golden brown, cheese is melted, and filling is heated through.
08 - Allow croissants to cool for 2 to 3 minutes before serving.
# Expert Suggestions:
01 -
- It transforms ordinary croissants into something that feels like a café lunch without leaving your kitchen
- The mustard sauce creates this incredible creamy tang that keeps you coming back for just one more bite
02 -
- Soggy croissants happen when you overfill them, so resist the urge to stuff everything in at once
- The egg wash is not optional if you want them to look as good as they taste
03 -
- Warm your croissants for 5 minutes before slicing to prevent cracking
- Let the mustard sauce sit for 10 minutes before spreading to let the flavors bloom