Warm and fluffy butter puff pastry with classic cheese and ham filling.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 180 ºC. Grease a 9 cup muffin tin or other oven-proofed ramekins.
Unfold each sheet of pastry. Place the butter slices in an even layer on one sheet of pastry. Place the second sheet of pastry over the butter. Both sheets of pastry should be stacked, one on top of the other. Now roll the pastry out into roughly a 30×35 cm rectangle. Cut into 9 squares.
Fit each square inside the prepared tin or ramekin. Transfer the pan to the freezer to chill.
In a medium bowl, whisk together the cream, 1 egg, mustard, thyme, and a pinch each of salt and pepper. Stir in the cheeses.
Remove the muffin pan from the freezer and line a piece of prosciutto on the inside edge. Evenly divide the cheese mixture between the pastries.
Place the muffin pan on a baking sheet. Brush the top edges of the pastries with the remaining beaten egg, and sprinkle with brown sugar. Transfer to the oven and bake for 25-30 minutes, until the pastry is deeply golden and the cheese has melted.
Preparing In The Kitchen
Preheat the oven to 180 ºC. Grease a 9 cup muffin tin or other oven-proofed ramekins.
Unfold each sheet of pastry. Place the butter slices in an even layer on one sheet of pastry. Place the second sheet of pastry over the butter. Both sheets of pastry should be stacked, one on top of the other. Now roll the pastry out into roughly a 30×35 cm rectangle. Cut into 9 squares.
Fit each square inside the prepared tin or ramekin. Transfer the pan to the freezer to chill.
In a medium bowl, whisk together the cream, 1 egg, mustard, thyme, and a pinch each of salt and pepper. Stir in the cheeses.
Remove the muffin pan from the freezer and line a piece of prosciutto on the inside edge. Evenly divide the cheese mixture between the pastries.
Place the muffin pan on a baking sheet. Brush the top edges of the pastries with the remaining beaten egg, and sprinkle with brown sugar. Transfer to the oven and bake for 25-30 minutes, until the pastry is deeply golden and the cheese has melted.
