Ham and Cheese Puffs

Warm and fluffy butter puff pastry with classic cheese and ham filling.

Ingredients

Ingredients
Servings:
Puff Pastry
tbsp
Butter
g
Heavy Cream
Eggs
tsp
Dijon Mustard
Sprigs of Fresh Thyme
Salt & Pepper to taste
g
Mozzarella Cheese
g
Gouda Cheese
slices
Prosciutto Ham
tsp
Brown Sugar
for coating

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC. Grease a 9 cup muffin tin or other oven-proofed ramekins.
  2. 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.
  3. Fit each square inside the prepared tin or ramekin. Transfer the pan to the freezer to chill.
  4. In a medium bowl, whisk together the cream, 1 egg, mustard, thyme, and a pinch each of salt and pepper. Stir in the cheeses.
  5. 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.
  6. 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
  1. Preheat the oven to 180 ºC. Grease a 9 cup muffin tin or other oven-proofed ramekins.
  2. 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.
  3. Fit each square inside the prepared tin or ramekin. Transfer the pan to the freezer to chill.
  4. In a medium bowl, whisk together the cream, 1 egg, mustard, thyme, and a pinch each of salt and pepper. Stir in the cheeses.
  5. 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.
  6. 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.

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