Contents
Prep timeare. When the pastry bakes in the oven, the outside becomes beautifully golden and crisp while the inside stays soft, cheesy, and full of savory flavor. The ham adds a slightly salty taste, and the gruyere melts into a creamy filling that pairs perfectly with the buttery pastry layers. A topping of fresh thyme and everything bagel seasoning adds extra aroma, texture, and flavor, making these pastries taste homemade yet bakery-quality. Why This Recipe Is So Popular One of the best things about this recipe is how it combines convenience with delicious flavor. Since frozen puff pastry is ready-made, you do not need to spend time
Ingredients
Topping for Extra Flavor
- Herbal aroma
- Crunchy texture
- Extra savory flavor
- Beautiful presentation
Serving Suggestions
- Fresh fruit
- Scrambled eggs
- Green salad
- Tomato soup
- Roasted vegetables
- Coffee or tea
Why You Will Love This Recipe
- Simple ingredients
- Easy preparation
- Bakery-style results
- Rich savory flavor
- Crispy flaky texture
- Great flexibility for many occasions
Ingredients
- 1 sheet puff pastry (~8 oz), defrosted according to instructions
- 6 oz ham
- 6 oz gruyere cheese, cut into 6 rectangles
- 4 sprigs thyme leaves removed
- 1 tablespoon everything bagel seasoning
- Optional: Dijon mustard
Ingredients
- 1 egg
- 1 tablespoon heavy cream
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Instructions
- Preheat your oven to 425°F.
- In a small bowl, whisk together the egg and heavy cream until smooth. Set aside.
- Defrost the puff pastry according to package directions. Once thawed, gently roll it slightly to smooth the surface.
- Cut the pastry sheet into 6 equal rectangles by cutting lengthwise and then dividing each half into three sections.
- Place the pastry rectangles on a parchment-lined baking sheet.
- Put one folded or rolled piece of ham in the center of each pastry. Add one rectangle of gruyere cheese on top.
- If desired, spread about 2 teaspoons of Dijon mustard on each pastry before adding ham and cheese.
- Brush the edges with egg wash.
- Bring two corners together over the filling and lightly seal them, leaving the remaining corners open.
- Brush the tops with more egg wash.
- Sprinkle thyme leaves and everything bagel seasoning over each pastry.
- Bake for 20–25 minutes until puffed and deep golden brown.
- Remove from the oven, let cool slightly, and serve warm.
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Notes
Keep puff pastry cool while working for the best flaky layers. Do not overfill to avoid leaking during baking. Use parchment paper for easier cleanup. Dijon mustard adds extra tangy flavor. Freshly baked pastries taste best while warm and crisp. Reheat leftovers in the oven for the best texture.
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