Ham and Swiss Croissants

Ham and swiss croissants are easy to prepare for a delicious meal accompanied with a simple green salad, or even for appetizers.

Your quantities will vary depending on how many croissants you want. For the purpose of this recipe, I made 6 croissants for which you will need:
  • 6 croissants or some puff pastry that you will shape like croissants
  • 3 tablespoons of flour
  • 4 tablespoons of milk
  • Salt
  • Pepper
  • 6 to 8 slices of Ham
  • Swiss cheese

Preparation time: 15 minutes
Cooking time: 15 minutes

To start, pe-heat your oven at 175 C (345 F).

If you bought some croissants, this step is real easy: just cut the croissant in half.

If you bought some puff pastry, just unroll it and cut some triangle pieces.

In a saucepan, prepare your Bechamel sauce by mixing 3 tablespoons of flour with 4 tablespoons of milk.  Add some salt and pepper.  If you like your sauce a bit thicker, just add more flour, and if you like your sauce a bit thinner, add more milk.

Once you add the flour and the milk, don't stop whipping the sauce or you will get lumps, and we definitely don't want that.

Once you sauce is thick enough for your taste, place a slice or two of ham on the half of the croissant, pour some Bechamel sauce, and add some swiss cheese on top.

Place the other half on top.

In case you use the puff pastry, just place the ham on the crust, pour some Bechamel sauce on top, add some swiss cheese, and roll the dough/crust.

Place the croissants on a baking sheet or parchment paper in the oven for about 15 minutes.

(The tartlets you see on the left are from the "Assortment of Tartlets" recipe).

If you are using the puff pastry, just refer to the baking instructions.

Once you see the cheese grilling, you can pull the croissants out of the oven. 

Eat warm... maybe accompanied with a salad.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

No comments:

Post a Comment