Best Mini Ham Croissants Recipes

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HAM AND CHEESE MINI CROISSANTS



Ham and Cheese Mini Croissants image

Homemade croissants, cheese, and ham becomes a lovely bite to serve for Mother's Day, holiday parties, birthdays, summer gatherings, and more.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

1 recipe Croissant Dough
All-purpose flour for work surface
1 large egg
120 very thin slices French ham, such as Bayonne, cut into 1-by-2-inch pieces
120 very thin slices Comte cheese, cut into 1-by-2-inch pieces

Steps:

  • Place dough on a lightly floured work surface; cover and let stand until butter is slightly softened, 5 to 10 minutes.
  • Roll dough out to a 10-by-18-inch rectangle. Cut rectangle in half crosswise. Wrap one half with plastic wrap and transfer to refrigerator. Place remaining half on a large (about 18-by-25-inch) piece of parchment paper. Roll into a 16-by-20-inch rectangle, stopping to chill dough as necessary if butter becomes too soft; transfer to a large baking sheet and cover with plastic wrap. Transfer baking sheet to refrigerator and chill until firm, about 30 minutes. Repeat process with remaining piece of dough.
  • Transfer one piece of dough to a lightly floured work surface so that one of the longer sides is facing you. Halve dough to make two 16-by-10-inch rectangles.
  • Using a pizza cutter, trim a scant 1/8 inch from all sides of each rectangle of dough. Working quickly, using pizza cutter to cut each half into 1 1/2-by-3-inch rectangles. You should have about 60 rectangles.
  • Place 1 slice ham in the center of each dough rectangle; top each with a slice of cheese. Starting from one short end and working toward the other, roll to enclose. Brush edges with water and gently press to adhere.
  • In a small bowl, whisk egg together with 1 teaspoon water. Line baking sheets with parchment paper; place rectangles on prepared baking sheets, seam-side down, leaving room for croissants to rise. Brush tops with egg mixture, reserving remaining egg mixture. Place 3 narrow drinking glasses upside-down between each roll of dough; cover well with plastic wrap, making sure plastic does not touch dough. Let stand in a warm place until doubled in size and feel hollow when gently touched, 2 1/2 to 3 hours.
  • Preheat oven to 425 degrees.
  • Uncover and remove glasses from baking sheets; brush croissants lightly with remaining egg mixture (reserving remaining for second piece of dough). Transfer to oven and bake until puffed and golden, about 15 minutes. Transfer to a wire rack to cool. Repeat steps 3 through 8 with remaining piece of refrigerated dough.

MINI HAM CROISSANTS



Mini Ham Croissants image

Provided by Food Network

Categories     dessert

Time 35m

Number Of Ingredients 5

Store-bought puff pastry, rolled into 1 (10 by 12-inch) rectangle
2 large egg yolks
1 large egg
1/4 cup whole milk
1/2 cup ham, diced

Steps:

  • Preheat oven to 400 degrees. Place the 10 by 12-inch rectangle puff pastry on a lightly floured work surface with the short side in front of you and cut it into four 3-inch wide strips from left to right. Next cut each strip into 6 triangles. Arrange the triangles on the work surface with the tips facing you. Gently pull each tip toward you; this light stretch adds layers to the finished croissant without adding density. Place a small amount of chopped ham on the wide side of each triangle, about 1/2-inch from the edge. Use the tips of your fingers to roll the triangle from the base to the tip. Place the croissants seam side down on a parchment paper-covered baking sheet. Combine egg wash ingredients and brush the tops of the croissants. Bake until well risen and golden brown, about 20 minutes. Cool on a wire rack before serving. All of these puff pastry items are best eaten the day they are made.

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