Equipment Needed
- Baking sheet
- Parchment paper
- Rolling pin
- Sharp knife or pizza cutter
- Mixing bowl
- Pastry brush
Step-by-Step Instructions
First, I begin by preheating my oven to 400°F (200°C). The moment I hear that oven click on, it sets off a delightful anticipation. While it’s warming up, I take out the puff pastry sheets and let them thaw a bit on the counter, but not too much—they should still be cool to the touch. I learned the hard way that over-thawing makes them tricky to work with. So, I aim for that sweet spot where they’re still firm but pliable.
Next, I roll out the first sheet of puff pastry on a lightly floured surface. The key here is not to overwork the dough—if I do, it can get tough. With my trusty pizza cutter, I slice the sheet into rectangles, about 3 inches by 5 inches. For each piece, I spread a layer of Dijon mustard, then add a slice of ham followed by a generous sprinkle of cheese. I dare you to resist snacking at this point; the combo is simply irresistible!
Once I’ve assembled the filling, I take the second sheet of pastry and place it over my filled rectangles. Using the pastry brush, I paint the edges with egg wash and press down gently to seal them. This is where I remind myself—don’t skip this step! A good seal keeps all that cheesy goodness tucked inside. After laying them on a parchment-lined baking sheet, I brush the tops with more egg wash for that golden finish. (See the next page below to continue…)