Next, I spread a thin layer of Dijon mustard on each pastry rectangle (if using). Then, I layer a slice of ham and a slice of cheese on top. I usually fold the cheese slices if they’re too large, trying to maximize that cheesy goodness! Don’t forget to season lightly with salt and pepper; it really brings out the flavors. Once I’ve got all my rectangles filled, I fold them over to form pockets and press the edges with my fingers to seal them.
For an extra touch of golden color, I whisk an egg in a small bowl and brush it over the tops of the pastry. If I’m feeling fancy, I sprinkle some sesame seeds on top too! Now it’s time to place them on a baking sheet lined with parchment paper and pop them in the oven for about 20-25 minutes or until they are puffy and golden brown. The aroma wafting through my kitchen while they bake is simply heavenly!
Once they’re out of the oven, I let them cool for a minute before diving in. The combination of textures – the flaky pastry and the melty cheese – is absolutely divine. I love to serve these warm so that they’re at their best. Trust me; once you take a bite, you’ll understand why my friends can’t get enough of these!
Pro Tips for Best Results
I tested this recipe three ways to perfect the Ham and Cheese Sticks! First, I tried different cheeses, and while cheddar and Swiss were amazing, smoked gouda took the flavor to a whole new level. If you love a bit of smokiness, I highly recommend giving that a try!
Another tip is to ensure your puff pastry is well-thawed. If it’s still a bit frozen, it won’t roll out as nicely. When working with puff pastry, keep it chilled until you’re ready to use it. This makes it easier to handle and guarantees a puffier end result. It’s poignant how a little adjustment can impact texture and taste!
Finally, don’t skip the egg wash! The egg gives the pastry a beautiful golden hue and an appealing shine. I’ve made the mistake of forgetting this step, and it definitely affects how tempting they look. Presentation matters, especially for party snacks!
Common Mistakes to Avoid
One common mistake I’ve encountered is overfilling the pastry pockets. The temptation to add more ham and cheese is real, but if they’re too stuffed, they won’t seal properly and can burst open while baking. I found through trial and error that a moderate amount of filling goes a long way in ensuring perfect pockets. (See the next page below to continue…)