Ham and Cheese Croissants Recipe

Puff pastry: A light, flaky dough that serves as the base for the croissants.

Ham: Sliced deli ham adds a savory, meaty flavor to the croissants.

Cheese: Choose between swiss or cheddar cheese for a rich, melted filling.

Egg: Beaten egg used for the egg wash to give the croissants a golden brown finish.

When working with puff pastry, ensure it remains cold. If it becomes too warm, it can be difficult to handle and may not puff up properly during baking. To keep it cool, you can place it back in the refrigerator for a few minutes if it starts to soften. Additionally, using a sharp knife or pizza cutter to cut the pastry into triangles will give you clean edges, which helps the croissants rise evenly.

• puff pastry - Substitute with crescent roll dough: Crescent roll dough is a convenient alternative that provides a similar flaky texture and buttery flavor.

• ham - Substitute with turkey slices: Turkey slices offer a leaner option with a similar savory taste, making it a great alternative to ham.

• swiss cheese - Substitute with provolone cheese: Provolone cheese melts well and has a mild flavor that complements the other ingredients.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella cheese provides a creamy texture and mild taste, making it a versatile substitute for cheddar.

• egg - Substitute with milk: Milk can be used as an egg wash alternative to give the croissants a golden-brown finish without the use of eggs.

• Allow the croissants to cool completely on a wire rack before storing. This prevents condensation from making them soggy.
• Place the cooled croissants in an airtight container or a resealable plastic bag. If stacking, separate layers with parchment paper to avoid sticking.
• Store the croissants at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.
• For freezing, wrap each croissant individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped croissants in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the croissants for up to 2 months. When ready to enjoy, thaw them in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the croissants on a baking sheet and warm them for 10-15 minutes, or until heated through and crispy.
• Avoid microwaving, as it can make the puff pastry chewy instead of flaky.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the ham and cheese croissants on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent over-browning.
  4. Heat for about 10-15 minutes or until the croissants are warmed through and the cheese is melty.

• Toaster Oven Method:

  1. Set your toaster oven to 350°F (175°C).
  2. Place the croissants on the toaster oven tray.
  3. Heat for 8-10 minutes, checking halfway through to ensure they don’t over-brown.

• Microwave Method:

  1. Place the croissants on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them from drying out.
  3. Microwave on medium power for 30-45 seconds. Check and add more time if necessary, but be cautious as the puff pastry can become soggy.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the croissants in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the croissants in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, or until the cheese is melted and the croissants are heated through.

• Oven: Used to bake the croissants at the specified temperature until they are golden brown.

• Baking sheet: A flat sheet used to hold the croissants while they bake in the oven.

• Parchment paper: Lining for the baking sheet to prevent the croissants from sticking and to make cleanup easier.

• Rolling pin: Used to roll out the puff pastry into the desired thickness.

• Knife: Used to cut the puff pastry into triangles.

• Pastry brush: Used to brush the tops of the croissants with the beaten egg for a golden finish.

• Mixing bowl: Used to beat the egg for the egg wash.

• Cutting board: Provides a surface to cut the puff pastry and to assemble the croissants.

• Measuring cup: Useful for measuring ingredients if needed.

• Cooling rack: Allows the croissants to cool evenly after baking.

Prepare ingredients in advance: Thaw the puff pastry overnight in the fridge and pre-slice the ham and cheese to save time.

Use pre-cut pastry: Purchase pre-cut puff pastry triangles to skip the cutting step.

Batch assembly: Lay out all the puff pastry triangles and place the ham and cheese on each one before rolling them up.

Quick egg wash: Use a pastry brush to quickly apply the beaten egg for an even coating.

Preheat the oven: Start preheating the oven while you assemble the croissants to save time.