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Ham and Swiss Cheese Puff Pastry Puffs Recipe

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4.6 from 140 reviews

This Ham and Cheese Puff Pastry recipe features flaky puff pastry squares filled with a creamy mixture of diced ham, fresh spinach, and melted Swiss cheese. The rich béchamel sauce enriched with butter and flour creates a smooth base to bind the savory ingredients, making it a perfect appetizer or snack. Baked to golden perfection, these savory parcels deliver a delightful combination of textures and flavors in every bite.

Ingredients

Scale

Puff Pastry

  • 2 sheets frozen puff pastry, thawed according to package directions

Sauce and Filling

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 cup whole milk, room temperature
  • ¼ teaspoon pepper
  • 2 cups cooked ham, diced
  • 2 cups fresh spinach
  • 1 ½ cups Swiss cheese, grated and divided

Egg Wash

  • 1 large egg white, lightly beaten

Instructions

  1. Preheat oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper to prevent sticking and set aside.
  2. Prepare puff pastry squares: Cut each thawed puff pastry sheet into 5-inch (13 cm) squares. Place the squares on a tray and refrigerate until ready to assemble to keep them firm.
  3. Make roux: In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and kosher salt, and cook while stirring frequently for about 1 minute to form a roux without browning.
  4. Add milk and season: Slowly whisk in the whole milk while continuously whisking to avoid lumps. Continue to whisk until the mixture is smooth and comes to a boil.
  5. Simmer sauce: Reduce the heat to low and let the sauce simmer, stirring occasionally until it thickens to a creamy consistency.
  6. Wilt spinach: Add the fresh spinach to the sauce and cook for about 1 minute until wilted, incorporating it evenly.
  7. Add ham and cheese: Stir in the diced ham and 1 cup of the grated Swiss cheese into the sauce until the cheese melts and the mixture is well combined. Remove from heat and set aside.
  8. Arrange pastry squares: Place the puff pastry squares evenly spaced on the prepared baking sheet.
  9. Fill pastries: Spoon a generous amount of the ham and cheese mixture onto the center of each puff pastry square. Sprinkle the remaining ½ cup of Swiss cheese over the top of each filled square.
  10. Fold corners: Carefully fold the corners of each puff pastry square up towards the center, creating a smaller square enclosure to hold the filling.
  11. Brush with egg wash: Lightly brush the folded puff pastries with the beaten egg white to help them brown beautifully during baking.
  12. Bake: Bake in the preheated oven for 18-20 minutes, or until the puff pastries have risen, turned a golden brown, and are crispy to the touch.

Notes

  • Ensure puff pastry sheets are properly thawed as per package instructions before cutting and assembling to prevent cracking.
  • Use freshly grated Swiss cheese for better melting and flavor.
  • Egg white wash creates a nice golden color without adding much fat.
  • For extra flavor, you can add a pinch of nutmeg to the béchamel sauce.
  • Leftovers can be refrigerated and gently reheated in the oven to keep the pastry crisp.

Keywords: Ham and Cheese Puff Pastry, Puff Pastry Appetizer, Swiss Cheese Pastry Squares, Savory Puff Pastry, Ham and Spinach Pastry

Find it online: https://tastewithamy.com/ham-and-swiss-cheese-puff-pastry-puffs-recipe/