Indulge in the flaky goodness of homemade Ham and Cheese Croissants! These delightful pastries are perfect for breakfast, brunch, or a savory snack. With layers of buttery, flaky dough enveloping tender ham and melty cheese, they promise a burst of flavor in every bite. This recipe is straightforward, making it accessible for both novice and seasoned bakers alike. Treat yourself and your loved ones to these irresistible croissants that are sure to impress!
Ingredients
For the Croissant Dough:
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp salt
- 2 tbsp granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup (120ml) warm milk (about 110°F or 43°C)
- 1/4 cup (60ml) warm water (about 110°F or 43°C)
- 1/4 cup (60g) unsalted butter, softened
- 1 egg (for egg wash)
For the Filling:
- 4 oz (115g) sliced ham (preferably smoked or honey ham)
- 4 oz (115g) cheese (such as Gruyère, Swiss, or Cheddar), sliced or shredded
- Optional: Dijon mustard or honey mustard for extra flavor
Instructions
- Prepare the Dough:
- In a small bowl, combine the warm milk, warm water, and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until frothy.
- In a mixing bowl, combine the flour and salt. Add the yeast mixture and softened butter. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place until doubled in size (about 1 hour).
- Roll Out the Dough:
- Once the dough has risen, punch it down to release air. Roll it out on a floured surface into a rectangle, about 1/4-inch thick.
- Fold the rectangle into thirds (like a letter) and then roll it out again into a rectangle. Repeat this process two more times to create layers, which helps achieve the flaky texture.
- Cut and Shape the Croissants:
- Roll the dough out to about 1/8-inch thickness. Cut it into triangles (about 4-5 inches wide at the base).
- Place a slice of ham and cheese at the base of each triangle. If using mustard, spread a thin layer on the triangle before adding the filling.
- Starting from the base, roll the triangle tightly towards the tip, creating a crescent shape. Place the croissant on a baking sheet lined with parchment paper, seam-side down.
- Final Rise and Bake:
- Preheat your oven to 400°F (200°C).
- Cover the shaped croissants with a towel and let them rise for about 30 minutes until puffy.
- Beat the egg and brush it over the tops of the croissants for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and flaky.
- Serve and Enjoy:
- Once baked, allow the croissants to cool slightly before serving. Enjoy them warm, or store leftovers in an airtight container for a day or two.
Tips
- For added flavor, consider incorporating herbs like thyme or rosemary into the filling.
- These croissants can be frozen after baking; simply reheat in the oven when ready to serve.