Ham and Cheese Puff Pastry Recipe | Feuillette au Jambon et Fromage
Make this simple yet delicious dish for your next adventure. This puff pastry is perfect to take along on any journey near or far. Make it for your next beach outing or for a long road trip. This dish can also be customized to each person in your family's preference.
Servings: 4
Calories: 645kcal
Equipment
- 1 Knife
- 1 Baking sheet
- Parchment paper
- 1 Pastry brush
Ingredients
- Two sheets of puff pastry 18 oz total/1lb 2oz total thawed in refrigerator overnight
- 4 oz shredded cheese of choice we love gruyere, comte, or emmental
- 4 slices ham or more depending on your preference
- 2 tsp Dijon mustard
- 1 Pinch of herbs de provence optional but adds a nice layer of flavor
- 1 beaten egg yolk
- 1 tsp water
Instructions
- Preheat the oven to 400°F or 200°C
- Cut each sheet of puff pastry in quarters and lay four on a baking sheet lined with parchment paper - if you end up with squares, I like to stretch it a bit to form a rectangle
- Spread ½ tsp of dijon mustard on each of the puff pastry
- Sprinkle a layer of shredded cheese on each piece, then ham, then cheese again
- Sprinkle a pinch of herbs de provence over each of the pastry
- Cover each pastry with the remaining pastry rectangle and seal by pinching the edges together
- Beat the egg yolk and water and then glaze the top of each with a pastry brush
- Using a knife, cut 2-3 diagonals across the top of the pastry to let steam escape during the baking process
- Bake the feuillete on the middle rack in the oven until nice and golden brown, 20-25 minutes
- Take it out of the oven and let it cool down completely before wrapping it up in parchment paper or a napkin in place in a ziploc bag
Notes
- No need to add salt! The ingredients for the fillings are already quite salty on their own and the puff pastry comes salted.
- Shredding your own cheese is always best because it avoids the stabilizers that are added to prevent clumping and thus it doesn’t melt as well but in a pinch, it’ll work just fine here.
- We often make this the night before departure. We just wrap it up, put it in the fridge and grab it on the way out the door. By the time we eat it on the plane, it has come down to room temperature but still tastes amazing.
- Do not wrap it in foil! We’ve been stopped multiple times (although not always) at TSA when we brought food wrapped in foil. We like to pack ours in a collapsible travel tupperware. It is a great way to keep it from getting squished. A bonus travel tip: Use the tupperware for leftovers and for transporting delicate desserts and food later during your trip.
- If travelling internationally, make sure to finish the savory feuillete before leaving the airport if the country you’re arriving at does not allow meat products brought in from other countries.
- You can add cute and special designs to the top of the pastry when slicing it to let steam escape!
- You can also crimp the edges together using the tip of a fork if you prefer a more compact pastry. We like seeing the layers puff up around the edges from just pressing the edges together so we usually don’t crimp it.