Ham & Cheese Croissants
Sun, Mar 27, 2011
Appetizers, Around the World, Breads, Europe, France, North America, Pastries, Sandwiches, Search by Course, Snacks, United States
(No Ratings Yet)
Loading...
Print This Recipe
I recently made croissants for the first time, leaving some plain to be served with butter and jam and filling the rest with a variety of sweet and savory ingredients. In this savory version, the ham and cheese are baked inside the croissant to make a warm, panini-style sandwich that is great for a main meal or as the side to a soup or salad. If you’re looking on the sweet side, my favorites are almond crescents and Nutella croissants.
Ham & Cheese Croissants
Author: Itsy Bitsy Foodies
Recipe type: Sandwiches
Prep time:
Cook time:
Total time:
Serves: 32
In this savory croissant, the ham and cheese are baked inside the buttery pastry dough to make a warm, panini-style sandwich that is great for a main meal or as the side to a soup or salad.
Ingredients
- 2¼ tsp yeast (1 package)
- 1 cup warm water
- ¾ cup evaporated milk
- 1½ tsp salt
- ⅓ cup sugar
- 1 egg
- 5 cups flour
- ¼ cup butter, melted and cooled
- 1 cup firm butter (right out of the refrigerator)
- Thin slices of deli ham
- Cheese slices
- 1 egg
- 1 Tbsp water
Instructions
- Dissolve the yeast in the warm water.
- Add the evaporated milk, salt, sugar and 1 egg and mix until combined.
- Add 1 cup flour and beat to form a smooth batter.
- Blend in the cooled, melted butter and set the batter aside.
- Pour 4 cups of flour into a separate bowl.
- Cut 1 cup of firm butter into small cubes and cut it into the flour, mixing them with a pastry blender or a fork until the flour and butter combine to make pieces the size of beans.
- Pour the yeast batter over the top of the flour and butter and mix the two together just until the flour is moist.
- Cover the bowl with plastic wrap and refrigerate the dough for four hours or up to four days.
- Then, knead the dough on a lightly-floured surface for 6 turns.
- Divide the dough into four parts.
- While you shape one part, return the rest of the dough in the covered bowl to the refrigerator.
- Working with one-fourth of the dough at a time, roll the dough into a circle with a 17-inch diameter.
- Cut the circle into eight pie-shaped wedges.
- Place ham slices on the wedges and then top the ham with cheese slices.
- Then, starting with the outside edge, loosely roll each wedge toward the inner point. Shape the rolls into a crescent and place them point-down on an ungreased cookie sheet, leaving 1½ inches of space between each croissant.
- Lightly cover the croissants with a towel and let them rise at room temperature for two hours or until the dough has doubled.
- Mix 1 egg and 1 Tbsp water in a small bowl.
- When the croissants have finished rising, brush the top of each croissant with the egg-water mixture.
- Bake them at 325 degrees for 20-25 minutes or until they are light golden in color.
Tags: butter, cheese, croissants, egg, ham, ham & cheese sandwich, sandwiches, yeast
One Response to “Ham & Cheese Croissants”