| Prep Time: 35 mins | Cook Time: 18 mins | Total Time: 53 mins |
| Serves: 18 pastries | Oven Temp: 400° F |
Frozen puff pastry enables you to make this elegant hor d’oeuvre quickly and easily. The puffy little envelopes are at their best served hot from the oven.
From: My Great Recipes, 1981
INGREDIENTS
| 17¼ | oz | frozen puff pastry, thawed about 20 mins at room temperature |
| dijon mustard | ||
| 6 | oz | swiss cheese, sliced, cut into 3½x2-inch strips |
| 6 | oz | baked or broiled ham, sliced, cut into 3½x2-inch strips |
| 1 | egg, beaten |
STEPS
- Roll each sheet of puff pastry out to a 12-inch square on a lightly floured board or pastry cloth. Cut into nine 4-inch squares. Repeat with remaining sheet of pastry.
- Spread each square lightly with mustard. Top half of each square with a strip of cheese. Place a strip of ham over each cheese strip.
- Fold squares of pastry in halves in line with the long edges of ham strips, moistening edges and pressing with a fork to seal.
- Place pastries about 2 inches apart on ungreased baking sheets. Brush lightly with egg. Pierce top of each pastry in several places with a fork.
- Bake at 400° F until puffed and golden brown, 15-18 mins. Serve hot.
TIPS
- The pastries can be assembled ahead of time on baking sheets, refrigerated, then brushed with egg just before baking.
My Notes
Easy, tasty, and a classic. It’s barely a recipe. YUM!
My favorite breakfast in college was a Ham and Swiss turnover. This reminds me a lot of that.
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