Ham or Cheese Croissants

These hors d’oeuvres can, and often seem to be, made into a full meal. Be forewarned—you would be wise to bake a few extra, as these savory croissants have a tendency to disappear. If they are made ahead and frozen, bake the croissants directly from the freezer; they will require a slightly longer baking time.


  • 6 ounces (170 g) ham and/or Swiss cheese
  • Whole milk
  • 1 pound (455 g) Puff Pastry
  • Egg wash


  1. Process the ham in a food processor to make a puree (this makes it easier to roll the croissants). If using cheese and ham, finely dice or grate the cheese and mix it with the ham. If using cheese alone, grate it and mix in enough milk to make a paste, or the cheese will fall off when you roll the croissants.
  2. Roll the puff pastry out to a rectangle measuring 16 × 18 inches (40 × 45 cm), which should be slightly thinner than ⅛ inch (3 mm). Let rest, then cut into 4 strips, each 4 inches (10 cm) wide. Cut 3-inch (7.5-cm) triangles from the strips.
  3. Place a small amount of filling on top of the puff pastry at the wide end of each triangle. Roll up tightly, stretching and pinching the ends underneath to prevent them from unrolling, and place on sheet pans lined with baking paper. Shape each croissant into a crescent as you set it down.
  4. Brush with egg wash. Bake at 400°F (205°C) for about 20 minutes or until golden brown and baked through. Serve the croissants the same day they are baked.