Bo Friberg

Ham or Cheese Croissants

Preparation info
  • Yield: approximately

    50

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

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.

Ingredients

  • 6 ounces (170 g) ham and/or Swiss cheese
  • Whole milk
  • 1

Method

  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