My favorite breakfast treat by far is a ham and cheese croissant, wether that comes from my favorite local artisan bakery or from Dunkin’ (in emergencies). An innovation I’m particularly obsessed with at the moment is the cheese and ham rolled up in the croissant, which I recently replicated for hors d’oeuvres, in miniature. I don’t think making your own puff pastry is a particularly good use of time and in this case I used a good store bought brand and it worked quite well.
Ingredients:
Prosciutto (1 package should be fine, or double up for two sheets of puff pastry)
1/2 pound Gruyere or another alpine cheese
One sheet of puff pastry, cold but not frozen
Dijon mustard (optional)
1 egg + 1 tablespoon water
Step 1:
Cut the puff pastry into three inch wide strips, then cut those strips into long triangles as shown. At the same time, rip the prosciutto and cut the cheese into similar size triangles. If you like dijon mustard, at this point brush the puff pastry very lightly with it.
Step 2:
Layer the prosciutto and gruyere on top of the puff pastry triangles and roll them up into croissant shape.
Step 3:
Egg wash the mini croissant, then bake for 10-15 minutes in a convection oven or until golden brown.
Step 4:
Serve with honey mustard, aioli, or on their own.