Here’s my go-to recipe for ham and cheese croissants, featuring store-bought croissants (which make this super quick), good quality ham, melty Swiss cheese, and a touch of Dijon mustard for extra flavor.
These croissants have become my kids’ favorite weekend breakfast treat. I often prep them the night before and pop them in the oven in the morning. There’s something really special about starting the day with warm, toasty croissants filled with melted cheese, don’t you think?
Why You’ll Love These Ham and Cheese Croissants
- Quick and easy – Using store-bought puff pastry means you can have fresh, warm croissants in under an hour without any complicated dough-making.
- Simple ingredients – With just 5 main ingredients that you can easily find at any grocery store, these croissants are a breeze to put together.
- Perfect for any meal – These croissants work great for breakfast, lunch, or even as party appetizers – they’re always a hit no matter when you serve them.
- Make-ahead friendly – You can assemble these the night before and bake them fresh in the morning, making them perfect for busy mornings or brunch gatherings.
What Kind of Ham Should I Use?
While this recipe calls for Black Forest ham, you’ve got several tasty options that’ll work great in these croissants. Black Forest ham has a slightly sweet and smoky flavor that pairs really well with Gruyere cheese, but you could also use regular deli ham, honey ham, or even leftover holiday ham sliced thinly. The key is to look for ham that’s sliced thin enough to fold easily but not so thin that it falls apart. If you’re buying from the deli counter, ask them to slice it medium-thin – about the thickness of a standard piece of deli meat. Just stay away from heavily seasoned varieties like maple or peppered ham, as they might overpower the other flavors in your croissants.
Options for Substitutions
Need to make some swaps? Here’s what works well in this recipe:
- Puff pastry: While puff pastry gives the best flaky result, you can use crescent roll dough in a pinch. The texture won’t be quite the same, but it’ll still taste good!
- Gruyere cheese: Gruyere can be pricey – feel free to swap it with Swiss cheese, Emmental, or even a mild white cheddar. Just make sure to shred it yourself for the best melting.
- Black Forest ham: Any good quality ham works here – honey ham, Virginia ham, or even smoked turkey if you’re not a ham fan. Just make sure it’s thinly sliced.
- Coarse mustard: Dijon mustard works great too, or try honey mustard for a sweeter twist. Yellow mustard will work but won’t give you that same rich flavor.
- Egg wash: If you’re out of eggs, brush the tops with milk or melted butter instead. The color won’t be as golden, but they’ll still be tasty.
- Sesame seeds: These are totally optional – you can skip them or try poppy seeds, everything bagel seasoning, or dried herbs instead.
Watch Out for These Mistakes While Baking
The biggest mistake when making ham and cheese croissants is working with warm puff pastry – if it gets too soft, it won’t create those beautiful, flaky layers, so keep it cold and work quickly. Another common error is spreading the mustard or adding cheese right to the edges, which can prevent the pastry from sealing properly and cause the filling to leak out during baking – leave about a half-inch border around the edges. Getting the egg wash right is crucial too – applying too much will make your croissants soggy instead of golden brown, so use a light hand and brush on just a thin, even layer. For the best results, chill your assembled croissants for 15-20 minutes before baking, which helps the layers stay distinct and gives you that perfect buttery, flaky texture.
What to Serve With Ham and Cheese Croissants?
These flaky ham and cheese croissants are perfect for breakfast or lunch, and there are lots of tasty ways to round out your meal. A simple mixed green salad with a light vinaigrette helps balance out the richness of the buttery pastry and cheese. For breakfast, I like serving them with fresh fruit like berries or sliced melon, plus maybe some yogurt on the side. If you’re planning these for lunch, try pairing them with a cup of tomato soup or a handful of crispy potato chips – both options work really well with the savory ham and cheese filling.
Storage Instructions
Keep Fresh: These ham and cheese croissants are best enjoyed fresh from the oven, but if you have leftovers, wrap them in foil and keep them in the fridge for up to 3 days. The puff pastry might lose some of its crispiness, but don’t worry – we can fix that when reheating!
Make Ahead: Want to prep these ahead? You can assemble the croissants, place them on a baking sheet, and freeze them unbaked. Once frozen solid, transfer them to a freezer bag and keep for up to 1 month. No need to thaw before baking – just add a few extra minutes to the baking time.
Warm Up: To bring back that fresh-baked magic, pop your refrigerated croissants in a 350°F oven for about 5-7 minutes. If you’re working with frozen baked croissants, let them thaw in the fridge overnight first. The oven method works better than the microwave to keep that nice, flaky texture.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 30-35 g
- Fat: 50-55 g
- Carbohydrates: 60-70 g
Ingredients
- 2 sheets of puff pastry from a frozen pack, thawed in the fridge
- 1 large egg, whisked
- 3-4 tablespoons coarse mustard
- 2/3 cup shredded gruyere cheese
- 5 slices of black forest ham, halved and folded
- Sesame seeds for topping, if desired
Step 1: Prepare the Puff Pastry
Start by gently unfolding the puff pastry and setting one sheet aside.
Lightly brush the first sheet with egg wash, making sure to set aside the remaining egg wash to use later for the top of the croissants.
This recipe will yield nine square croissants, three from each column of unfolded puff pastry.
Step 2: Add Mustard, Cheese, and Ham
Smear about a teaspoon of mustard onto each column of pastry, ensuring three mustard smears per column.
Sprinkle a heaping tablespoon of grated cheese over the mustard and then layer each section with a folded piece of ham.
This creates a flavorful and rich filling for your croissants.
Step 3: Layer and Seal the Pastry
Drape the second sheet of puff pastry gently over the top of the first.
Firmly press the edges together with your fingers to seal them, paying special attention around each slice of ham and filling to remove as much air as possible.
This will help prevent the puff pastry from separating during baking.
Step 4: Cut and Chill the Croissants
Use a sharp knife to carefully cut 9 squares from the layered pastry.
Place the squares on a parchment-lined baking sheet and cover them loosely with a kitchen towel.
Refrigerate the prepared pastries while preheating the oven.
This helps the pastry maintain its shape during baking.
Step 5: Preheat the Oven and Prepare for Baking
Place a rack in the upper third of the oven and preheat it to 400 degrees F.
Once preheated, remove the pastries from the refrigerator and arrange them on the baking sheet about 2 inches apart to allow them to puff up properly.
Brush the tops with the reserved egg wash and sprinkle with sesame seeds, if using, for extra flavor and texture.
Step 6: Bake, Cool, and Enjoy
Bake the pastries for 20-24 minutes, or until they’re puffed, golden, and bubbling around the edges.
Once baked, remove them from the oven and allow them to cool for at least 15 minutes before enjoying them warm.
These croissants are best enjoyed the morning they’re baked, but they will last wrapped at room temperature for up to 2 days.
To refresh, simply toast them in the oven.