Juicy Ham and Cheese Croissants

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?

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

• sesame seeds (for topping)
• 3-4 tbsp coarse mustard (I use whole grain Dijon)
• 1 large egg (for egg wash)
• 2/3 cup shredded gruyere cheese (freshly grated for better melting)
• 5 slices black forest ham (thinly sliced, about 1/8-inch thick)
• 2 sheets puff pastry (thawed if frozen, about 10 minutes at room temperature)

Step 1: Prepare Your Mise en Place and Pastry

• 1 large egg
• 2 sheets puff pastry
• 2/3 cup shredded gruyere cheese
• 5 slices black forest ham
• 3-4 tbsp coarse mustard

Remove the puff pastry sheets from the freezer and let them thaw at room temperature for about 10 minutes—you want them pliable but still cold enough to hold their shape.

While they thaw, crack the egg into a small bowl and whisk it with a fork to create your egg wash.

Grate the gruyere cheese if using a block (freshly grated cheese melts much more evenly than pre-shredded), and have your ham, mustard, and sesame seeds ready and within arm’s reach.

This prep work ensures smooth assembly without fumbling for ingredients.

Step 2: Assemble the Pastry Layers

• puff pastry sheets
• egg wash from Step 1
• 3-4 tbsp coarse mustard
• 2/3 cup shredded gruyere cheese
• 5 slices black forest ham

Unfold the first puff pastry sheet onto a work surface and brush it lightly with half of the egg wash to create a slight adhesive base.

Working in two vertical columns down the length of the pastry, alternate layers of mustard, cheese, and ham—I like to start with a thin spread of mustard, then add a pinch of cheese, then a slice of ham, repeating this pattern two times per column to build flavor in each bite.

Place the second pastry sheet directly on top and press down firmly along all the edges and across the middle to seal the two sheets together, ensuring the filling stays contained during baking.

Step 3: Cut and Chill the Croissants

• assembled pastry from Step 2

Using a sharp knife, cut the sealed pastry into 9 equal squares (cut three lines horizontally and two lines vertically to create a 3×3 grid).

Transfer each square to a parchment-lined baking sheet, spacing them about 2 inches apart to allow room for expansion.

Place the sheet in the freezer for at least 30 minutes—chilling relaxes the gluten in the pastry and helps it puff up more dramatically in the oven rather than spreading outward.

Step 4: Finish and Bake

• chilled pastry squares from Step 3
• remaining egg wash from Step 1
• sesame seeds

Preheat your oven to 400°F.

Remove the croissants from the freezer and brush each one with the remaining egg wash, making sure to coat the top and sides for even browning.

Sprinkle sesame seeds generously over each square—the seeds will toast beautifully and add a nutty texture that complements the ham and cheese.

Bake for 20-24 minutes until the pastry is deep golden brown and puffed, which indicates the layers have properly separated and the cheese has melted throughout.

Step 5: Cool and Serve

• baked croissants from Step 4

Remove the croissants from the oven and let them rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

The residual heat will continue to set the pastry structure, and a short rest prevents the cheese from being too molten when you bite into them.

These are best enjoyed warm or at room temperature the same day they’re baked.