Best 2 Ham And Gruyere Thumbprints Recipes

Indulge in a delightful culinary adventure with our versatile Ham and Gruyère Thumbprints, perfect for any occasion! These savory treats combine the richness of ham and the nutty flavor of Gruyère cheese, wrapped in a buttery, flaky pastry. Our collection offers three variations to satisfy every palate: the classic Ham and Gruyère Thumbprints, the zesty Ham and Gruyère Thumbprints with Dijon Mustard, and the indulgent Ham and Gruyère Thumbprints with Sweet Onion Jam. Each recipe is meticulously crafted to provide a unique taste experience. Whether you're hosting a sophisticated party, enjoying a cozy family gathering, or simply craving a delectable snack, our Ham and Gruyère Thumbprints are guaranteed to impress.

Here are our top 2 tried and tested recipes!

HAM AND GRUYERE THUMBPRINTS

Ham and Gruyere Thumbprints image

Each of these savory pastries include a bit of Black Forest ham and Gruyere.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 3 dozen

Number Of Ingredients 8

Ingredients

1/2 cup (1 stick) unsalted butter, cut into large pieces
1/2 teaspoon coarse salt
1 cup water
1 cup all-purpose flour
4 large eggs
1/2 teaspoon freshly ground pepper
1/2 cup finely chopped or ground Black Forest ham (2 ounces)
1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total)

Steps:

Preheat oven to 400 degrees. Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (butter will melt). Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides of pan and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.
Transfer dough to a large bowl; add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.
Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On a baking sheet lined with a Silpat baking mat or parchment paper, pipe 1 1/2 inches wide rosettes, 1 inch apart. Make a deep indentation at the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake until crisp and golden, 25 to 30 minutes.Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into indentation of each.
Place on clean baking sheets; freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
To serve, preheat oven to 425 degrees. Place thumbprints on ungreased baking sheets; bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm.

HAM AND GRUYERE THUMBPRINTS RECIPE

Ham and Gruyere Thumbprints Recipe image

Provided by Kitchenbee

Number Of Ingredients 8

Ingredients

1/2 cup (1 stick) unsalted butter, cut into large pieces
1/2 teaspoon coarse salt
1 cup water
1 cup all-purpose flour
4 large eggs
1/2 teaspoon freshly ground pepper
1/2 cup finely chopped or ground Black Forest ham (2 ounces)
1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total)

Steps:

Preheat oven to 400 degrees. Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally. Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides of pan and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes. Transfer dough to a large bowl; add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese. Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On baking sheets lined with nonstick baking mats or parchment paper, pipe rosettes (each 1 1/2 inches wide), 2 inches apart. Make a deep indentation at the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake, rotating sheets halfway through, until crisp and golden, 25 to 30 minutes. Remove from oven; press a cheese cube in each indentation. Continue baking until cheese is melted, about 10 minutes. Serve warm.

Tips:

Use a cookie scoop to ensure uniform thumbprints and even baking.
Chill the dough for at least 30 minutes before baking to prevent spreading.
Don't overfill the thumbprints with ham and cheese, as they may bubble over during baking.
Bake the thumbprints until the edges are golden brown and the cheese is melted and bubbly.
Let the thumbprints cool slightly before serving to allow the cheese to set.

Conclusion:

Ham and Gruyère Thumbprints are a delicious and easy-to-make appetizer or snack that is perfect for any occasion. With their buttery shortbread crust, savory ham and cheese filling, and delightful appearance, these thumbprints are sure to be a hit with everyone who tries them. Whether you're serving them at a party, potluck, or just enjoying them as a snack at home, these thumbprints are sure to please. So next time you're looking for a quick and easy appetizer that is both delicious and visually appealing, give Ham and Gruyère Thumbprints a try.