Homemade croissants, cheese, and ham becomes a lovely bite to serve for Mother's Day, holiday parties, birthdays, summer gatherings, and more.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Place dough on a lightly floured work surface; cover and let stand until butter is slightly softened, 5 to 10 minutes.
- Roll dough out to a 10-by-18-inch rectangle. Cut rectangle in half crosswise. Wrap one half with plastic wrap and transfer to refrigerator. Place remaining half on a large (about 18-by-25-inch) piece of parchment paper. Roll into a 16-by-20-inch rectangle, stopping to chill dough as necessary if butter becomes too soft; transfer to a large baking sheet and cover with plastic wrap. Transfer baking sheet to refrigerator and chill until firm, about 30 minutes. Repeat process with remaining piece of dough.
- Transfer one piece of dough to a lightly floured work surface so that one of the longer sides is facing you. Halve dough to make two 16-by-10-inch rectangles.
- Using a pizza cutter, trim a scant 1/8 inch from all sides of each rectangle of dough. Working quickly, using pizza cutter to cut each half into 1 1/2-by-3-inch rectangles. You should have about 60 rectangles.
- Place 1 slice ham in the center of each dough rectangle; top each with a slice of cheese. Starting from one short end and working toward the other, roll to enclose. Brush edges with water and gently press to adhere.
- In a small bowl, whisk egg together with 1 teaspoon water. Line baking sheets with parchment paper; place rectangles on prepared baking sheets, seam-side down, leaving room for croissants to rise. Brush tops with egg mixture, reserving remaining egg mixture. Place 3 narrow drinking glasses upside-down between each roll of dough; cover well with plastic wrap, making sure plastic does not touch dough. Let stand in a warm place until doubled in size and feel hollow when gently touched, 2 1/2 to 3 hours.
- Preheat oven to 425 degrees.
- Uncover and remove glasses from baking sheets; brush croissants lightly with remaining egg mixture (reserving remaining for second piece of dough). Transfer to oven and bake until puffed and golden, about 15 minutes. Transfer to a wire rack to cool. Repeat steps 3 through 8 with remaining piece of refrigerated dough.
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Innocent
[email protected]These mini croissants are a great way to use up leftover ham.
oniel Dennis
[email protected]I'm not a big fan of ham, so I used turkey in these mini croissants. They were still delicious.
Ms. Grant
[email protected]These mini croissants are the perfect addition to any brunch menu.
Royal Palace
[email protected]I love that these mini croissants can be made ahead of time. They're perfect for a busy weeknight meal.
Najimu Ibrahim
[email protected]These mini croissants are the perfect finger food. They're easy to eat and they're delicious.
Muhammad Shafique
[email protected]I've never made croissants before, but these mini croissants were so easy to make. I'm definitely going to make them again.
Cozetta Gunn
[email protected]These mini croissants are perfect for a party. They're easy to make and everyone loves them.
shapla shapla
[email protected]I made these mini croissants for my kids and they loved them. They're the perfect size for little hands.
Nikita Crespo
[email protected]I used a different type of cheese in these mini croissants and they still turned out great. They're so versatile!
Afzan gill
[email protected]I followed the recipe exactly and the mini croissants turned out great. They were light and fluffy, and the ham and cheese filling was perfect.
Declan Mooney
[email protected]These mini croissants are delicious and easy to make. I love that I can make them ahead of time and freeze them. They're perfect for a quick breakfast or snack.
msehliselo ndlovu
[email protected]I've made these mini croissants several times now and they always turn out perfect. They're the perfect appetizer or snack.
C Liam
[email protected]These mini croissants were a hit at my party! They were so easy to make and everyone loved them.