HAM AND GRUYERE THUMBPRINTS
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
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.
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Shainalyn Manrique
[email protected]These were easy to make and very tasty. I used a combination of Gruyère and Parmesan cheese and they were perfect.
Roman Yadav
[email protected]These were delicious! I made them for a potluck and they were a big hit. I'll definitely be making them again.
Mariam Obianuju
[email protected]These were very bland. I think I'll try adding some more herbs and spices next time.
E Evans
[email protected]These were a little too salty for my taste. I think I'll try using less ham next time.
Teffy Wilkerson
[email protected]I've been making these for years and they're always a favorite. I like to use a sharp cheddar cheese and a little bit of cayenne pepper for a little kick.
Abubakar Zia
[email protected]These were easy to make and turned out great! I used a rotisserie chicken instead of ham and they were still very tasty.
Mercy Sackey Music
[email protected]I made these for a holiday party and they were a big hit. I used a mini muffin tin to make them bite-sized and they were perfect for appetizers.
Daisy Richardson
[email protected]These were terrible! The dough was tough and the filling was dry. I do not recommend this recipe.
Simon Mwithiga
[email protected]I thought these were just okay. The filling was a little bland for my taste. I think I'll try adding some more spices next time.
Josh Verheyden
[email protected]These were very good! I used a Dijon mustard instead of the prepared mustard and they were still very flavorful.
Nzulu Funani
[email protected]I've made these several times now and they're always a crowd-pleaser. I like to use a combination of ham and bacon for the filling.
Destiny Gavin
[email protected]These were a hit at my party! I made them ahead of time and they were still delicious when I served them.
Ajoy Bhowmik
[email protected]Easy to make and very tasty. I used store-bought crescent roll dough to save time. My family loved them!
Dominion Uneadasi
[email protected]These were delicious! I used a sharp cheddar cheese instead of Gruyère, and they still turned out great. I also added a little bit of cayenne pepper to give them a little kick. Will definitely be making these again!