A delightful twist on the classic ham and cheese puff pastry, perfect for any occasion.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Roll out one sheet of puff pastry on a floured surface to approximately 10x12 inches and place it on the prepared baking sheet.
Ensure the pastry is evenly rolled for consistent baking.
Spread the Dijon mustard evenly over the center of the pastry, leaving a 1-inch border around the edges.
Use the back of a spoon for an even spread.
Layer the ham slices evenly over the mustard, followed by the grated Gruyère cheese.
Distribute the ingredients evenly for balanced flavor in every bite.
Roll out the second sheet of puff pastry to the same size and place it over the filling, aligning the edges.
Press the edges gently to seal the pastry layers together.
Trim the edges with a sharp knife and press them together lightly. Brush the top with egg wash and cut a few slits to allow steam to escape.
Cutting slits prevents the pastry from puffing unevenly.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed.
Rotate the baking sheet halfway through for even baking.
Let the pastry cool for a few minutes before slicing and serving warm.
Use a serrated knife for clean slices.
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