Ham & Cheese Croissants
Buttery Flaky Perfection: Elevate Your Breakfast with Ham & Cheese Croissants
Imagine biting into a golden, impossibly flaky croissant, its delicate layers yielding to a warm, savory filling of salty ham and gooey, melted cheese. This isn’t just a breakfast; it’s a moment of pure culinary bliss. These homemade Ham & Cheese Croissants take a beloved French pastry and infuse it with classic, comforting flavors, creating an irresistible treat perfect for any time of day.
Whether you’re looking for an impressive brunch centerpiece, a sophisticated grab-and-go breakfast, or a delightful savory snack, these croissants deliver. The combination of rich, buttery pastry with the savory ham and creamy cheese is a match made in heaven. While they might seem daunting, this recipe breaks down the process, making that flaky perfection achievable in your own kitchen. Get ready to transform your morning (or afternoon!) into a truly delicious occasion with these Ham & Cheese Croissants!
- Prep Time: 3 hours 30 minutes
- Cook Time: 15-20 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 croissants 1x
- Category: Bread
Ingredients
Ingredients for Dough:
- 1 c + 2 Tbsp (9 oz) milk
- 2 1/3 c (12 oz) flour
- 2 tsp instant yeast
- 1 Tbsp brown sugar
- 1 1/4 tsp salt
Ingredients for Butter (to fold in):
- 3/4 c (6 oz) unsalted butter
- 1 Tbsp flour
Egg Wash (top, 2 coats):
- 1 egg
- 1 Tbsp cold water
**Filling:
- Slices of ham
- 1/2 – 3/4 c shredded cheese
Instructions
- Cut a large piece of parchment paper about 20 inches long. Draw an 18″ x 10″ rectangle centered on the paper. Draw an 8″ x 8″ square centered in that. Draw a 4″ x 8″ rectangle centered in the square.
- Add dough ingredients to the bowl of an electric mixer. Knead 5 minutes. Spray a bowl with cooking spray. Shape dough into a ball & place in bowl. Cover and refrigerate 90 minutes.
- Cut butter into tablespoon sized pieces. Place in bowl of an electric mixer.
- Using a paddle attachment, mix on low until it starts to come together. Add flour and mix a few more seconds. Increase speed to high and beat until smooth but still cold.
- Lay a piece of plastic wrap on the work surface. Transfer butter onto it. Lay sides of the wrap over the top to loosely enclose.
- Using a rolling pin – roll the butter into a 4 x 8 inch rectangle. Adjust plastic wrap as needed to make as even and precise as possible.
- Roll dough out into a 8 x 8 inch square. Place butter in center.
- Fold dough up and over to enclose the butter. Pinch to seal the seams. (We don’t want any butter to leak/escape out!)
- Turn 1: Gently and evenly roll out to be 18 x 10 inches.
- Working lengthwise, fold the top 1/3 down, 1/3 of the way. Fold the bottom 1/3 up to overlap the first fold. Cover & refrigerate 30 minutes.
- Turns 2-4: Remove dough from refrigerator. Position the seam to the right and follow directions from “Turn 1” again. Repeat so you have done this 4 times (total).
- Line a sheet pan with parchment and set aside. Position seam side tot he right and roll out ot a 18 x 10 inch rectangle. Turn the dough so it is landscape style.
- You will not mark & cut your dough every 3 inches – this will give you 12 rolls in total. Cut to form triangles. **This is where (if wanted) you can add your ham & cheese filling. (You can make plain croissants without toppings if desired.) Tear or lay your ham slices and top with shredded cheese.
- At the wide end of your triangle, roll up and position on sheet pan with the top tucked slightly under the roll.
- Brush with egg wash (1st brush – optional). Rise 1 hour or until doubled in size.
- Preheat oven to 400 at least 10 minutes before baking. Brush tops and sides with egg wash (2nd brush).
- Bake 15 minutes until brown and crispy. Transfer on a cooking rack. Serve at room temperature.
Notes
- You can make plain croissants with this recipe by omitting the “filling”.
- You can sweeten this recipe up by adding in chocolate for your “filling”.
Keywords: Bread, Croissants
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