Flaky Ham Cheese Pastries (Print Format)
Crispy puff pastry filled with ham, Swiss cheese, spinach, and a creamy béchamel sauce for a savory, satisfying dish.
# Ingredients:
→ Pastry
01 -
2 sheets frozen puff pastry, thawed according to package directions
→ Béchamel Sauce
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons all-purpose flour
04 -
1/4 teaspoon kosher salt
05 -
1 cup whole milk, room temperature
06 -
1/4 teaspoon black pepper
→ Filling
07 -
2 cups cooked ham, diced
08 -
2 cups fresh spinach
09 -
1 1/2 cups Swiss cheese, grated and divided
→ Finish
10 -
1 large egg white, lightly beaten
# Steps:
01 -
Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
02 -
Cut the thawed puff pastry sheets into uniform 5-inch squares. Return them to the refrigerator to keep chilled.
03 -
Melt unsalted butter in a saucepan over medium heat. Add flour and kosher salt, stirring constantly for 1 minute to form a roux without browning.
04 -
Gradually whisk in room temperature whole milk in a slow, steady stream. Continue whisking until the sauce is smooth and reaches a gentle boil. Reduce heat to low and simmer, stirring occasionally, until thickened and able to coat the back of a spoon.
05 -
Add fresh spinach to the béchamel sauce and cook for approximately 1 minute until wilted, preserving its bright green color.
06 -
Stir diced ham and 1 cup of grated Swiss cheese into the sauce until fully combined and the cheese has melted. Remove from heat.
07 -
Place chilled pastry squares on the prepared baking sheet, spacing about 2 inches apart. Spoon a generous amount of filling into the center of each square and sprinkle with remaining Swiss cheese.
08 -
Fold each corner of the puff pastry squares toward the center, forming a smaller square with an open center. Press lightly to adhere but do not seal completely to allow for expansion.
09 -
Brush all exposed pastry surfaces gently with beaten egg white to create a glossy golden finish after baking.
10 -
Bake on the middle oven rack for 18 to 20 minutes until the pastries have puffed and turned a deep golden brown with crisp edges and bubbling filling.
# Tips:
01 -
Keep puff pastry chilled until use for optimal flakiness and distinct layers.
02 -
The béchamel sauce should be thick enough to coat the back of a spoon; adjust cooking time as needed.
03 -
Allow pastries to cool for 5 minutes before serving as the filling will be very hot.