Description
Delicious oven-baked croissants filled with savory ham and melted cheese, enhanced by a flavorful mustard-mayo spread and a golden, buttery egg wash finish. Perfect for a quick and satisfying meal or snack with a crispy crust and gooey, melty interior.
Ingredients
Scale
Croissants and Filling
- 8 store-bought croissants (day-old or fresh, standard size)
- 8 slices cooked ham (about 250–300 g total), not too thick
- 8 slices cheese (about 200–250 g total), such as Swiss, Gruyère, Emmental, or mild cheddar
Spread
- 2 tbsp Dijon mustard (or grainy mustard, optional)
- 2 tbsp mayonnaise (optional)
- 1 tsp honey or sugar (optional)
- Freshly ground black pepper, to taste
- 1/4 tsp garlic powder (optional)
Toppings and Finishing
- 4 tbsp unsalted butter, melted (plus extra for greasing, if not using parchment)
- 4 tbsp grated Parmesan cheese (optional)
- 1/2 tsp dried oregano or thyme (optional)
Egg Wash
- 1 large egg
- 1 tbsp milk or cream
To Serve (Optional)
- Fresh chives or parsley, finely chopped
- Extra mustard on the side
Instructions
- Prepare the baking equipment: Preheat your oven to 180°C (350°F) using conventional heat. Line a baking tray with parchment paper or lightly grease it with butter. Place the oven rack in the middle position to ensure even baking.
- Prepare the croissants: Slice the croissants horizontally depending on their size—either cut almost through with a hinge or fully in half for smaller croissants. This makes filling easier without tearing them.
- Make the spread: In a small bowl, combine Dijon mustard, mayonnaise, and honey or sugar if using. Add black pepper and garlic powder, stirring until smooth. Taste and adjust seasoning as needed for balance and flavor.
- Assemble the croissants: Open each croissant gently. Spread a thin layer of the mustard mixture inside the bottom half and optionally the top half. Place one slice of cheese on the bottom half, then cover with one slice of ham, folding or trimming to fit. Add another thin layer of cheese for extra cheesiness and to hold the ham in place. Close the croissants gently, pressing lightly to secure the filling.
- Arrange on the tray: Place the filled croissants on the prepared baking tray, leaving space for air circulation. Set the croissants seam-side down if they are tightly filled to help keep them closed during baking.
- Prepare the egg wash: Whisk together the egg and milk or cream until fully blended. Using a pastry brush, lightly brush the tops and sides of each croissant with the egg wash to achieve a glossy, golden finish.
- Add toppings: Lightly drizzle or brush melted butter over the croissants. Sprinkle grated Parmesan cheese, dried oregano or thyme, and freshly ground black pepper if using for added aroma and flavor.
- Bake the croissants: Place the tray on the middle rack of the preheated oven. Bake for 10–15 minutes until the croissants are deep golden, the cheese inside is melted and oozing slightly, and the Parmesan topping is crisp and golden. If the tops brown too fast before the cheese melts, loosely cover with foil and continue baking until fully melted.
- Rest and garnish: Remove the croissants from the oven and let them rest for 3–5 minutes to thicken the cheese slightly, preventing it from running out when bitten. Sprinkle with finely chopped chives or parsley if desired.
- Serve: Serve the croissants warm immediately after resting, with extra mustard or mayonnaise on the side, or accompanied by a simple green salad. To reheat, warm in a 160°C (320°F) oven for 5–8 minutes to restore crispness.
Notes
- Use day-old croissants for easier slicing and a slightly crispier texture after baking.
- The mustard-mayo spread is optional but highly recommended for added flavor and moisture.
- Adjust the cheese and ham quantities to your taste and croissant size.
- If you prefer, you can substitute butter with oil or margarine for greasing.
- Cover with foil if croissants brown too quickly to ensure the cheese melts perfectly inside.
- Serve croissants warm for the best texture and flavor experience.
