EASY CHEESE and PROSCIUTTO CROISSANTS
Warm and buttery, classic French cheese croissants are a savory take on the famous French pastry that comes in many forms, including almond filling and an integral part of a French breakfast.
- 2 eggs, beaten
- 1 teaspoon dijon mustard
- coarse sugar, for sprinkling
- kosher salt and black pepper
- 1 cup shredded Gouda cheese
- 9 slices thinly sliced prosciutto
- fruit jam, for serving (optional)
- 1 cup shredded Gruyère cheese
- 1 tablespoon fresh thyme leaves
- 1/2 cup heavy cream or whole milk
- 2 sheets frozen puff pastry, thawed
- 3 tablespoons salted butter, cold, thinly sliced
- Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin.
- Unfold each sheet of pastry. Place the butter slices in an even layer on one sheet of pastry. Place the second sheet of pastry over the butter. Both sheets of pastry should be stacked, one on top of the other. Now roll the pastry out into roughly a 12x14 inch rectangle. Cut into 9 squares.
- Fit each square inside the prepared muffin tin. Transfer the pan to the freezer to chill.
- In a medium bowl, whisk together the cream, 1 egg, mustard, thyme, and a pinch each of salt and pepper. Stir in the cheeses.
- Remove the muffin pan from the freezer and line a piece of prosciutto on the inside edge. Evenly divide the cheese mixture between the pastries. Place the muffin pan on a baking sheet. Brush the top edges of the pastries with the remaining beaten egg, and sprinkle with coarse sugar. Transfer to the oven and bake for 25-30 minutes, until the pastry is deeply golden and the cheese has melted. Serve warm with fresh thyme. Enjoy your breakfast!