Description
For the Puff Pastry:
- 1¼ cup very cold salted butter (or unsalted butter with ¾ teaspoon salt), cut into cubes
- 2 cups all-purpose flour
- ½ cup very cold water
- ¼ teaspoon salt (skip if using salted butter)
Ham & Cheese Roll-Ups:
- 6–8 slices of cooked ham
- 1¼ cups shredded Gruyere cheese (or cheese of your choice)
Pear, Walnut & Chocolate Chip Crescents:
- ½–1 ripe pear, sliced thinly
- ¼ cup finely chopped walnuts
- ¼ cup mini chocolate chips
Egg Wash:
- 1 egg
- 1 tablespoon water
Optional Recipe Ideas:
- Double Cheese Twists:
- ¼–½ cup shredded Fontal or Gruyere cheese
- ¼–½ cup freshly grated Parmesan cheese
- 1–2 tablespoons chopped fresh parsley
- Apple Cinnamon Filling:
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 apple, peeled, cored, and thinly sliced
Ingredients
For the Puff Pastry:
- 1¼ cup very cold salted butter (or unsalted butter with ¾ teaspoon salt), cut into cubes
- 2 cups all-purpose flour
- ½ cup very cold water
- ¼ teaspoon salt (skip if using salted butter)
Ham & Cheese Roll-Ups:
- 6–8 slices of cooked ham
- 1¼ cups shredded Gruyere cheese (or cheese of your choice)
Pear, Walnut & Chocolate Chip Crescents:
- ½–1 ripe pear, sliced thinly
- ¼ cup finely chopped walnuts
- ¼ cup mini chocolate chips
Egg Wash:
- 1 egg
- 1 tablespoon water
Optional Recipe Ideas:
- Double Cheese Twists:
- ¼–½ cup shredded Fontal or Gruyere cheese
- ¼–½ cup freshly grated Parmesan cheese
- 1–2 tablespoons chopped fresh parsley
- Apple Cinnamon Filling:
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 apple, peeled, cored, and thinly sliced
Instructions
Make the Puff Pastry:
- Prepare the Dough:
- In a large bowl, whisk together the flour and salt (if using unsalted butter).
- Add the cold butter cubes and use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- Add Water:
- Gradually add the cold water while mixing gently. Stir until a dough forms. Be careful not to overwork the dough to keep it light and flaky.
- Chill the Dough:
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to allow the butter to firm up.
- Roll and Fold:
- Roll the chilled dough into a rectangle on a lightly floured surface. Fold it into thirds like a letter, then rotate 90 degrees and repeat.
- Chill the dough for 20 minutes between folds to keep it cold and manageable. Repeat this rolling and folding process 5–6 times.
- Final Rolling:
- Roll out the dough to your desired thickness and shape it according to your chosen recipe.
Ham & Cheese Roll-Ups:
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry and layer with slices of ham and shredded Gruyere cheese.
- Roll the dough tightly into a log, slice into pinwheels, and place on a baking sheet lined with parchment paper.
- Brush with egg wash and bake for 20–25 minutes or until golden brown.
Pear, Walnut & Chocolate Chip Crescents:
- Roll out the puff pastry into a large rectangle and cut into triangles.
- Place a pear slice, a sprinkle of chopped walnuts, and mini chocolate chips at the wide end of each triangle.
- Roll the triangles into crescents and place them on a parchment-lined baking sheet.
- Brush with egg wash and bake at 375°F (190°C) for 15–20 minutes.
Notes
- Keep all ingredients cold to ensure flaky layers in the pastry.
- Handle the dough gently to avoid overworking it.
- If the butter begins to melt while rolling, refrigerate the dough for 10–15 minutes before continuing.
- Egg wash gives your pastries a beautiful golden finish—don’t skip this step!
- Prep Time: 40 minutes
- Cook Time: 20–25 minutes
- Category: Baking
- Method: Rolling and Baking
- Cuisine: French-inspired