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Croque Monsieur Puffs

Croque Monsieur Puffs
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These elegant Croque Monsieur Puffs transform the classic French sandwich into bite-sized, flaky puff pastry parcels filled with creamy béchamel sauce, smoky ham, and melted Gruyère cheese. Perfect for brunches, cocktail parties, or intimate dinners, these savory puffs offer effortless sophistication, rich flavors, and a quick prep time under 30 minutes, making them an ideal party pleaser that disappears quickly from the platter.

Ingredients

Pastry

  • Puff pastry sheets, thawed and ready to roll
  • Egg wash (1 egg beaten with a splash of water)

Filling

  • Cooked ham slices, chopped into small pieces (about 1 cup)
  • Gruyère cheese, grated (1 1/2 cups, divided)

Béchamel Sauce

  • Butter (2 tablespoons)
  • Flour (2 tablespoons)
  • Milk (1 cup)
  • Dijon mustard (1 teaspoon)
  • Nutmeg (a pinch)
  • Salt and pepper to taste

Instructions

  1. Prepare the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for about two minutes to form a roux, ensuring there’s no raw flour taste. Gradually add milk while continuously whisking to avoid lumps, cooking until the sauce thickens smoothly. Remove from heat, stir in a pinch of nutmeg, Dijon mustard, salt, and pepper to taste. Set aside to cool slightly.
  2. Assemble the filling: Chop the ham into small pieces and grate the Gruyère cheese. Once the béchamel has cooled enough, gently fold in the ham and most of the cheese, reserving some for topping the puffs later. This mixture forms a creamy, flavorful filling that’s the heart of the Croque Monsieur Puffs.
  3. Cut and fill puff pastry: Roll out the thawed puff pastry sheets to smooth out any creases, then cut them into squares approximately 3 by 3 inches. Spoon a generous amount of the béchamel mixture into the center of half the pastry squares, leaving edges clear for sealing.
  4. Seal and top: Moisten the edges with water or egg wash, then place another square of pastry on top to create a pocket. Press edges firmly with a fork to seal. Brush each puff generously with egg wash for a shiny golden finish. Sprinkle the reserved Gruyère on top for a bubbly, crispy cheese crust.
  5. Bake to perfection: Arrange the filled puffs on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 15 to 20 minutes, or until pastries are puffed and beautifully golden. Let them cool for a few minutes before serving.

Notes

  • Use cold puff pastry to ensure maximum flakiness and rise.
  • Do not overfill the puffs to prevent leakage.
  • Use freshly grated Gruyère cheese for smoother melting.
  • Allow béchamel to cool slightly before assembling to make handling easier.
  • Brush the egg wash evenly for a rich golden color and glossy finish.
  • Serve the puffs warm for the best flaky and melty experience.

Nutrition

Keywords: Croque Monsieur, puff pastry, appetizer, French, party food, béchamel, ham, Gruyère

Find it online: https://eazyummy.com/croque-monsieur-puffs/