La recette préférée de feuilletés au jambon et au fromage

Ingrédients

• 1 package (2 sheets) frozen puff pastry, defrosted*
• 2 tablespoons Dijon mustard
• 1/4 pound black forest ham, thinly sliced
• 1/2 pound Gruyère cheese, grated
• 1 egg
• flour for dusting

Préparation

1. 1

   Preheat your oven to 450 F.

2. 2

   To make the egg wash, lightly beat an egg with 1 tbsp. of water. Set aside.

3. 3

   Place a piece of parchment paper onto your work surface and dust lightly with flour.

4. 4

   Lay one sheet of puff pastry on top of the paper.

5. 5

   Using the back of a teaspoon, brush the dough with mustard leaving a 1-inch border around the edge. Use a ruler if necessary.

6. 6

   Staying within the border, add the sliced ham in overlapping layers.

7. 7

   Add the cheese.

8. 8

   Brush the border with some of the egg wash to create a seal.

9. 9

   Place the second sheet of puff pastry on top of the filled pastry lining up the edges.

10. 10

    Using a sharp knife, trim the dough so that the edges line up and the square is even. It’s just like cutting the crust off of a sandwich. Make sure to cut the dough in a swift downward motion (think paper slicer). If you drag your knife, it will not rise properly. Press down lightly.

11. 11

    Brush the top with more egg wash and cut a few slits in the top to allow steam to escape.

12. 12

    Transfer the dough to a baking sheet by lifting up the parchment paper.

13. 13

    Bake for 20 to 25 minutes, until puffed and golden brown.

14. 14

    Allow to cool for a few minutes and cut into squares (about 12-16 depending how large you want them).

15. 15

    Serve hot.