Ham And Cheese Croissants

Most people know ham and cheese croissants as a sandwich. They slice ready to use croissant and fill it with slices of ham and cheese. For me, that’s just a fancy sandwich. I love making ham and cheese croissants from scratch with my homemade croissants dough.

About these croissants

Today, I am making these from scratch using my popular homemade croissants dough, but feel free to use store-bought ready to use croissants or danish pastry dough. You can even use puff pastry dough. For the filling you can use your favorite ham and cheese slices. I am using my children’s favorite salami and gouda cheese slices.

Ingredients and substitutes

Croissants dough – You can use Danish dough, or even puff pastry. Puff pastry is much lighter than croissants but still delicious. Danish is a heavier dough than Puff pastry so the croissants a similar to croissants dough. Ham – Use your favorite cold cuts or salami. Make sure the slices are thin otherwise the croissants will be bulky and open during baking. Cheese – any of your favorite cheese will work here. I think slices are less mess but you be the judge of that. Others – you can smear some mustard or spices on the croissant dough before placing the ham and cheese.

I am using my homemade croissants dough for which I have a detailed post with step by step progress pictures as well as a video.

Step by step instructions

Roll croissants dough

Roll the dough into a long rectangle about 8 x 20-inchesCut off edges at all four sides. This will help the layers open up. Cut the rectangle lengthways in half at the 4″ mark (so now you have two 2 x 10-inch stripsMark at every 5-inch so you have 4 x 5-inch rectangles. (see video)Then, take each rectangle and cut diagonally, which will give you two triangles (see video).Each triangle makes a croissant (total – 16 croissants).

Shape the croissants

To shape the croissants – take each triangle. Stretch it lengthways slightly, cut a slit or notch at the wide end. Place two slices of ham and two slices of cheese Then, hold the two sides or that slit and roll onto itself until you reach the tip (similar to a jelly roll). You can bend the two ends towards you to make a curved shape. Alternatively, you can roll without making a slit or notch and keep the two ends straight. (see video)

Proof and bake

Place the croissant on a baking tray making sure the tips are on the bottom. Cover and let proof at room temperature for an hour. Then, place it into the fridge for 30 minutes.Preheat the oven at 200 C/ 392 F.Brush the croissants with egg wash.Bake for 10 minutes at 200C / 392 F. Then, reduce the temperature to 190 C / 375 F for 15 minutes more until golden brown.Remove from the oven – cool on the pan for 10 minutes before serving.