Croissants With Ham And Cheese

Name: Croissants With Ham And Cheese
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 500g all-purpose flour; 10g salt; 40g sugar; 20g active dry yeast; 300ml milk, warm; 350g unsalted butter, cold; 200g ham, sliced; 200g cheese (e.g., Gruyère or Swiss), sliced; 1 egg, beaten (for egg wash)

Highlighted under: Creative Baking Ideas

I absolutely adore these croissants with ham and cheese! The buttery layers of flaky pastry envelop a savory filling that combines the richness of cheese with the heartiness of ham. When I whip up a batch, the aroma that fills my kitchen is simply irresistible. They are perfect for breakfast or a special brunch, and whenever I serve them, I'm always met with glowing compliments. Trust me, once you make these croissants, they'll become a staple in your home just like they are in mine!

Created by

Allegra Stone

Last updated on 2026-01-24T12:03:36.934Z

Making croissants from scratch felt like a daunting task at first, but I quickly learned that with the right technique, it's not only achievable but also incredibly satisfying. I remember the first time I baked them; the love and care that goes into each fold of the pastry is what truly elevates the flavor. The hint of melted cheese mingling with the salty ham makes every bite a delight.

I found that using cold butter is essential in the lamination process; it ensures the layers remain distinct and flaky. Over the years, I've experimented with different types of cheeses, but a nice Gruyère brings a beautiful nuttiness that pairs wonderfully with ham. Don't skimp on the resting time for the dough — it makes all the difference!

Why You'll Love These Croissants
Buttery, flaky texture that melts in your mouth
Savory filling of ham and melted cheese that's oh-so-satisfying
Perfect for breakfast, brunch, or as a tasty snack

The Importance of Dough Lamination

Laminating the dough is a crucial step that creates those beloved flaky layers in your croissants. This technique involves folding butter into the dough multiple times, which traps air pockets that expand during baking. When done properly, lamination produces a croissant with a delicate, buttery texture that contrasts beautifully with the savory filling. Remember to keep your butter cold and the dough well-chilled between each fold to avoid melting the butter, which can lead to less flaky results.

As you roll out the dough, aim for a thickness of about 1/4 inch before folding it. The key here is to make even, gentle movements with your rolling pin, ensuring you don’t apply excessive pressure that could compress the layers. After folding, you can place the dough in the refrigerator for 30 minutes, which not only firms it up but also allows the gluten to relax, making it easier to shape later.

Choosing the Right Cheese and Ham

When it comes to the filling, the choice of cheese can significantly affect the flavor profile of your croissants. Gruyère or Swiss cheese is ideal because they melt beautifully and impart a nutty richness that pairs wonderfully with ham. However, feel free to experiment with other types, such as cheddar for a sharper flavor or creamy Brie for a decadent twist. If you prefer a more adventurous filling, try adding sautéed mushrooms or a hint of mustard to elevate the taste.

Selecting the right ham is equally important. Opt for thinly sliced deli ham for ease of rolling, but you can also use thicker cuts for a heartier bite. Just ensure that the ham is flavorful, as it provides a contrasting savory component against the rich cheese. If you're looking for a healthier alternative, smoked turkey or a vegetarian alternative can also work well; just adjust the seasoning to complement these choices.

Storage and Serving Suggestions

These croissants are best enjoyed fresh out of the oven, but if you have leftovers, they can be stored in an airtight container at room temperature for up to two days. For longer storage, freezing is ideal. Freeze unbaked croissants on a baking sheet, then transfer them to a zip-lock bag once firm. When you're ready to enjoy them, bake directly from frozen, adding a few extra minutes to the baking time for the perfect golden finish.

For serving, consider pairing your croissants with a light salad or a fresh fruit platter for a delightful brunch spread. They also make an excellent addition to a charcuterie board, where their delightful flavor can complement a variety of cheeses, nuts, and spreads. I often serve mine warm, brushed with a little melted butter and a sprig of fresh herbs on top to impress guests—both in presentation and taste!

Ingredients

Gather your ingredients to ensure a smooth baking process:

For the Croissant Dough

500g all-purpose flour
10g salt
40g sugar
20g active dry yeast
300ml milk, warm
350g unsalted butter, cold

For the Filling

200g ham, sliced
200g cheese (e.g., Gruyère or Swiss), sliced
1 egg, beaten (for egg wash)

Ensure all ingredients are at the right temperature for the best results!

Instructions

Follow these steps carefully to create your perfect croissants:

Prepare the Dough

In a large bowl, combine flour, salt, sugar, and yeast. Gradually add warm milk and knead until smooth. Let the dough rise in a warm place until doubled in size, about 1 hour.

Incorporate Butter

Roll out the cold butter between two sheets of parchment paper into a rectangle. Roll out the dough into a larger rectangle and place the butter layer in the center. Fold the dough over the butter to encase it.

Laminate the Dough

Roll the dough into about 1/4 inch thickness, then fold it into thirds. Repeat this process two more times, chilling for 30 minutes between each roll and fold.

Shape the Croissants

Roll the dough out one last time and cut it into triangles. Place a slice of ham and cheese at the base of each triangle and roll them towards the tip. Place each croissant on a baking sheet lined with parchment paper.

Final Proofing

Cover the croissants with a clean towel and let them rise for another 30 minutes until puffy.

Bake

Preheat the oven to 200°C (400°F). Brush each croissant with the beaten egg and bake for 15-20 minutes or until golden brown.

Enjoy your homemade croissants fresh out of the oven!

Pro Tips

For optimal results, make sure your kitchen is at a cool temperature while working with the dough. If the butter starts to melt, pop the dough in the fridge for a short time. Additionally, a sharp knife helps to cut the dough cleanly for better-shaped croissants.

Troubleshooting Common Issues

If your croissants don’t rise as expected, it might be due to inactive yeast. Always check the expiration date of your yeast and, if unsure, you can test it by mixing it with warm water and a pinch of sugar. If it bubbles up after about 10 minutes, it’s good to go! For best results, ensure your dough is placed in a warm, draft-free environment while rising.

Another common issue is butter leaking out during baking. To prevent this, ensure that you roll the dough and butter to an even thickness, and seal the edges tightly when rolling the croissants. If they do leak, they can still taste delicious, but you may want to up your baking sheets with parchment paper to catch any drips.

Scaling the Recipe

This recipe can easily be scaled up or down depending on your needs. If you’d like to make a larger batch, simply double the ingredients—just ensure you have enough space in your refrigerator for chilling the dough and butter layers. For smaller gatherings, cut the ingredient quantities in half, but keep in mind that the dough’s rising and baking times remain the same regardless of batch size.

Additionally, when scaling, consider the baking sheet size. Use multiple sheets if necessary to avoid overcrowding, which can result in uneven baking. Remember to watch for even browning, especially if you adjust the total number; you may need to rotate the trays halfway through.

Questions About Recipes

→ Can I use store-bought dough?

Yes, using store-bought puff pastry can save time, but the flavor will differ.

→ How can I store leftover croissants?

Store them in an airtight container at room temperature for up to 2 days or refrigerate for a longer shelf life.

→ Can I freeze croissants?

Absolutely! You can freeze baked croissants for up to 2 months. Just thaw and reheat in the oven to regain their crispiness.

→ What can I substitute for ham?

You can use turkey or vegetables like spinach or mushrooms for a vegetarian option.