Ingredients
2 sheets Puff Pastry (thawed if frozen)
8–10 slices Deli Ham (Honey ham or Black Forest works best)
8–10 slices Swiss or Emmental cheese (the “holey” cheese shown in your image)
1 Egg (beaten, for egg wash)
Optional: Dijon mustard, poppy seeds, or dried parsley for garnish.
Instructions
Prep: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Layer: Lay one sheet of puff pastry flat on the parchment paper. If you like a bit of tang, spread a thin layer of Dijon mustard over the pastry first.
Assemble: Arrange the ham and cheese in alternating or overlapping rows as shown in your photo, leaving about a half-inch border around the edges.
Top: Place the second sheet of puff pastry directly over the top. Use a fork to crimp the edges shut so the cheese doesn’t leak out.
Wash & Score: Brush the top with the beaten egg. This gives it that deep golden-brown shine. Use a sharp knife to gently score the top into squares (don’t cut all the way through yet) to help steam escape.
Bake: Bake for 20–25 minutes until the pastry is puffed and golden.
Serve: Let it cool for 5 minutes so the cheese sets slightly, then slice into squares following your score lines.
Pro-Tips for the Best Crunch
Keep it Cold: If the pastry gets too soft while you’re assembling, pop the whole tray in the fridge for 10 minutes before baking. Cold pastry = better flakes.
Spice it up: Sprinkle some Everything Bagel seasoning or parmesan cheese on the egg wash before it goes into the oven.
