The Puff Pastry Sensation That’s Driving the World Crazy

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INGREDIENTS

For the Puff Pastry:

  • 500g puff pastry
  • 50g mustard
  • 200g ham
  • 200g cheese (grated or thinly sliced)
  • 1 egg (for egg wash)
  • For the Béchamel Sauce:
  • 30g butter
  • 25g flour
  • 300ml milk
  • 4g nutmeg
  • 5g black pepper
  • 10g salt
  • 30g grated Parmesan cheese

For Garnish:

  • 40g pickled cucumbers (finely chopped)

Construction

  1. Prepare the Béchamel Sauce:
    • Melt butter in a saucepan over medium heat.
    • Add flour and whisk until the mixture turns slightly golden (a roux).
    • Gradually add milk while whisking continuously to avoid lumps.
    • Season with nutmeg, black pepper, and salt.
    • Stir until thickened, then add grated Parmesan cheese. Set aside to cool.
  2. Assemble the Pastry:
    • Roll out the puff pastry on a lightly floured surface.
    • Spread a thin layer of mustard across the pastry.
    • Add a layer of ham, followed by cheese. Optionally, spread a thin layer of béchamel over the cheese.
    • Fold or layer the pastry into the desired shape (rectangular pockets, turnovers, or pinwheels). Seal the edges.
  3. Egg Wash:
    • Beat the egg and brush it over the pastry to give it a golden, glossy finish when baked.
  4. Bake:
    • Preheat the oven to 200°C (390°F).
    • Place the assembled pastries on a parchment-lined baking sheet.
    • Bake for 20-25 minutes or until golden and puffed.

Variations

  1. Vegetarian Option: Replace ham with sautéed spinach, mushrooms, or roasted vegetables.
  2. Spicy Kick: Add a layer of chili flakes or a spicy mustard.
  3. Meat Substitutions: Use turkey, chicken, or prosciutto instead of ham.
  4. Cheese Alternatives: Swap with Swiss cheese, Gruyère, or even mozzarella for a milder flavor.
  5. Open-Faced Style: Use the puff pastry as a tart base, layering the ingredients on top and baking as a flat tart.

Tips

  1. Chill the Pastry: Keep the puff pastry cold to ensure it puffs up properly during baking.
  2. Avoid Overfilling: Too much filling can cause the pastry to split or leak.
  3. Seal Edges Well: Use water or egg wash to seal the edges tightly to avoid spilling during baking.
  4. Reheat Smartly: Reheat leftovers in an oven or air fryer to maintain crispiness; avoid microwaving to prevent sogginess.
  5. Customize Shapes: Cut the pastry into various shapes like triangles, squares, or rounds to suit the occasion.

This recipe is perfect for breakfast, brunch, or as an appetizer for gatherings.

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