Ham and Swiss Spinach Puff Pastries Recipe

Introduction

Ham and Cheese Puffs are a delightful and savory treat perfect for any occasion. With flaky puff pastry enveloping a creamy mixture of ham, spinach, and Swiss cheese, these puffs are both satisfying and easy to prepare.

Ingredients

• 2 sheets frozen puff pastry, thawed according to package directions
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• ¼ teaspoon kosher salt
• 1 cup whole milk, room temperature
• ¼ teaspoon pepper
• 2 cups cooked ham, diced
• 2 cups fresh spinach
• 1 ½ cups Swiss cheese, grated and divided
• 1 large egg white, lightly beaten

Instructions

1. Step 1: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Set aside.
2. Step 2: Cut each puff pastry sheet into 5-inch (13 cm) squares and keep them chilled in the refrigerator until ready to use.
3. Step 3: In a saucepan over medium heat, melt the butter. Add the flour and kosher salt, cooking and stirring frequently for about 1 minute to form a roux.
4. Step 4: Slowly whisk in the milk, ensuring the mixture becomes smooth and reaches a gentle boil.
5. Step 5: Reduce heat to low and let the sauce simmer, stirring occasionally, until it starts to thicken.
6. Step 6: Add the fresh spinach to the sauce and cook for 1 minute, or until wilted.
7. Step 7: Stir in the diced ham and 1 cup of the grated Swiss cheese. Remove the mixture from heat and set aside.
8. Step 8: Arrange the puff pastry squares evenly on the prepared baking sheet.
9. Step 9: Spoon a generous amount of the ham and cheese mixture onto the center of each pastry square. Sprinkle with the remaining Swiss cheese.
10. Step 10: Fold the corners of each pastry square up towards the center, forming a smaller square.
11. Step 11: Brush each puff with the lightly beaten egg white to help achieve a golden finish.
12. Step 12: Bake in the preheated oven for 18-20 minutes, or until the puffs are fully puffed and golden brown.

Tips & Variations

• For extra flavor, add a pinch of nutmeg to the sauce when it’s simmering.
• Swap Swiss cheese for Gruyère or cheddar for a different cheesy twist.
• Use fresh herbs like thyme or chives in the filling to brighten the flavor.
• If you prefer, substitute ham with cooked bacon or turkey for variety.

Storage

Store leftover ham and cheese puffs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for 8-10 minutes to restore crispiness. These puffs are best enjoyed fresh but can be frozen before baking; thaw in the refrigerator overnight before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh puff pastry instead of frozen?

Yes, fresh puff pastry can be used. Just ensure it is properly chilled before cutting and assembling for the best puff and texture.

Can I prepare the filling in advance?

Absolutely. The ham and cheese filling can be made a day ahead and refrigerated. Bring it to room temperature before assembling the puffs.

Ham and Swiss Spinach Puff Pastries Recipe

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4.7 from 94 reviews

These Ham and Cheese Puffs are a delightful savory pastry featuring flaky puff pastry filled with a creamy mixture of ham, fresh spinach, and Swiss cheese. Perfect as a snack, appetizer, or light meal, these puffs combine rich flavors with a wonderfully crispy and golden baked exterior.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Puff Pastry

• 2 sheets frozen puff pastry, thawed according to package directions

Roux and Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• ¼ teaspoon kosher salt
• 1 cup whole milk, room temperature
• ¼ teaspoon pepper

Filling

• 2 cups cooked ham, diced
• 2 cups fresh spinach
• 1 ½ cups Swiss cheese, grated and divided

Finish

• 1 large egg white, lightly beaten

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper to prevent sticking. Set aside.
2. Cut Puff Pastry: Cut the thawed puff pastry sheets into 5-inch (13 cm) squares and keep them refrigerated until ready to use to maintain their firmness.
3. Make Roux: In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and kosher salt, cooking for about 1 minute while stirring frequently to form a roux and remove the raw flour taste.
4. Add Milk: Slowly pour in the room temperature whole milk while continuously whisking to prevent lumps. Bring the mixture to a boil, whisking constantly until smooth.
5. Simmer Sauce: Reduce the heat to low and allow the sauce to simmer, stirring occasionally, until it thickens into a creamy consistency.
6. Add Spinach: Stir in the fresh spinach and cook for about 1 minute until wilted and incorporated into the sauce.
7. Incorporate Ham and Cheese: Add the diced ham and 1 cup of grated Swiss cheese to the mixture, stirring until the cheese melts and the filling is well combined. Remove from heat.
8. Arrange Pastry: Place the puff pastry squares evenly spaced on the prepared baking sheet.
9. Fill and Top Pastry: Spoon a heaping amount of the ham and cheese filling onto the center of each pastry square. Sprinkle the remaining ½ cup grated Swiss cheese over the filling.
10. Fold Corners: Carefully fold the corners of each puff pastry square up to the center, creating smaller square parcels enclosing the filling.
11. Apply Egg Wash: Brush the outside of each folded puff pastry with the lightly beaten egg white to encourage a golden, glossy finish when baked.
12. Bake: Place the baking sheet in the preheated oven and bake for 18 to 20 minutes, or until the puff pastries have puffed up and turned golden brown on top.

Notes

• Ensure the puff pastry stays cold until ready to bake to achieve maximum puff and flakiness.
• The filling can be customized by substituting ham with cooked chicken or turkey.
• Using freshly grated Swiss cheese helps it melt more smoothly in the filling.
• For a richer flavor, you can use cream instead of milk, but it will increase calories.
• Serve warm for best taste and texture.
• Puff pastries are best eaten the same day but can be reheated briefly in the oven to restore crispiness.

Keywords: Ham and Cheese Puffs, puff pastry appetizer, savory pastries, Swiss cheese puff pastry, spinach ham pastries