Cheese and Ham Croissant
On cold winter nights in the bakery I used to wait patiently for these to come out of the oven, still oozing with cheese. They’re great with coffee or as a light snack.
Ingredients
- 1 quantity Croissant dough
- 1 egg beaten, for eggwash
For the filling
- 200 g honey-glazed ham
- 200 g Cheddar cheese grated
Instructions
- Make the croissant dough up to the point where it is ready to shape.
- (At this stage you do not have to use all the dough, it can be frozen and will keep for 2–3 months. To defrost the dough, bring out of the freezer the night before and thaw overnight.)
- Line several baking trays.
- Using a rolling pin, roll the dough out to a rectangle, 3 mm/1⁄8 inch thick.
- Cut the rectangle into 10 cm/4 inch strips, then cut each strip diagonally into triangles.
- Once you have the triangles for the croissant, cut replica shapes from the ham and place on the dough and top with a little grated cheese.
- Lay the triangles with the narrow points away from you, then roll each triangle up towards the point, ending with the tip underneath.
- Bend the ends round to make the traditional croissant shape.
- Put the croissants on the baking trays, brush with eggwash and leave to rise for 2 hours.
- Preheat the oven to 200°C/400°F/gas mark 6.
- Bake the croissants for 20 minutes until golden brown, then transfer to a wire rack to cool.
