Ham and cheese stuffed croissants (Printable Version)

Golden buttery croissants stuffed with ham, Swiss cheese, and zesty Dijon cream. Baked until flaky and the cheese melts perfectly inside.

# What You’ll Need:

→ Croissants

01 - 6 large croissants (store-bought or homemade)

→ Filling

02 - 6 slices cooked ham
03 - 6 slices Swiss cheese (e.g., Emmental or Gruyère)
04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons mayonnaise
06 - 1 tablespoon chopped fresh chives (optional)
07 - Freshly ground black pepper, to taste

→ Topping

08 - 1 egg, beaten (for egg wash)
09 - 2 tablespoons grated Parmesan (optional)

# Directions:

01 - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - Slice each croissant horizontally, but not all the way through, creating a pocket for the filling.
03 - In a small bowl, mix together the Dijon mustard, mayonnaise, and chives (if using). Season with black pepper to taste.
04 - Spread about 1 teaspoon of the mustard mixture inside each croissant pocket.
05 - Layer one slice of ham and one slice of cheese inside each croissant.
06 - Gently press the croissants closed and place them on the prepared baking sheet.
07 - Brush the tops of the croissants with the beaten egg. Sprinkle with grated Parmesan, if desired.
08 - Bake for 15–18 minutes, until the croissants are golden brown, the cheese is melted, and the filling is hot.
09 - Let cool for 2–3 minutes before serving to allow the filling to set slightly.

# Top Tips:

01 -
  • The combination of warm, flaky pastry with that creamy Dijon sauce creates this perfect balance of tangy and rich that somehow feels fancy enough for brunch but casual enough for Tuesday night dinner
  • They come together in about 30 minutes but taste like something you'd wait in line for at a French bakery
02 -
  • Don't overstuff the croissants or they'll burst open while baking and you'll lose all that filling onto your baking sheet
  • Let them cool for at least 2 minutes before biting into them or you will burn your mouth on molten cheese, trust me on this one
03 -
  • If your croissants are getting a bit too brown before the cheese is melted, tent them loosely with foil for the last few minutes
  • The egg wash isn't just for looks, it helps the topping actually stick to the pastry instead of sliding off

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