Thursday, April 01, 2010
Ham and Cheese Feuilleté
1 box Pepperidge Farm Puff Pastry, defrosted according to pkg directions
1/8 cup Dijon mustard
1/2 lb thinly sliced, flavorful boiled ham
1/4 lb thinly sliced Gruyere cheese
2 eggs mixed with 2 tsps heavy cream or water for glaze
On a floured board, roll a piece of puff pastry into a rectangle approximate 12 inches by 16 inches. Place
it on a 12 x 16 baking sheet. Spread it with the mustard, leaving a 1 inch board all around. Layer the ham and cheese on top of the mustard. Fold the borders up over the filling and brush with cold water, so that the pastry top will adhere.
Roll the other piece of puff pastry out to the same size as the bottom (approximately 10 x 14) and place directly on top. Trim the edges if needed and, using a fork dipped in flour, press down around the edges to seal.
You can use any scraps to make decorative leaves, flowers, whatever strikes your fancy. Adhere them to the top with water. Chill for at least 1/2 hour. Well wrapped, this can stay in the fridge for 2 days.
Preheat oven to 450. Brush egg glaze over top. Make 2 or 3 vent holes and put in a hot oven. Bake until puffed and golden brown, about 20-25 minutes. Cool slightly and cut into squares. This is best served immediately.