Puff Pastry Ham And Cheese Croissants
Some snacks are simple but always a good idea… and these ham and cheese croissants are exactly that.
I love how easy they are to make using puff pastry, but still feel like something from a bakery.
Why You’ll Love These Ham & Cheese Puff Pastry Croissants
These puff pastry croissants are flaky, creamy, and filled with melted cheese and savory ham in every bite. The outside becomes golden and crisp while the inside stays soft and rich from the cream cheese filling.
I love how bakery-style they look even though they’re made with simple store-bought puff pastry and come together really quickly.
The Ingredients That Make These Croissants So Good
- Puff pastry: Creates buttery, flaky layers with very little effort.
- Cream cheese: Adds creaminess and helps keep the filling soft and rich.
- Ham and cheese: The classic savory combination that melts perfectly while baking.
- Egg wash: Gives the croissants their glossy golden finish.
- Poppy seeds: Add texture and make the pastries look more bakery-style.
Helpful Tips Before You Start Baking
- Keep the puff pastry cold before shaping for easier handling.
- Don’t overfill the pastry so it seals properly while baking.
- Press the pastry lightly after folding to help keep the filling inside.
- Use cheddar, gouda, or mozzarella depending on the flavor you want.
- Bake until deeply golden for the crispiest texture.
The Best Way to Store Puff Pastry Croissants
These croissants are best served warm while the pastry is crispy and flaky.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for a few minutes before serving to bring back the crispy texture.
Avoid microwaving, as the pastry may become soft.
Ham & Cheese Croissant Questions Answered
Can I make these ahead of time?
Yes. You can shape the croissants ahead of time and refrigerate them until ready to bake.
Can I freeze them?
Absolutely. Freeze them before baking, then bake directly from frozen, adding a few extra minutes to the baking time.
Can I use another type of cheese?
Yes. Cheddar, gouda, mozzarella, or Swiss cheese all work very well.
Why fold the pastry before cutting?
Folding the pastry keeps the filling inside better and creates more layers after baking.
