Mini Croissant Ham & Swiss Recipe
Make Mini Croissant Ham & Swiss Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine the active dry yeast, sugar, and 1/4 cup of warm water. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt.
- 3
Combine Ingredients
Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- 4
Form Dough
Stir in the activated yeast mixture and ice water gradually until a dough forms. Knead lightly until smooth. Cover with plastic wrap and refrigerate for at least 1 hour.
Assembling Croissants
- 5
Roll Out Dough
On a floured surface, roll out the chilled dough into a rectangle approximately 1/4 inch thick.
- 6
Cut Triangles
Using a sharp knife or pizza cutter, cut the dough into triangles (about 5 inches at the base).
- 7
Add Filling
Spread a thin layer of Dijon mustard on each triangle. Place a slice of ham and a slice of Swiss cheese on the wide end of each triangle.
- 8
Roll Croissants
Starting from the wide end, roll up each triangle tightly to form a crescent shape. Place on a baking sheet lined with parchment paper.
- 9
Baking
- 10
Preheat Oven
Preheat your oven to 375°F (190°C).
- 11
Bake Croissants
Bake the croissants in the preheated oven for 18-20 minutes or until golden brown.
- 12
Cool and Serve
Allow the croissants to cool slightly on a wire rack before serving. Enjoy warm!
