Mini Ham And Cheese Danish Recipe
Make Mini Ham And Cheese Danish Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Danish dough (store-bought shortcut)
Filling and additions
Finishing (optional)
Method
Danish dough (store-bought shortcut)
- 1
Thaw and prepare pastry
Remove frozen puff pastry sheets from the freezer and thaw in the refrigerator for 30–60 minutes or at room temperature for 20–30 minutes until pliable but still cold. Lightly flour a work surface with 1–2 tablespoons of flour and unfold each sheet gently to avoid cracks.
- 2
Roll and cut
Using a rolling pin, roll each sheet into a roughly 10 x 12-inch rectangle (or to about 1/8 inch thickness) to remove fold lines. Trim edges for neat rectangles. Cut each sheet into 6 equal rectangles (12 total) to yield 12 mini Danish bases.
Filling and additions
- 3
Make cream cheese mustard spread
In a small bowl, combine the softened cream cheese, Dijon mustard, salt, and black pepper. Mix until smooth and spreadable. If the cream cheese is too firm, microwave in 5-second increments until soft but not runny.
- 4
Assemble ham and cheese Danish
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Arrange the pastry rectangles about 1 inch apart. Spread about 1 tablespoon of the cream cheese-mustard mixture in the center third of each rectangle, leaving a 1/2-inch border. Fold a ham slice into thirds (or cut to size) and place over the spread on each pastry. Sprinkle about 1 tablespoon (approx. 1/4 cup total per 4 pastries) of shredded cheese evenly over the ham, pressing lightly so cheese adheres to the spread. If you like, tuck the short ends of the pastry slightly up to create shallow edges to hold filling.
- 5
Baking and finishing
- 6
Bake
Place the baking sheets in the preheated oven and bake for 12–16 minutes, rotating sheets halfway through, until the pastry is puffed and golden brown and the cheese is melted and bubbling. Watch closely in the last few minutes to avoid over-browning.
- 7
Cool and serve
Remove from oven and let the mini Danishes cool on the baking sheet for 3–5 minutes, then transfer to a cooling rack. Serve warm or at room temperature. Leftovers can be reheated in a 350°F (175°C) oven for 5–7 minutes to re-crisp.