Monday, December 31, 2012

Top Appetizer for 2012 was Ham and Cheese in Puff Pastry with Fig Dijon

Ham and Cheese in Puff Pastry with Fig Dijon
This was the favorite appetizer on TwirlandTaste for 2012. It's the go to recipe for me and I'm so glad that so many of you have enjoyed it too!
1 package frozen puff pastry
2 tablespoons Dijon mustard with 2 tbsps fig preserves added (no fig, add honey)
1/4 pound ham, shaved
1/4 pound Gruyere, shredded
1/4 pound Smoked Gouda, shredded
4 ounces cream cheese with 2 tbsp fig preserves added (no fig, add honey)
1 egg, beaten with 1 tbsp water, for egg wash
Roll out one sheet of puff pastry on a floured board to 10 x 12 size; place on sheet pan lined with parchment paper. Brush mustard mixture over pastry, leaving a 1/2 – 1 inch border around the edge. Top with a layer of ham, leaving the border; spread cream cheese mixture over ham leaving the border. Sprinkle the cheeses. Brush the border with the egg wash. Add the second sheet of puff pastry which has also been rolled on a floured board to the 10 x 12 size. Place this sheet on top of the cheese and line up the edges; trim with knife if needed. Crimp the edges with a fork, all the way around; joining the two pastries. Brush the top with egg wash. Cut three diagonal slits in the top pastry sheet to allow steam to escape. Bake in a preheated 450 degree oven for 20 – 25 minutes, until puffed and lightly browned. Allow to cool for a few minutes before cutting. This is delicious hot or cold. 
NOTE: If you don’t have fig preserves for the Dijon, simply use a sweet honey mustard, and add the same to the cream cheese or add chives if you like – it’s up to you!


Kim Kauffman said...

I believe you have a typo on the temperature. I think you meant to say 350 for 20-25 minutes. Mine nearly burned, if I wouldn't have kept checking it.

Libby Murphy said...

Hi Kim,
I guess ovens vary but I do cook mine at 450 for 20 minutes. I'm glad you liked it and so sorry that there was a problem with it. Glad to hear from you.
Happy twirls

Unknown said...

another amazing recipe. cant wait for your book. when??