Ina Garten’s ham and cheese in puff pastry layers black forest ham, Gruyere, and Dijon mustard inside flaky sheets at about 535 calories per serving. The whole recipe takes just 50 minutes with five ingredients from her Barefoot Contessa show, so it works for cocktail parties without stress.
Ina skips the individual turnovers or pinwheels most puff pastry recipes call for, and builds one large slab instead. That full-sheet approach means less fussy assembly, and it bakes evenly because the filling spreads across the entire surface.
Getting the edge seal right is everything here, since melted Gruyere leaks out and burns on the pan if the pastry opens. Brush the border with egg wash before laying the top sheet, because the wash acts as glue that holds through 450 degrees of oven heat.
Source: Copyright 2008 Ina Garten, featured on Barefoot Contessa (Cocktail Hour episode), verified from foodnetwork.com
Ina Garten Ham And Cheese In Puff Pastry
Course: Snacks, SidesCuisine: AmericanDifficulty: Easy6
servings25
minutes25
minutes535
kcal50
minutesSliced ham and Gruyere layer over Dijon mustard on a rolled puff pastry sheet before a second sheet seals it shut. An egg wash goes on last, which gives the crust its golden color at 450 degrees.
Ingredients
- For the pastry:
1 package (2 sheets) frozen puff pastry, defrosted (Pepperidge Farm recommended)
2 tablespoons Dijon mustard
- For the filling:
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere, sliced
- For the egg wash:
1 egg beaten with 1 tablespoon water
Directions
- Preheat and prep: Preheat the oven to 450 degrees, then line a sheet pan with parchment paper.
- Roll the first sheet: Roll one puff pastry sheet on a floured board to 10 by 12 inches, then place it on the prepared pan.
- Brush with mustard: Spread the Dijon mustard over the center of the pastry, and leave a 1-inch border on all sides.
- Layer the filling: Lay the ham slices over the mustard, then layer the Gruyere on top while keeping the border clear.
- Seal the border: Brush the 1-inch border with egg wash, since this is what glues the two sheets together.
- Roll the second sheet: Roll the second puff pastry sheet to 10 by 12 inches on a floured board, since it needs to match the first sheet exactly.
- Top the pastry: Place the second sheet over the filling, then align the edges and press them together lightly.
- Trim the edges: Trim the edges clean with a sharp knife, because ragged pastry puffs unevenly in the oven.
- Egg wash and vent: Brush the entire top with egg wash, then cut several slits so steam can escape during baking.
- Bake: Bake for 20 to 25 minutes until the pastry is puffed and golden brown all over.
- Cool and serve: Let it cool for a few minutes before slicing, then serve warm while the cheese is still melted.
FAQs
Can I use a different cheese instead of Gruyere?
Swiss cheese is the closest swap because it melts in thin, stretchy sheets the same way Gruyere does. Comte or Emmental also work, since both belong to the same Alpine cheese family and carry a similar nutty flavor.
Avoid cheddar here, because it releases more oil when it melts and makes the pastry soggy from the inside. Soft cheeses like brie or mozzarella hold too much moisture, which turns the bottom crust gummy instead of crisp.
Why does the recipe call for 450 degrees instead of a lower temperature?
Puff pastry needs high heat to create the steam that separates its layers into flaky sheets. At 350 or 375 degrees, the butter melts too slowly and soaks into the dough instead of creating air pockets.
The high temperature also browns the egg wash fast, which creates a crisp shell before the inside overcooks. Watch closely after 18 minutes, because every oven runs differently and the jump from golden to burnt happens fast at this heat.
What ham works best if I cannot find black forest ham?
The key is having ham sliced thick enough to hold its shape during baking, so any good deli ham at medium thickness works. Virginia ham or honey-baked ham are strong choices, since both carry enough flavor to stand up to the Gruyere.
Avoid paper-thin slices, because they dry out in the oven and you lose the meaty bite Ina intended. Prosciutto sounds tempting but it turns brittle at 450 degrees, so save it for dishes with a shorter bake.
What dishes pair well with this puff pastry?
This works best as part of a cocktail spread with other finger food, so keep the sides small and savory. cheese puffs are a natural companion, since both use Gruyere and French technique without competing on the plate.
For a fuller menu, add Ina’s shrimp bisque as a warm starter, because the creamy soup balances the flaky pastry. A simple green salad with vinaigrette rounds out the spread, and the acid cuts through the richness of the cheese.
Can I assemble this ahead of time and bake later?
Building the whole pastry up to 24 hours ahead works well, and you just refrigerate it on the sheet pan covered with plastic wrap. The cold fridge actually helps the puff pastry hold its layers, because warm dough puffs less evenly in the oven.
Apply the egg wash right before baking, since the wash dries out and turns dull if it sits overnight. You can also freeze the assembled pastry for up to a month, but add 5 to 8 extra minutes because the center heats through slowly.
