Party Panache, Puff Pastry Mini Monte Cristos

There is a recipe on the December Paint Bucket that is very similar to one of my long time favorites,

Puff Pastry Bites from Ina Garten

She is one of my favorite chefs from the Food Network

I love her directness, she simply prepares food well

She doesn’t fuss over things or make complicated recipes

She uses quality ingredients and respects them

Puff pastry, good salami or ham, Gruyere cheese, a little mustard…

what’s not to love?

It goes together in minutes

It looks beautiful

And tastes like heaven!

recipe from Ina Garten

Puff Pastry Mini Croque Monsieurs

Servings: makes 24-30 squares
Time: prep: 10 minutes, bake: 20-25 minutes
Difficulty: easy
Print

1 package (2 sheets) frozen puff pastry, defrosted

2 tablespoons Dijon mustard

1/4 lb thin slices of quality salami or ham or a combination of both

6 ounces Gruyere cheese, grated

1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 425 degrees. Place a piece of parchment paper or silpat on a sheet pan.

Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the salami in overlapping layers on the mustard and sprinkle the grated cheese evenly on the salami, also avoiding the border. Brush the border with the egg wash.

Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Use a fork to crimp and seal the edges. Brush the top with the egg wash, cut three large slits for steam to escape.

Bake the pastry in the center of the oven for 20 to 25 minutes, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm. Makes about 24-30 squares.

So simple, so party friendly!

for another printable version click here

You might also want to try this festive Proscuitto & Pesto Puff Pastry Tree