Croissants with boiled-smoked ham
4 servings
45 minutes
Croissants with boiled-smoked ham are a refined combination of French pastry and savory meat aroma. The history of croissants traces back to Austria, but it was France that turned them into a symbol of exquisite breakfast. In this version, the flaky dough wraps around tender ham, aromatic mozzarella, and fresh basil, creating a harmony of flavors—creamy, smoky, and slightly spicy. The golden crust, crispy cracker, and delicate filling make them perfect for morning enjoyment with coffee or as a light snack. The simplicity of preparation and exquisite taste make this recipe a find for gourmets.
1
Grate the ham on a medium grater.
- Cooked and smoked ham: 150 g
2
Chop the mozzarella finely.
- Mozzarella cheese: 100 g
3
Chop the greens.
- Crushed basil leaves: to taste
4
Mix all the filling ingredients: ham, cheese, herbs, and add ground pepper.
- Cooked and smoked ham: 150 g
- Mozzarella cheese: 100 g
- Crushed basil leaves: to taste
- Freshly ground black pepper: to taste
5
Do not roll out the thawed dough, cut the square of dough into 4 triangles, and make a vertical cut of 2-3 cm at the base of each.
6
Place the filling on the base (over the cut), about 1-1.5 tablespoons.
- Cooked and smoked ham: 150 g
- Mozzarella cheese: 100 g
- Crushed basil leaves: to taste
- Freshly ground black pepper: to taste
7
Twist the croissant from the base to the tip of the triangle, wrap the ends (so the cheese won't stick out).
8
Place on a baking sheet. Brush the croissants with egg yolk, sprinkle with crushed crackers and ground pepper.
- Egg yolk: 1 piece
- Crushed crackers: 5 piece
- Freshly ground black pepper: to taste
9
Bake in a preheated oven at 220 C for 6 minutes, then reduce the temperature to 180 C and bake for another 10 minutes. After that, turn off the oven and let the croissants rest for another 3-5 minutes.