Ham and Cheese Croissants
Buttery, flaky croissants stuffed with melty cheese and slices of ham, then topped with creamy bechamel.
Ingredients
Bechamel:
- 3 tbsp (50g) unsalted butter
- ½ cup (50g) all purpose flour
- 2 cups (500 ml) whole milk
- sea salt and black pepper
- pinch of grated nutmeg
Filling:
- 4 slices ham
- gouda cheese, grated
- 4 croissants
Instructions
- Prepare the bechamel: melt the butter in a saucepan over medium heat. Make a roux by adding the flour all at once, whisking constantly until no lumps remain.
- Gradually pour in the milk, whisking continually over medium heat to prevent sticking. Cook until thickened. Remove from the heat, add the nutmeg, and season with salt and pepper. Set aside.
- Assemble the croissants: preheat the oven to 350°F (180°C).
- Cut the croissants in half horizontally. Spoon the bechamel sauce in a layer over the bottom half of each croissant. Top with a slice of ham, then spoon another layer of bechamel over the ham. Place the tops on the croissants and then place the croissants on a baking sheet lined with parchment paper.
- Spoon more bechamel over the tops and sprinkle with gouda cheese. Bake for 15 minutes and serve immediately.