{"id":7451,"date":"2021-01-31T21:01:56","date_gmt":"2021-02-01T02:01:56","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7451"},"modified":"2024-12-28T11:33:58","modified_gmt":"2024-12-28T16:33:58","slug":"ham-and-cheese-feuillete","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=ham-and-cheese-feuillete","title":{"rendered":"Ham and cheese feuillet\u00e9"},"content":{"rendered":"

I have been making this recipe for years, it is one of the first things I made from my Martha Stewart book.
\nIt is easy, you can prepare it ahead and cook it at the last minute.
\nIt is a classy version of a ham and cheese sandwich. As easy as it is pretty.<\/h2>\n

Ingredients<\/h3>\n
\n
1<\/span> <\/span> Package of puff pastry<\/span><\/div>\n
¼<\/span> cup<\/span> Dijon style mustard<\/span><\/div>\n
1<\/span> lb<\/span> Lean ham thinly sliced<\/span><\/div>\n
2<\/span> <\/span> Eggs lightly beaten<\/span><\/div>\n
2<\/span> tsp<\/span> Heavy cream (35%)<\/span><\/div>\n
½<\/span> lb<\/span> Swiss cheese thinly sliced<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
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Divide the pastry into 2 pieces.
\nRoll out a piece into a rectangle approximately 12 inches by 16 inches.
\nLay the pastry on a 12 X 16 inches baking sheet that has been sprayed with water<\/p>\n<\/div>\n<\/div>\n

\n
\n

Spread the pastry with a thin layer of mustard, leaving a 1 inch border around the outside.
\nLayer the ham and cheese on top of the mustard, until it is used up <\/p>\n<\/div>\n<\/div>\n

\n
\n

Fold the borders up over the filling. Brush with cold water, so that the pastry top will adhere to the bottom.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Roll the remaining piece of pastry into a rectangle as large as the filled portion.
\nPlace directly on top of bottom.
\nWith a sharp knife, trim edge of top pastry<\/p>\n<\/div>\n<\/div>\n

\n
\n

With the tine of a fork, press down around the edges.
\nWith any scraps, cut decorative leaves, moons etc.
\nBrush lightly with water and arrange on top of the pastry<\/p>\n<\/div>\n<\/div>\n

\n
\n

Chill for at least 1\/2 hour<\/p>\n<\/div>\n<\/div>\n

\n
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Beat eggs with cream and brush over top crust. Two applications give a better glaze. (Allow first coat to dry.)
\nWell wrapped, the rectangles can remain in the refrigerator a day or two<\/p>\n<\/div>\n<\/div>\n

\n
\n

Preheat oven to 450\u00b0F.
\nWith the tip of a sharp knife, cut a pattern into the top pastry. Cut only partially through the pastry. Make 2 or 3 vent holes, and put in hot oven.<\/p>\n<\/div>\n<\/div>\n

\n
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Bake until pastry has puffed and is golden brown<\/p>\n<\/div>\n<\/div>\n

\n
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Cool slightly before cutting into 1 1\/2″ squares<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[59,60,58],"class_list":["post-7451","cp_recipe","type-cp_recipe","status-publish","hentry","cp_recipe_category-appetizers","cp_recipe_category-brunch","cp_recipe_category-main-courses"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7451","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7451"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7451"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}