Ham and Cheese Croissants – Laura Vitale – Laura in the Kitchen Episode 322

Ham and Cheese Croissants – Laura Vitale – Laura in the Kitchen Episode 322


Hi guys! I’m Laura Vitale, on this episode
of Laura in the Kitchen I want to show you how I make my delicious Ham and Cheese Croissants.
They’re so delicious, couldn’t be easier to make, you’re going to need just a couple ingredients,
so let me take you over them to get started. You’re going to need some store bought frozen
puff pastry, that has been thawed in the fridge overnight, and then your choice of cheese,
I’m just using some cheddar and some smoked ham, you’re going to need one egg and with
a little bit of water, and salt and pepper. Now if you want to, you can certainly make
your own puff pastry, but I have made it puff pastry in the past, plenty of times and I
can tell you its a very labor intensive process, it takes a very long time and I just don’t
have the time or patience for it. And I think puff pastry is one of the greatest bargains
in the supermarket so, you’ll find it in the freezer section of any grocery store around
the country, and if you want to use it, just thaw it overnight in the fridge and its good
to go! So, your cheese, and your ham, you can use whatever you want. I make so many
varieties of this, I make prosciutto mozzarella, I make provolone and salami, you name it.
So for now, we are just going to go right into it. First thing you want to do is get
your oven hot, to 425F. Second thing you want to do is get a baking sheet and line it with
parchment paper and get that ready. So now we are going to start working with the puff
pastry. I am going to lightly flour my work surface, because I am going to roll this out
just a little bit, because I want to get it just a little bit thinner than it already
is. So, just take my rolling pin and roll it out. That’s looking good. Now what I’m
going to do, is I’m going to cut this in half, then cut it in half again, and then you’re
going to cut in half again, but you’re going to do it this way, so you’re going to have
little triangles when you’re done. Now I put the rest of my triangles aside and now what
I’m doing with my hands is just working it so that you have the pointy side right in
the center. Now here is how we are going to do this. You’re going to take your ham, and
then you’re just going to fit it, OK, just like that because these are going to be folded
in anyway, top it with your piece of cheese, you can do a little extra ham and cheese if
you want, if you want them real cheesy, just like so, another little half piece of cheese.
Now, I have beaten my little egg here with a little bit of water, and that’s going to
make the glue, its going to make these really really pretty as well when were done. And
now you’re just going to fold them up, which is really simple to do, just fold them on
each other. Just roll them, just like that. that’s how I make them. you’ll want the little
pointy end to be at the bottom. Don’t worry these will puff up, and they are not going
to be like these huge croissants, but they are going to be puffed up and gorgeous. So
continue to do those until they are all stuffed. Last one done, look how cute they are. And
I just want to give you a heads up really quickly. These are fantastic for brunch. They are fantastic
at anytime of day. But, if you want to, you can make these ahead up until this point,
and then freeze them, so whenever you want to make them just thaw them overnight in the
fridge and pop them in the oven the next morning. You have homemade ham and cheese croissants.
I know! So, what I am going to do now is brush the tops really well with the egg wash because
it is going to help them brown, and get lovely and beautiful and golden as they puff up,
and then because these are savory, what I want to do, is I want to sprinkle just a little
bit of salt and pepper over the top, just because, well they are savory, and I like
it. If I was making say, Nutella croissants then I would skip that step and just finish
them with a little confectioners sugar. But for these, this is how I like them. A little
bit of salt, not too much, and these are going to go into your preheated oven at 425F for
about 15 minutes or so, or until they are golden brown and puffed up. My little croissants
baked for about 15 minutes, and they are lightly golden, they’ve puffed up, and are ready to
be eaten, which is exactly what I am going to do to this one right here. I’m really excited,
but its going to be really hot. So good, but hot. So delicious, so quick, so simple, and
like I said, if you want to make them in advance and freeze them before you bake them, more
power to you, so go ahead and do that. As you can see, they don’t take anytime at all,
they just require a few ingredients, and they come out perfect every single time. I hope
you have enjoyed spending time with me, go to www.laurainthekitchen.com to get the recipe,
and I will see you next time. Bye bye!

100 Replies to “Ham and Cheese Croissants – Laura Vitale – Laura in the Kitchen Episode 322

  1. Laura you are so cute and very natural. I can tell you love what you do! Very simple and looks delicious! I'm going to try this this weekend.

  2. Does Laura chew her food?  I think it's amazing how she swallows food practically whole. lol Love the simple recipes! Just an observation from watching her videos all day.

  3. Hi Laura, first of all I love your recipes. Very good, very easy. But I have a simple question? ^_^
    The Puff Cake, thawed should be defrost a day before or in the same day is going to do the croissants?

  4. You mentioned that we can freeze them instead of baking them to save them for later but wasn't the puff pastry defrosted already? Is it ok to buy it frozen to freeze it back again?

  5. Today all I've been watching is Laura in the Kitchen I've seen almost all her cooking videos but they never get old I love her so much

  6. Oh no Laura, the stuff you're teaching us is going to make me "puffed up and gorgeous"!
    I'm gonna try this with very spicy chorizo in it.

  7. you need the worst flames from hell to burn Laura's mouth, and then still I doubt if she stops eating because of it hahaha (not meant with disrespect)

  8. Wow… your husband is a lucky man… not because it's your place to cook but you are a great cook is why, I'd appreciate having a wife like you.

  9. Laura, we only have one kind of puff pastry in the freezer section. Could I use croissant dough that is in the pop tubes over by the milk/cheeses???

  10. I have a recipe that is basically this.
    Ingredients

    Pillsbury™ Croissant Dough or Homemade Puff Pastry Dough

    Sandwich Meat of your choice

    Bacon Bits

    Kraft™ Singles Cheese or Other Cheese of Your Choice

    Eggs

    Directions
    1.Preheat your oven to 375°F

    2.Open the Pilsbury™ Croissant dough and separate the triangles from each other.Take a rolling pin and roll them out a little bit to make them wider.

    3.Chop the meat and cheese into small pieces and place them on on the dough.(Note:Do not put to much of the filling in the dough,because it will overfill and it will fall out when you try to role it)

    4.Take a baking sheet and line it with parchment paper.Roll up your triangles and place them on the baking sheet.

    5.Whisk the egg and take a pastry brush and brush the croissants with a good amount of it.

    6.Bake for 10-12 minutes,and let them cool or eat them hot.

    7.Enjoy!!

  11. I am making these in just a few minutes. The only addition I will make to her recipe would be to spread a SMALL amount of a good tasting mustard on the triangle b/4 topping it with the ham & cheese. Then roll, brush w/egg wash & bake.

  12. OK, I'm back. I made these for lunch & they turned out absolutely DELICIOUS. In addition, they were picture perfect, just they way they looked in the video. Yummy !!!!

  13. Today it’s 40 degrees and it’s been raining non stop for 2 days. I just thawed my puff pastry overnight and I’ve got prosciutto and Swiss ready to go HARD!!!

  14. I wonder if I can butter both sides of the puff pastry with a butter of my choice and if so do I have to refreeze it for 30 minutes or can I just follow this process as well????

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