Flaky, buttery croissants filled with savory ham and melted cheese, brushed with egg wash and baked until beautifully golden. These are perfect for breakfast, brunch, lunchboxes, snacks, or a quick party appetizer.
Recipe Information
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: 8 croissants
Course: Breakfast / Brunch / Snack
Difficulty: Easy
Ingredients
For the Croissants
1 sheet puff pastry, thawed but still cold (about 8 oz / 225 g)
8 thin slices ham
1 cup shredded Swiss, Gruyère, cheddar, or mozzarella cheese
1 tablespoon Dijon mustard, optional
1 large egg
1 tablespoon water
1 tablespoon melted butter, optional
½ teaspoon dried Italian seasoning, optional
¼ teaspoon garlic powder, optional
Sesame seeds or poppy seeds, optional
Instructions
1. Prepare the oven
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
2. Prepare the puff pastry
Place the cold puff pastry sheet on a lightly floured work surface.
If the pastry is very thick, gently roll it slightly thinner, but don’t overwork it.
Cut the pastry into 8 triangles.
3. Add the filling
If using Dijon mustard, spread a very thin layer over each triangle.
Place a slice of ham over the wide end of each triangle.
Sprinkle approximately 2 tablespoons of cheese over the ham.
Don’t overfill the pastry because too much cheese can leak out during baking.
4. Roll the croissants
Starting at the wide end, gently roll each triangle toward the pointed tip.
Curve the ends slightly toward each other to create a classic croissant shape.
Place each croissant on the prepared baking sheet with the pointed tip tucked underneath.
Leave approximately 2 inches of space between each croissant.
5. Make the egg wash
Whisk together:
1 large egg
1 tablespoon water
Brush the tops of the croissants lightly with the egg wash.
For extra flavor, mix the melted butter with garlic powder and Italian seasoning and brush a very small amount over the tops after baking.
6. Add optional toppings
Sprinkle with sesame seeds, poppy seeds, or a little extra shredded cheese if desired.
7. Bake
Bake for 15–20 minutes, or until the croissants are:
Puffy
Golden brown
Crisp on the outside
Fully cooked in the center
Cheese is melted
If the tops brown too quickly, loosely cover them with foil during the final few minutes.
8. Cool slightly
Allow the croissants to cool for 5 minutes before serving.
The filling will be very hot immediately after baking.
Best Cheese Choices
Swiss: Classic with ham and slightly nutty flavor.
Gruyère: Rich, creamy, and excellent for a more gourmet version.
Cheddar: Stronger and more savory.
Mozzarella: Mild with excellent melting and stretch.
Provolone: Smooth and slightly smoky.
You can also use a combination of two cheeses.
Variations
Ham, Cheese & Mustard
Add Dijon mustard before placing the ham for a tangy flavor.
Ham & Swiss
Use Swiss cheese and add a small pinch of black pepper.
Ham, Cheese & Spinach
Add a small amount of cooked, well-drained spinach.
Pizza Croissants
Replace the mustard with pizza sauce and add mozzarella and finely chopped ham.
Breakfast Croissants
Add scrambled egg along with ham and cheese. Make sure the egg is cooked before filling the pastry.
Turkey & Cheese
Replace ham with sliced turkey for a lighter variation.
Air Fryer Method
Preheat the air fryer to 350°F (175°C).
Place 2–4 croissants in the basket, leaving space between them.
Brush with egg wash.
Air fry for approximately 8–12 minutes.
Check frequently near the end because air fryers vary.
Cook in batches rather than overcrowding the basket.
Approximate Nutrition
Per croissant, assuming 8 servings:
Calories: ~300
Protein: ~13 g
Carbohydrates: ~18 g
Fiber: ~1 g
Net Carbs: ~17 g
Fat: ~20 g
Saturated Fat: ~8 g
Cholesterol: ~55 mg
Sodium: ~600 mg
Sugar: ~2 g
Nutrition is approximate and varies according to the puff pastry, ham, cheese, and portion size.
Nut & Allergen Information
Contains
Wheat/gluten: puff pastry
Milk/dairy: cheese and potentially butter
Egg: egg wash
May contain
Soy: some commercially prepared puff pastries, cheese, or deli ham may contain soy-derived ingredients.
Nuts
The basic recipe contains no peanuts or tree nuts.
However, some puff pastry and processed cheese products may be manufactured in facilities that also handle nuts. Always check the package if preparing this recipe for someone with a serious allergy.
Gluten-Free
Use certified gluten-free puff pastry.
Egg-Free
The egg wash can be omitted or replaced with milk/cream, although the croissants will not have exactly the same glossy golden finish.
Dairy-Free
Use dairy-free puff pastry and dairy-free cheese.
Tips for Perfect Ham & Cheese Croissants
Keep the puff pastry cold until you’re ready to use it.
Don’t overfill the triangles.
Use thinly sliced ham so the croissants roll easily.
Make sure spinach or other vegetables are well drained before adding.
Seal the pointed pastry tip underneath the croissant.
Don’t place croissants too close together.
Bake until properly golden; underbaking can leave the center doughy.
Let them rest for a few minutes before eating.
Storage
Store cooled croissants in an airtight container in the refrigerator for up to 3 days.
For best texture, reheat in:
Oven: 350°F (175°C) for 7–10 minutes
Air fryer: 325°F (165°C) for 3–5 minutes
Avoid reheating for too long in the microwave because the pastry can become soft.
Freezing
Freeze unbaked assembled croissants on a tray until firm, then transfer to a freezer-safe bag or container.
Bake from frozen at 400°F (200°C), adding several extra minutes to the baking time.
Q&A
Q: Can I use crescent roll dough instead of puff pastry?
Yes. Crescent roll dough makes a softer, breadier croissant, while puff pastry produces a flakier and crispier result.
Q: Can I use pre-cooked ham?
Yes. Deli ham or leftover cooked ham both work well.
Q: Why is my cheese leaking out?
There may be too much cheese, or the pastry wasn’t sealed properly. Use a moderate amount and keep the filling away from the edges.
Q: Can I prepare these ahead of time?
Yes. Assemble them, cover, and refrigerate for several hours. Brush with egg wash immediately before baking.
Q: Can I make them without mustard?
Absolutely. Mustard is optional.
Q: Which cheese melts best?
Gruyère, Swiss, cheddar, mozzarella, and provolone all melt well.
Q: Can I add vegetables?
Yes. Spinach, mushrooms, roasted peppers, and caramelized onions are delicious, but cook and drain them first to prevent excess moisture.
Q: Can I make mini croissants?
Yes. Cut smaller triangles and use smaller amounts of ham and cheese. Reduce the baking time and watch them closely.
Q: Can I freeze baked croissants?
Yes. Cool completely, wrap individually, and freeze for up to 2 months. Reheat directly from frozen in the oven or air fryer.
Q: How do I know they’re fully baked?
They should be deeply golden, puffed, and crisp. The pastry inside should look cooked rather than wet or doughy.
Q: Are these suitable for breakfast?
Yes. Serve with scrambled eggs, fresh fruit, yogurt, or a simple salad for a complete breakfast or brunch.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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