Next, take each triangle of dough and spread a little Dijon mustard if you’re feeling adventurous. It adds a nice zing! Lay down a slice of ham, followed by a slice of Swiss cheese on the wider end of the triangle. Roll the dough tightly from the base to the tip, tucking in the edges as you go to keep the filling secure. I find a gentle but firm roll works best here so that the croissants retain that beautiful croissant shape.
Once they’re all rolled up, place your croissants on the baking sheet with the points facing down. Now, let’s create that golden finish! Beat the egg in a small bowl, and using a pastry brush, paint each croissant with the egg wash. This gives them that stunning shine you’ll love after baking.
Finally, pop those croissants into the oven for about 15-20 minutes or until they’re golden brown and puffed up. The heavenly aroma wafting through my kitchen during this time drives me absolutely wild with excitement! When they’re ready, allow them to cool slightly before devouring—they’ll be molten with cheesy goodness inside.
Pro Tips for Best Results
I tested this recipe three ways, and I found that using room temperature ingredients really helps with the dough’s consistency. Cold dough can be a bit stiff, which makes it harder to roll. So, if you can, let the croissant dough sit out for about 10 minutes before you start working with it.
Another tip is to ensure you don’t overfill your croissants. While it’s tempting to pile on the ham and cheese, too much filling will prevent them from rolling up properly and cause leaks. I aimed for just a slice of each—and it worked beautifully every time.
Finally, if you enjoy a bit of added flavor, try sprinkling some freshly cracked black pepper over the cheese before rolling. It gives a lovely, nuanced kick without overpowering the rich and creamy textures of the ham and cheese.
Common Mistakes to Avoid
One common mistake I made on my first few attempts was not preheating the oven long enough. I assumed that putting them in straight away wasn’t a big deal, but I learned that a hot start is key for achieving that puffed-up croissant texture. Make sure your oven is fully preheated before you bake!
Another mistake was using thick slices of ham and cheese, which didn’t roll easily. A good rule of thumb is to use thinner slices so that they fit nicely into the croissant shape without tearing the dough.
Also, I’ve tried making these the night before, and while it sounds convenient, letting them sit overnight leads to a soggy croissant. Instead, I recommend preparing them earlier in the day or baking them immediately after assembling for the best texture. (See the next page below to continue…)