Description
Mini Croque Monsieur with Béchamel is a delightful and elegant French-inspired appetizer featuring flaky puff pastry rounds filled with creamy béchamel sauce, savory ham, and melted Gruyère cheese. These bite-sized treats are perfect for parties or a sophisticated snack, showcasing the classic combination of ham and cheese elevated with a smooth mustard-infused béchamel.
Ingredients
Scale
Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 ½ tablespoon whole grain Dijon mustard
- Salt and pepper to taste
Pastry & Filling
- 1 sheet puff pastry (14 oz)
- ½ cup ham (diced)
- 1 cup Gruyère cheese (shredded)
Egg Wash
- 1 egg (lightly beaten with 1 tablespoon water)
Instructions
- Preheat Oven: Preheat your oven to 425ºF (220ºC) and line a cookie sheet with parchment paper to prevent sticking.
- Prepare Béchamel Sauce: In a small saucepan, melt the butter over medium heat. Add the flour and stir constantly for about three minutes until the mixture is smooth and slightly golden, forming a roux. Slowly whisk in the milk, continuing to whisk for about 5 minutes until the sauce thickens. Remove from heat and stir in the Dijon mustard. Season with salt and pepper to taste, then set aside.
- Prepare Puff Pastry Rounds: Roll out the puff pastry slightly on a lightly floured surface into a 13 x 15-inch rectangle. Use a 2-inch biscuit cutter to cut out rounds from the pastry. Then use a smaller cutter to gently press a circle inside each round without cutting all the way through to create a raised border. Prick the center of each round with a fork to prevent excessive puffing.
- Apply Egg Wash: Using a pastry brush, carefully brush the edges of each pastry round with the lightly beaten egg mixture. This will help the edges brown beautifully during baking.
- Assemble Croque Monsieur: Spoon about ½ teaspoon of the béchamel sauce onto the center of each round. Top with a small amount of diced ham and a generous sprinkle of shredded Gruyère cheese. Optionally, sprinkle some freshly cracked pepper on top for an extra touch of flavor.
- Bake: Place the assembled croque monsieur rounds on the prepared cookie sheet and bake in the preheated oven for 15 minutes, or until the pastries are golden brown and puffed up. Remove carefully and allow to cool slightly before serving.
Notes
- You can prepare the béchamel sauce one day ahead and refrigerate it; reheat gently before assembling.
- For extra crispness, chill the assembled pastries in the refrigerator for 10 minutes before baking.
- If you do not have whole grain Dijon mustard, regular Dijon mustard works as well, but whole grain adds texture and flavor.
- Feel free to substitute the ham with cooked turkey or smoked ham for variation.
- Ensure the puff pastry sheet is cold before rolling to maintain flakiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Keywords: Mini Croque Monsieur, Béchamel sauce, Puff pastry appetizer, French appetizer, Ham and cheese bites, Gruyère croque monsieur
