A CHEESY SALUTE TO ZURICH!
Black Forest Ham and Swiss Cheese Danish...?
Of course I had to acknowledge in a foodie way, my upcoming trip to the land of Cheese and Chocolat which is fast approaching. I have so much to do between now and Saturdays departure to Zurich, that I feel slightly ill, and yet, dear reader, here I am, only thinking of you and blogging away. (AM I insane?)
I must say, these pastries disappeared faster than I could get the next one out of the oven, and with great acclaim. I think it was suggested I open a shop with just these for sale. Boring, yet dependable. You’d never need to ask to see a menu! ‘Ham and Cheesies pleasie’! Or more accurately; ‘Feuillete Savoyard s’il vous plaît’…or something like that.
NEED:
3 sheets butter puff pastry, thawed
1 large egg + 1 yolk
120g creme fraiche (or sour cream)
40g unsalted butter
30g cornflour (cornstarch)
120g whole milk
Sea salt and freshly ground black pepper to taste
Thinly sliced Jarlsberg or Gruyere cheese (or go wild and use Raclette)
Thinly sliced Black Forest Ham
Egg wash
DO:
Preheat oven to 200°C. Line 2 baking trays with paper.
Cut puff pastry sheets in half and set aside.
Make a Bechemel Sauce by placing the egg and yolk, creme fraiche, butter, cornflour and milk into the Thermomix bowl and cooking for 6 minutes at 100°C on speed 4. Cool.
Lay cheese and ham slices across 1 half of each pastry sheet leaving room around the edges to seal. Top with Bechemel and cover with other half of pastry. Seal borders with a fork or small knife. Slash tops to allow steam to escape and brush liberally with egg wash. Bake for 20-25 minutes until puffed and golden. Serve hot.
These can easily be assembled the day before needed and either refrigerated or frozen prior to baking. Add a little to the baking time as needed to compensate. Thus they would be a great Christmas breakfast inclusion. I am pretty sure you’ll be making them again…or coming to buy them from my shop…what should I call them folks? I think I am sticking to the pedestrian Ham and Cheesies!
