Swiss Cheese and Ham Pastries

Makes 12 Prep Time 6 minutes   Cook Time 20 minutes   Rated:

You know by now that I LOVE all Swiss food. In particular, I find a great Swiss cheese is hard to pass by. I made this recipe when I returned from my first trip to Zurich. I was in love with the countryside, the beauty of the architecture, the culture, the macarons, and yes, the Swiss cheese, particularly gruyere. Feel free to go ahead and use a (Norwegian) Jarlsberg or, at a pinch, (Dutch) maasdam, all sweet cheeses, which will lend this recipe the little sweetness it needs.

Try some of our other 'Swiss' recipes!

Swiss Meringue Buttercream

Swiss Butter Bread Braid

Chocolate Cinnamon Swiss Meringues

Tartiflette

Flammkuchen

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Need

Do

1  

Preheat oven to 200°C. Line 2 baking trays with paper.

2  

Roll pastry into a large rectangle and then cut in half lengthwise. OR cut commercial puff pastry sheets in half and set aside.

3  

Make a béchamel sauce by placing egg and egg yolk, crème fraiche, butter, cornflour and milk into the Thermomix bowl. Cook 6 min/100°C/speed 4. Cool.

4  

Lay cheese and ham slices across 1 half of each pastry sheet leaving room around the edges to seal. Top with béchamel 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.

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