Mushroom-Ham Puff Pastry: Crispy, Creamy & Irresistible
There is something undeniably satisfying about the “shatter” of perfectly baked puff pastry. This recipe takes that crunch and pairs it with a rich, creamy interior that feels indulgent yet is surprisingly easy to assemble.
Why This Recipe Works
- The Texture Contrast: The exterior provides a crisp, light crunch while the inside remains soft and gooey with melted cheese.
- Flavor Harmony: Salty ham balances the earthy richness of sautéed mushrooms, all brought together by a blanket of melted cheese.
- Visual Appeal: The scored, golden-brown crust makes this look like it came straight from a professional bakery.
Ingredients
| Category | Item | Quantity |
| The Shell | Frozen Puff Pastry (thawed) | 1 sheet |
| The Protein | Deli Ham (thinly sliced) | 6–8 slices |
| The Veggies | Cremini or White Mushrooms (sliced) | 1 cup |
| The Melt | Shredded Mozzarella or Swiss Cheese | 1.5 cups |
| The Finish | Egg (beaten for egg wash) | 1 large |
| Dried Herbs (Thyme or Parsley) | 1 tsp |
Instructions
1. Sauté the Mushrooms
In a small skillet, sauté the sliced mushrooms with a touch of butter or oil until they are golden brown and their moisture has evaporated. This step is crucial to ensure the pastry doesn’t get soggy. Let them cool slightly before assembling.
2. Prepare the Pastry
On a piece of parchment paper, roll out the thawed puff pastry into a large rectangle.
3. Layer the Filling
Leaving a 1-inch border on all sides, begin layering your ingredients:
- Start with a generous layer of shredded cheese.
- Layer the ham slices over the cheese.
- Evenly distribute the sautéed mushrooms over the ham.
- Finish with one last sprinkle of cheese to act as “glue”.
4. Roll and Score
Carefully roll the pastry up tightly into a log, starting from the long side. Pinch the ends to seal them. Using a sharp knife, score the top of the roll with diagonal slits; this allows steam to escape and creates that beautiful professional finish.
5. Bake to Golden Perfection
Preheat your oven to 400°F (200°C). Brush the entire roll with the egg wash and sprinkle with dried herbs. Bake for 20–25 minutes until the pastry is puffed and a deep golden brown.
Pro-Tips for Success
- Keep it Cold: Work with the puff pastry while it is still cold to ensure those buttery layers stay separate and crisp.
- Avoid Overfilling: It’s tempting to pile on the ham and cheese, but too much filling can make the roll difficult to seal and lead to “leakage” in the oven.
- The Cooling Period: Let the roll rest for at least 5–10 minutes before slicing. This allows the melted cheese to set slightly so it doesn’t all run out when you cut into it.
