September 3, 2013 by BettyCupcakes
In Texas, ham and cheese are best friends. You’ll find them together in all manner of concoctions. Quiche, sandwiches, and even muffins. One of my favorite bakeries in Dallas, JD’s Chippery in University Park, makes these giant ham and cheese muffins. I used to get one of those and a cherry lemonade after school because my mom worked across the street. I really don’t wonder why I was a chubby kid.
But I digress.
These ham and cheese pastry puffs are the muffin’s sophisticated cousin. They’re golden, crispy, and flaky in all the right ways.
Salty and just a bit sweet, they are dusted generously with a refined blend of spices including onion powder, chili powder, dried thyme, freshly ground black pepper, allspice, cloves, cinnamon, and garlic powder.
Despite their delicate and dainty nature, these Ham and Cheese Pastry Puffs from Griffin and Cheryl Day are easy to make. Wrap Black Forest ham and cheddar cheese in store bought puff pastry, sprinkle with spice blend, and bake until golden brown.
I can see these being served at afternoon tea, a bridal or baby shower, a brunch with friends, or even as a light and rich dinner alongside a glass of crisp and sweet white wine. I served them for breakfast and they were promptly devoured by adults and toddlers.
A few notes on the recipe:
- The spice blend makes A TON. I saved my extra spice blend in a small container and have used it on salmon and veggies to great success.
- If you don’t have parchment paper, using aluminum foil is fine but make sure you grease it first. They will stick (not that I would know).
Have you gotten your copy of The Back in the Day Bakery Cookbook yet? I hope you’ll join me in baking all of the gorgeous food that’s inside. Share your treats with me on Facebook, Twitter, or Pinterest!
What is your favorite breakfast pastry?