Ham and Gruyere Pastry with Apricot Preserves

Another lucky find on Pinterest is this recipe.  I tweaked it a little bit because I cannot get fig preserves here and the original temperature was a bit too high, in my opinion.

I love a grilled ham and cheese as it is but this is a whole new delectable bite into a ham and cheese.  It has smokiness from the smoked gouda, the cream cheese and apricot jam just put it into creaminess heaven and the puff pastry is so light, flaky and buttery.

This is one I will make again and again.  It would be more of an appetizer but, I certainly made a meal out of it myself.  If you’re going for the meal, I would pair it with a light side salad with some hint of sweetness in the dressing.  Not that you asked 😉

Let’s get to it…

Ham and Gruyere Pastry with Apricot Preserves

1 package frozen puff pastry, thawed
2 T. dijon mustard mixed with 2 T. apricot preserves
11 oz. shaved honey ham (one 9 oz. container and a bit more out of another is what I used)
1/2 lb. shredded gruyere cheese
1/4 lb. shredded smoked gouda cheese
4 oz. cream cheese (room temperature) mixed with 2 T. apricot preserves
1 egg, beaten with 1 T. water, for egg wash

Roll out the thawed puff pastry on a floured surface to measure a 10 inch x 12 inch square; place on cookie sheet lined with parchment paper.
puff pastry

Brush mustard mixture over pastry, leaving a 1/2 inch border around the edge.
puff pastryTop with a layer of ham, leaving the border; spread cream cheese mixture over the ham leaving the border.
ham and cheese puff pastry

Sprinkle with the shredded gruyere and smoked gouda.
ham and cheese puff pastry

Brush the border with the egg wash.  Add the second sheet of puff pastry (rolled out to the same size) on top of the cheeses.  Line up the edges and crimp them together with a fork, all the way around; joining the two pastries.
puff pastry

Brush the top with egg wash.  Cut three diagonal slits in the top pastry sheet to allow steam to escape.
egg wash puff pastry

Bake in preheated 400 degree oven for 20-25 minutes, until puffed and golden brown.  (Note:  If the top starts to get too browned just lightly cover with a large piece of tin foil laid on top).
ham and gruyere puff pastry

Allow to cool for a few minutes before cutting. (I cut mine into 16 pieces).
ham and gruyere puff pastry

This is delicious hot or cold.  My personal preference was heated though.
ham and gruyere puff pastry

Recipe adapted from here.

Have a wonderful weekend y’all!

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About Suzie

My name is Suzie. I'm married and have a son in the Army. I enjoy cooking, country life, reading and my animals, hence the name of this blog. My two German Shepherds are underfoot anytime I'm cooking ;) Oh, I'm also addicted to Food Network Channel.
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37 Responses to Ham and Gruyere Pastry with Apricot Preserves

  1. Jorie says:

    OMG this looks so good, Suzie! I wish I had one for lunch today! I love puff pastries and I especially love cheesy sandwiches 🙂

  2. Sam says:

    Omgosh, this look fantastic! I see so many good recipes on pinterest, I used to try them all the time–I guess I need to get back to it.

    • Suzie says:

      I only use blogs and Pinterest for recipes now. My magazine subscriptions are coming to an end, which I don’t like but being on unemployment I can’t really afford to subscribe again. So, yay for Pinterest!!

      • Sam says:

        I completely understand! Once the separation and divorce hit, I didn’t renew any of magazines either–I agree though, yay for pinterest!

  3. Sarah says:

    this looks so good!!! maybe i’ll make it as an appetizer for easter dinner 🙂

  4. Jenna says:

    Oh, this one I need to make!! My taste buds are crying out and won’t stop until I satisfy them!

    • Suzie says:

      It was so good Jenna and don’t think you’ll have just one piece! It just doesn’t work that way…ha! I kept sneaking back into the kitchen for just one more 😉

  5. biz319 says:

    Oh hells yes!! I love everything about this dish – sweet, savory, the puff pastry – gah! I need to make this over the weekend. We aren’t having anyone over for Easter, I think I’ll just make Tony and I a plate of this! (and now I think I want to use pepper jelly!) 😀

    • Suzie says:

      We are not going anywhere this Easter either. I think you and Tony would love it. Using the pepper jelly sounds awesome too! You can do so much with this. Knowing how you (and I) love cherries, a cherry preserve would also work well…now I’m hungry! 😉

  6. Rhonda says:

    This looks so good! I have never worked with puff pastry before, I need to check it out.

    • Suzie says:

      This was my first time working with puff pastry also Rhonda. Thaw at room temperature for 45 minutes. Roll out slightly and it was super easy to work with. I loved how flaky and light it was. I want more puff pastry recipes! 🙂

  7. Oh wow, delectable is right! I think I actually enjoy your version with the apricots better…I can just imagine all the elements going on in one bite. A winning pin for sure!!!

  8. Oh yum!! It’s a win win with puff pastry, gooey cheese and ham and the apricot preserves are perfect on this, Love it!

  9. eliotthecat says:

    Ooh, I am imagining all sorts of variations here—grilled cheese sandwiches,even pizza!

  10. Veronica says:

    Happy happy joy joy you posted a blog! Yippee! I have actually missed your blogs! (I say actually not b/c it’s surprising, but because I’m not reading blogs that much so the fact I miss yours says something.) This reminds me of that awesome ham and grilled cheese sandwich with apricot jam recipe I got from you a long time ago. But so much better! Holy cow. I need this in my life.

  11. Veronica says:

    Oh and the best part is I have fig preserves and have not touched them b/c they are too fancy for pb & j (lol) so I think I will try it with those. although your apricot preserves sounds so good to me! I will resist and hopefully not regret.

  12. Veronica says:

    Leaving one more comment b/c I forgot to subscribe to follow-up comments.

  13. Suzie says:

    Well, thanks V that makes me feel great! Boy, I forgot all about that sandwich until you mentioned it. It is similar but this is 10 times better in my opinion 🙂 Let me know if you try it with the fig preserves and how you like it. I think it would be good either way! I mean ham, cheese and puff pastry how can you go wrong? 😉

  14. Joanne says:

    I love the sweet salty blend of flavors here! Definitely perfect for easter!

  15. My stomach growls…this looks heavenly and super addictive, Suzie.

  16. Oh Suzie…there is nothing about this that I don’t LOVE! Yum, yum, yum!!!!!! Smoked Gouda happens to be one of my very favorite cheeses….I bet it would be good with gueyere too!

    • Suzie says:

      I am a big fan of smoked gouda, in fact when I was shredding it, I may have had a few…um handfuls on the side! 😉 Did that deter me from eating the finished product? Heck no! Lol!!

  17. Donalyn says:

    that really does sound SO good – filing this away in the ‘to try” pile!

  18. My mouth is just watering looking at this. I love puff pastry and this is a wonderful combination of ingredients! thanks!

  19. WOW! What a super easy , and super delicious recipe… I love puff pastry, I would be burning my mouth on it trying to eat it straight out of the oven 🙂

  20. ashley says:

    I love recipes using puff pastry – this one is so creative! I bet those cheeses produce such amazing flavor! I love gruyere cheese…

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