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
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.
Recipe adapted from here.
Have a wonderful weekend y’all!