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sheets puff pastry large egg wholegrain mustard grated cheese deli ham poppy seeds, optional
Combine the egg with 1 teaspoon of water and whisk together to make there egg wash. Unfold the thawed puff pastry onto a sheet of parchment. Lightly brush with the egg wash.
02
Using the fold lines as a guide to create 9 squares (3 across and 3 down), add a dollop of mustard to the center of each square.
Top the mustard with heaping tablespoons of grated cheese followed by a folded half slice of ham.
04
Carefully add the second puff pastry and line of up the outer edges. Using your fingers, press the edges of the pastry together and press out any air surrounding the ham and filling.
Using a sharp knife, cut the pastry into 9 squares; transfer to the prepared baking sheet. Chill the prepared and unbaked croissants in the refrigerator while the oven is heating.
06
Egg wash and sprinkle with poppy seeds (or any seed you prefer). Bake for 20 to 25 minutes, or until puffed and golden brown. Remove from the oven and let cool for a few minutes.
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