Description
Croque Monsieur Bites are delightful mini savory pastries featuring layers of ham and melted Gruyère and Swiss cheeses encased in flaky puff pastry, topped with rich béchamel sauce and Parmesan, then baked to golden perfection. These bite-sized appetizers bring the classic French sandwich to your party platter or snack time with elegant ease.
Ingredients
Scale
Pastry and Assembly
- Cooking spray
- 1 (14-oz.) sheet frozen puff pastry, thawed
- 1 large egg
- 1/4 lb. sliced deli ham
- Chopped fresh thyme, for serving
Béchamel Sauce
- 1 Tbsp. all-purpose flour, plus more for surface
- 1/2 cup whole milk
- 2 Tbsp. heavy cream
- 1 Tbsp. unsalted butter
- 1 tsp. Dijon mustard
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1/8 tsp. ground nutmeg
Cheese Mixture
- 1 1/3 cups shredded Gruyère
- 2/3 cup shredded Swiss cheese
- 1/2 cup finely grated Parmesan
Instructions
- Prepare the muffin tin and pastry: Grease a standard 12-cup muffin tin with cooking spray. On a lightly floured surface, roll the thawed puff pastry into a 12″ x 10″ rectangle, then cut into 12 squares. Gently stretch each pastry square to enlarge slightly and press into the bottom and up the sides of each muffin cup. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash, then brush a thin layer over each pastry-lined muffin cup. Refrigerate until ready to fill.
- Warm the milk and cream: In a small saucepan over medium heat, warm the whole milk and heavy cream just until heated through, about 2 minutes. Remove from heat and set aside.
- Make the béchamel sauce: In another small saucepan over medium-low heat, melt the butter. Add flour and cook while whisking constantly for about 2 minutes until lightly toasted and smooth. Slowly pour the warm milk mixture into the butter-flour roux in a steady stream, whisking continuously. Cook and whisk for about 2 minutes until the sauce thickens. Remove from heat and stir in Dijon mustard, kosher salt, black pepper, and ground nutmeg.
- Assemble the croque monsieur bites: In a medium bowl, combine the shredded Gruyère and Swiss cheeses. Spread 1 teaspoon of béchamel sauce at the bottom of each pastry cup. Tear a piece of ham large enough to cover the bottom of each cup and place it over the béchamel; if the ham is thin, layer two pieces. Add 1 tablespoon of the cheese mixture on top of the ham, then a second layer of ham, followed by another tablespoon of cheese mixture. Finally, sprinkle each filled cup with finely grated Parmesan. Refrigerate the assembled cups for about 10 minutes to set.
- Bake the croque monsieur bites: Preheat the oven to 400°F (200°C). Bake the prepared muffin tin for 20 to 23 minutes or until the puff pastry is golden brown and the cheese is bubbly and melted.
- Cool and serve: Remove the muffin tin from the oven and place it on a wire rack to cool for 5 to 10 minutes. Use a small offset spatula or a dull knife to carefully release the pastries from the sides of the muffin cups. Transfer the bites to a serving platter, garnish with chopped fresh thyme, and serve warm.
Notes
- Ensure the puff pastry is thoroughly thawed before rolling and cutting for easier handling.
- If using very thin sliced ham, layer double pieces to enhance flavor and texture.
- Refrigerating the assembled bites before baking helps keep their shape and improves baking results.
- These bites are best served warm for optimal flavor and texture but can be reheated gently.
- You can prepare these in advance and freeze before baking; bake from frozen, adding a few extra minutes to the baking time.
Nutrition
- Serving Size: 1 croque monsieur bite
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 55mg
