Ham And Cheese Cream Puffs Recipes

HAM AND CHEESE PUFFS

Steps:

• Preheat oven to 375°. Combine the first six ingredients. Divide crescent dough into 24 portions. Press into greased mini muffin cups., Spoon 1 tablespoon ham mixture into each cup. Bake until golden brown, 13-15 minutes.

HAM AND CHEESE IN PUFF PASTRY

Steps:

• Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
• Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
• Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
• Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

HAM AND CHEESE CREAM PUFFS

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and milk until blended. Stir in the ham, cheese, pepper, chives, parsley and garlic. Cover and refrigerate until ready to use., In a large saucepan, bring the water, butter, seasoned salt, garlic powder and onion powder to a boil. Add flour all at once and stir until a smooth ball forms., Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in the cheese, parsley and chives., Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , Just before serving, fill cream puffs with ham mixture. Sprinkle with additional parsley and chives.

HAM AND CHEESE PUFF

Steps:

• Toss bread, ham and cheese; divide between 2 greased 13x9-in. baking dishes. In a skillet, saute onion in butter until tender; transfer to a bowl. Add eggs, milk and mustard; mix well. Pour over bread mixture. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Serve immediately.

HAM AND CHEESE PUFFS

Steps:

• Combine water, butter and salt in medium saucepan.
• Heat to boiling.
• Add flour all at once and beat with a wooden spoon until the batter leaves the sides of the pan.
• Add eggs one at a time using a beater.
• Beat well after each egg.
• Beat until dough i s smooth and shiny.
• Stir in cheese, ham and mustard.
• Drop by spoonfuls on a greased cookie sheet and bake at 400°F for 20-25 minutes.

HAM AND CHEESE PUFF TART

Steps:

• On a floured work surface, roll each sheet puff pastry to a 10-by-13-inch rectangle. Transfer to 2 parchment-lined baking sheets and refrigerate. In a small saucepan, melt butter over medium. Add flour; cook, stirring, until golden, 1 minute. Whisking constantly, add milk and simmer. Stir until thickened, 5 minutes. Season with salt, pepper, and pinch of nutmeg. Pour sauce into a bowl and let cool 30 minutes.
• Preheat oven to 400 degrees, with rack in lower third. Arrange ham evenly on 1 pastry sheet, leaving a 3/4-inch border; top with cheese and sauce. Brush pastry border with egg; top with second pastry sheet. Fold bottom edges over top and press to seal. Brush top with egg and cut vents in tart. Bake until browned and puffed, 30 minutes. Serve warm or at room temperature.

HAM AND CHEESE PUFFS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Combine water, butter, and salt in a saucepan and bring to a boil.
• Add the flour all at once, stirring vigorously, until the batter leaves the sides of the pan and a ball of paste forms.
• Remove from heat and allow to cool for about a minute.
• Add eggs, one at a time, beating vigorously after each one until the dough is smooth.
• Stir in cheese, ham, and dry mustard.
• Place heaping teaspoonfuls on a lightly greased baking sheet.
• Bake for 15 to 20 minutes until firm and golden.
• IF FREEZING: Allow to cool completely and store in an airtight container between layers of wax paper.