Description
These Croque Monsieur Bites are a delightful twist on the classic French sandwich, featuring layers of ham and melted Gruyère and Swiss cheeses inside flaky puff pastry cups, topped with a savory béchamel sauce and Parmesan. Perfect as a party appetizer or elegant snack, they combine rich, creamy flavors with a crispy golden crust.
Ingredients
Scale
Pastry Cups
- Cooking spray
- 1 (14-oz.) sheet frozen puff pastry, thawed
- 1 Tbsp. all-purpose flour, plus more for surface
- 1 large egg
- 1 Tbsp. water (for egg wash)
Béchamel Sauce
- 1/2 cup whole milk
- 2 Tbsp. heavy cream
- 1 Tbsp. unsalted butter
- 1 Tbsp. all-purpose flour
- 1 tsp. Dijon mustard
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1/8 tsp. ground nutmeg
Fillings
- 1 1/3 cups shredded Gruyère cheese
- 2/3 cup shredded Swiss cheese
- 1/4 lb. sliced deli ham
- 1/2 cup finely grated Parmesan cheese
- Chopped fresh thyme, for serving
Instructions
- Prepare the pastry cups: Grease a standard 12-cup muffin tin with cooking spray. On a lightly floured surface, roll the thawed puff pastry to a 12″ x 10″ rectangle, then cut into 12 squares. Gently stretch each square to make it slightly larger, then press into the bottom and up the sides of each muffin cup. In a small bowl, lightly beat the egg with 1 tablespoon water to create an egg wash; brush a thin layer over the pastry dough. Refrigerate until ready to use.
- Warm the milk and cream: In a small saucepan over medium heat, warm the milk and heavy cream until just heated through, about 2 minutes. Remove from heat.
- Make the béchamel sauce: In another small saucepan over medium-low heat, melt the butter. Add 1 tablespoon flour and cook while whisking constantly until smooth and lightly toasted, approximately 2 minutes. Slowly pour the warmed milk mixture into the butter mixture in a steady stream, whisking constantly. Continue to cook and whisk until the sauce thickens, about 2 minutes. Remove from heat and stir in Dijon mustard, kosher salt, black pepper, and nutmeg.
- Assemble the bites: In a medium bowl, combine the shredded Gruyère and Swiss cheeses. Spread about 1 teaspoon of béchamel sauce in the bottom of each pastry cup. Tear a piece of ham to fit the bottom of each cup and place it over the sauce. If the ham slices are thin, use two layers. Add 1 tablespoon of the cheese mixture on top of the ham, then another layer of ham, and finish with another tablespoon of the cheese mixture. Sprinkle the tops with finely grated Parmesan. Refrigerate the assembled bites for about 10 minutes to chill.
- Bake the croque monsieur bites: Preheat the oven to 400°F (200°C). Bake the muffin tin with assembled bites until the pastry is golden brown and the cheese is bubbling, approximately 20 to 23 minutes.
- Cool and serve: Remove the pan 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 muffin cups, and transfer them to a serving platter. Garnish with chopped fresh thyme and serve warm.
Notes
- For best results, make sure the puff pastry is well chilled before rolling and shaping.
- Use good quality ham and freshly shredded cheese for optimal flavor and melting texture.
- Béchamel sauce can be made ahead and refrigerated; reheat gently before assembling.
- These bites can be served as appetizers or a savory snack at parties.
- Leftovers can be reheated in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 bite (1/12 of recipe)
- Calories: 230
- Sugar: 1.5g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 55mg
