Description
These Croque Monsieur Bites are a delightful twist on the classic French sandwich, combining flaky puff pastry with layers of savory ham, Gruyère, Swiss cheese, and a creamy béchamel sauce. Perfect as an elegant appetizer or savory snack, these bite-sized treats feature rich flavors and a beautifully golden crust topped with Parmesan and fresh thyme.
Ingredients
Scale
Pastry Base
- 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
Filling
- 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
Garnish
- Chopped fresh thyme, for serving
Instructions
- Prepare Pastry Cups: Grease a standard 12-cup muffin tin with cooking spray. On a lightly floured surface, roll out the thawed puff pastry sheet into a 12-inch by 10-inch rectangle. Cut the dough into 12 equal squares. Gently stretch each square slightly larger and press each into the bottom and sides of the muffin cups to form little pastry shells. In a small bowl, beat the egg with 1 tablespoon water to make an egg wash, then brush a thin layer over each pastry shell. Refrigerate the prepared shells until ready to fill.
- Warm Milk and Cream: In a small saucepan over medium heat, warm the whole milk and heavy cream together just until heated through, about 2 minutes. Remove from heat and keep warm.
- Make Béchamel Sauce: In another small saucepan over medium-low heat, melt the butter. Whisk in 1 tablespoon flour and cook, stirring constantly, until the mixture is smooth and lightly toasted, about 2 minutes. Gradually pour the warmed milk mixture into the butter and flour mixture in a slow, steady stream while whisking continuously. Continue cooking and whisking until the sauce thickens, about 2 minutes. Remove from heat and stir in Dijon mustard, kosher salt, black pepper, and nutmeg until combined.
- Assemble Croque Monsieur Bites: In a medium bowl, mix together the shredded Gruyère and Swiss cheeses. Spread about 1 teaspoon of the béchamel sauce into the bottom of each pastry cup. Tear pieces of deli ham to fit the bottom of each cup (use 2 layers if ham is thin), and place over the béchamel. Top the ham with 1 tablespoon of the cheese mixture, then add another layer of ham, followed by another tablespoon of cheese mixture. Sprinkle finely grated Parmesan cheese on top of each filled pastry cup. Refrigerate the assembled bites until the filling is cold, about 10 minutes.
- Bake: Preheat the oven to 400°F (200°C). Bake the croque monsieur bites in the preheated oven until the pastry is golden brown and the cheese is bubbling, approximately 20 to 23 minutes.
- Cool and Serve: Remove the baking pan from the oven and place it on a wire rack to cool for 5 to 10 minutes. Carefully loosen the edges of the pastries from the muffin cups using a small offset spatula or a dull knife and remove each bite from the pan. Transfer to a serving platter, garnish with chopped fresh thyme, and serve warm.
Notes
- Use frozen puff pastry and thaw according to package instructions for best results.
- When rolling out pastry, avoid making it too thin to prevent tears when molding the cups.
- For a more intense flavor, the cheeses can be freshly shredded rather than pre-shredded.
- If the ham slices are thick, one layer per cup is sufficient; adjust accordingly for thin ham.
- These bites can be prepared ahead and refrigerated; bake just before serving.
- Fresh thyme adds a bright aromatic finish, but other herbs like parsley or chives can be used.
Nutrition
- Serving Size: 1 bite (approximate)
- Calories: 180
- Sugar: 1.5g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 45mg
