It’s a weeknight recipe, the kind you whip out when there’s a sheet of puff pastry left in the fridge and you don’t feel like thinking. Forty minutes from start to finish, five common ingredients, and a result that smells of warm butter coming out of the oven. This ham-and-cheese puff pastry roll is nothing fancy — that’s exactly why it works.
Ingredients :
- Rectangular puff pastry sheet — The rectangular shape simplifies rolling and ensures an even log. Take it out of the fridge just before use — cold, it holds better, doesn’t stick to your fingers, and puffs up more during baking.
- Turkey ham — 4 slices — Mild and slightly salty flavor that blends well into the puff pastry without overpowering other tastes. Arrange the slices slightly overlapping to avoid bare spots.
- Shredded cheese — Emmental, Comté, or mozzarella — 150 g, no more. Emmental melts evenly and makes nice strings. Comté brings a more pronounced, slightly nutty note. Mozzarella gives something creamier and milder, close to pizza.
- Egg yolk and milk for egg wash — This mixture brushed on the surface drastically changes the final look. Without it, the pastry bakes properly but stays pale and matte. With it, it takes on a shiny mahogany color that makes you want to dive in immediately.
