Description
These Croque Monsieur Bites are elegant, bite-sized versions of the classic French ham and cheese sandwich. Made with flaky puff pastry filled with layers of Gruyère and Swiss cheese, savory ham, and a creamy béchamel sauce, they make a perfect appetizer or party snack. Baked to golden perfection and topped with Parmesan and fresh thyme, these savory bites deliver decadent flavor in every mouthful.
Ingredients
Scale
For the Pastry Cups
- Cooking spray
- 1 (14-oz.) sheet frozen puff pastry, thawed
- All-purpose flour, for dusting and 1 Tbsp.
- 1 large egg
- 1 tablespoon water
For the 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
For the 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
For Garnish
- Chopped fresh thyme
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 into a 12″ x 10″ rectangle. Cut the dough into 12 equal squares. Gently stretch each square slightly larger and press it into the bottom and up the sides of each muffin cup to form a pastry shell. In a small bowl, beat the egg with 1 tablespoon water to create an egg wash. Brush a thin layer of the egg wash over each pastry shell. Refrigerate the prepared muffin tin until ready to use to keep pastry cold.
- Warm Milk and Cream: In a small saucepan over medium heat, gently warm the whole milk and heavy cream together, heating until just warm, about 2 minutes. Remove from heat once warmed.
- Make Béchamel Sauce: In another small saucepan over medium-low heat, melt the butter. Add 1 tablespoon flour and cook, constantly whisking, until the mixture is smooth and lightly toasted, approximately 2 minutes. Gradually pour the warmed milk and cream into the butter-flour mixture in a slow steady stream, whisking continuously to prevent lumps. Continue cooking and whisking until the sauce has thickened, about 2 minutes. Remove from heat and stir in Dijon mustard, kosher salt, black pepper, and ground nutmeg until well combined.
- Assemble Filling: In a medium bowl, combine shredded Gruyère and Swiss cheeses. Spread about 1 teaspoon of the béchamel sauce in the bottom of each chilled pastry shell. Tear deli ham into pieces sized to fit the cup and place them over the béchamel. If the ham slices are thin, use two layers for better coverage. Top ham with 1 tablespoon of the cheese mixture, then another layer of ham, followed by another tablespoon of the cheese blend. Sprinkle finely grated Parmesan on top. Return the muffin tin to the refrigerator and chill for about 10 minutes to firm up before baking.
- Bake: Preheat the oven to 400°F (200°C). Bake the assembled croque monsieur bites for 20 to 23 minutes or until the puff pastry is golden brown and the cheese is melted and bubbly.
- Cool and Serve: Remove the muffin tin from the oven and cool on a wire rack for 5 to 10 minutes. Carefully run a small offset spatula or dull knife around the edges of each pastry cup to release the bites from the tin. Transfer to a serving platter, garnish with chopped fresh thyme, and serve warm for best flavor.
Notes
- If puff pastry is thawed too long and becomes sticky, chill it again briefly to make it easier to handle.
- For a stronger flavor, Gruyère cheese can be substituted with Emmental or Comté cheese.
- These croque monsieur bites can be prepared a few hours ahead and refrigerated before baking to save time.
- Use a good quality Dijon mustard for the best flavor balance in the béchamel.
- Ensure the béchamel sauce is smooth and lump-free for a creamy texture in the bites.
Nutrition
- Serving Size: 1 bite (approximate)
- Calories: 190
- Sugar: 1 g
- Sodium: 330 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 50 mg
