Description
Delightful Croque Monsieur Bites featuring layers of ham and Gruyère cheese in flaky puff pastry cups, topped with a creamy béchamel sauce and baked to golden perfection. Perfect as an elegant appetizer or snack.
Ingredients
Scale
Pastry Cups
- Cooking spray
- 1 (14-oz.) sheet frozen puff pastry, thawed
- All-purpose flour, for surface and dusting
- 1 large egg
- 1 tablespoon water
Béchamel Sauce
- 1 tablespoon all-purpose flour
- 1/2 cup whole milk
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
Fillings and Toppings
- 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 Muffin Tin and Pastry: Grease a standard 12-cup muffin tin with cooking spray. On a lightly floured surface, roll the thawed puff pastry into a 12″ x 10″ rectangle. Cut the pastry into 12 equal squares. Gently stretch one pastry square to slightly enlarge it, then press it into the bottom and up the sides of one prepared muffin cup. Repeat this with the remaining squares. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush a thin layer over the pastry dough in the muffin cups. Refrigerate until ready to fill.
- Warm the Milk and Cream: In a small saucepan over medium heat, warm the whole milk and heavy cream together until just heated through, about 2 minutes, then remove from heat.
- Make the Béchamel Sauce: In another small saucepan over medium-low heat, melt the butter. Add 1 tablespoon of flour, stirring constantly, and cook until smooth and lightly toasted, about 2 minutes. Gradually whisk in the warmed milk and cream mixture in a slow, steady stream. Continue whisking constantly until the sauce thickens, about 2 minutes. Remove from heat and stir in Dijon mustard, kosher salt, black pepper, and ground nutmeg.
- Assemble the Bites: In a medium bowl, combine the shredded Gruyère and Swiss cheeses. Spread 1 teaspoon of the béchamel sauce in the bottom of each pastry cup. Tear pieces of deli ham to fit into the bottom of the cup and place over the béchamel. Use two layers of ham if pieces are thin. Add 1 tablespoon of the cheese mixture over the ham, then add another layer of ham, and top with another tablespoon of the cheese. Sprinkle the top with finely grated Parmesan cheese. Refrigerate the assembled cups until cold, about 10 minutes.
- Bake: Preheat the oven to 400°F (200°C). Bake the croque monsieur bites in the preheated oven for 20 to 23 minutes, or until the pastry is golden brown and the cheese is bubbling.
- Cool and Serve: Remove the muffin tin from the oven and place it on a wire rack. Let the bites cool for 5 to 10 minutes. Use a small offset spatula or dull knife to carefully release the pastries from the sides of the muffin cups and transfer them to a serving platter. Garnish with chopped fresh thyme and serve warm.
Notes
- Make sure the puff pastry is fully thawed before rolling for easier handling.
- Using both Gruyère and Swiss cheeses creates a balanced flavor typical of a Croque Monsieur.
- Be careful not to overfill the pastry cups to avoid overflow during baking.
- Fresh thyme adds a subtle herbal note but can be omitted if unavailable.
- Can be prepared ahead by assembling and refrigerating, then baking before serving.
Nutrition
- Serving Size: 1 bite
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 45mg
