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What’s not to love about a ham and cheese puff pastry?!
There is a delicious jammy texture in the middle of my buttery Ham and Cheese Puff Pastries, and the subtle sweetness of the ever-so-versatile California Prune.
This post has been sponsored by The California Prune Board. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
The delicate crispiness of the puff pastry wraps around layers of creamy brie cheese tossed with salty-sweet bits of ham, and this ham and cheese combo becomes an elegant pastry with the infusion of naturally sweet, pureed California Prunes.
Growing up in the Central Valley in California, along with coming from a farming family, I love cooking with California fruits and vegetables, especially when cooking with dried fruits, like California Prunes.
Adding the prune paste to these puff pastry bundles makes them prune-perfect for breakfast, brunch, snacks or appetizers for your next party.
Why You Will Love These:
- Incredibly fast and easy to make.
- Made with just a few simple, easy to find ingredients.
- It’s a great way to use left over ham from the holiday season.
- California Prunes are filled with Fiber, potassium, and vitamin K
- There is no added sugar, cholesterol, sodium or fat in California Prunes.
- Pitted California Prunes: California Prunes are the perfect fruit since they enhance both sweet and savory flavors.
- Hot water: the hot water helps in breaking down the prunes into a paste or puree.
- Puff pastry sheets: I like using a store bought puff pastry, like Pepperidge Farms Puff Pastry. They’re so versatile and easy to work with! They also don’t take long at all to thaw at room temperature, 40 minutes should do the trick,
- Diced ham: This recipe also works great with left over ham, and any ham flavor will work. I usually use deli ham and chop it into small pieces.
- Brie: Include the rind on the brie cheese. It is an edible mold that blooms on the outside of the cheese and adds to the distinctive flavor of brie.
- Honey or balsamic glaze (optional to drizzle on top)
Step by Step Directions
- Make the prune paste
- Cut the puff pastry into squares
- Build each pastry with the prune paste, cheese and ham
- Fold and repeat.
- Bake and serve!
Tips & Variations
- Before you get to work, remember to thaw the puff pastry at room temperature for 40 minutes.
- If the pastry cracks when working with it, sprinkle the crack with water and press the edges together.
- A sharp knife is essential to cut the puff pastry. You’ll just need to make 4 cuts to create 9 squares. Use the lines in the puff pastry dough as a guide.
- Other cheese options that work great are fontina, goat cheese, gruyere, or Swiss.
- Add fresh arugula or baby spinach to the mix for a pop of color!
Is all frozen puff pastry made with butter?
No it is not. You can buy Puff Pastry which is made with vegetable oils, or butter puff pastry which is made with butter. Either one gives you a very flaky crust.
Can I substitute Phyllo dough for puff pastry?
I would not suggest it due to the different texture of phyllo dough, you will not get the same results with the recipe.
How do I reheat these?
Preheat the oven to 350°F and heat for approximately 5-10 minutes.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 8 oz. pitted California prunes
- 1/3 cup hot water
- 2 puff pastry sheets, thawed
- 3/4 cup deli ham, diced small
- 4.4 oz. brie cheese, diced small
- balsamic glaze for serving
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper and set aside.
- Blend the prunes and hot water in a food processor or high powered blender until smooth. Add more hot water if needed to get a good smooth consistency. Set aside.
- Dice the ham and cheese.
- Roll out the thawed pastry dough on a lightly floured surface into a square and then cut into smaller squares. I just follow the lines as a guide. You’ll have 9 squares per pastry sheet.
- Spread with about 1-2 tsp. of the prune paste and top with ham and cheese.
- Dab one corner with egg yolk using a brush. Fold the opposite corner over the filling first, then fold the corner with the egg yolk over it and press down to bond. (see video for guidance)
- Place on a prepared baking tray lined with parchment paper. Repeat with the remaining squares.
- Brush the tops of each folded pastry with the remaining egg.
- Bake for 15 minutes or until deep golden brown and puffed.
- Serve warm with balsamic glaze, if desired.
- To reheat any leftovers: place in the oven at 350°F and bake until warmed through, about 5-10 minutes.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.