Entertaining

Ham and cheese danishes

Name: Ham and cheese danishes recipe
Yield: 9
Ingredients: 40g butter, chopped; 35.00 ml plain flour; 100ml milk, plus 1 tsp extra; 50g Gruyere, coarsely grated; 3 tsp Dijon mustard; 375g sheet frozen puff pastry, thawed (we used Carême); 1 egg yolk; 9 small, thin slices ham; 2 tsp sesame seeds; 1 tsp caraway seeds; 1/2 tsp Aleppo pepper (substitute 1/4 tsp chilli flakes)

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by Lucy Nunes

Delicious Team

Jun 03, 2025

These ham and cheese danishes are super-easy to make, but taste so good, your guests will think you bought them fresh from a bakery. The secret is the delightfully light and flaky puff pastry, which encloses a deliciously cheesy savoury centre.

40g butter, chopped
1 3/4 tbs plain flour
100ml milk, plus 1 tsp extra
50g Gruyere, coarsely grated
3 tsp Dijon mustard
375g sheet frozen puff pastry, thawed (we used Carême)
1 egg yolk
9 small, thin slices ham
2 tsp sesame seeds
1 tsp caraway seeds
1/2 tsp Aleppo pepper (substitute 1/4 tsp chilli flakes)

Method

1.

Melt the butter in a small saucepan over medium heat. When it starts to foam, add flour and whisk for 2 minutes until pale. Slowly whisk in milk until smooth, and cook over medium-high heat for 2-3 minutes, until mixture boils and thickens. Remove from heat and stir in the cheese and mustard until combined and a thick paste. Season with freshly ground pepper and taste for salt. Set aside to cool.
2.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
3.

Cut pastry into 3 long rectangles, then cut each into 3 smaller rectangles. Whisk yolk and extra 1 tsp milk in a small bowl. Working with one pastry at a time, spoon 1 tbs bechamel into the centre of the pastry rectangle, leaving a 3cm border. Top with a slice of ham, folding slice to fit. Brush border with egg wash and fold in half to enclose, pressing edges firmly to seal. Transfer to prepared tray. Repeat with remaining pastry and ingredients to make 9 danishes.
4.

Combine seeds, 1/2 tsp salt flakes and Aleppo pepper in a small bowl. Brush pastry tops with egg wash and sprinkle with seed mixture. Bake for 25 minutes, or until puffed and golden. Stand for at least 10 minutes to cool and set filling. Serve warm or at room temperature.