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30g butter
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25g flour
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300ml milk (whole preferred)
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4g ground nutmeg
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5g black pepper
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10g salt (adjust to taste)
Preparation
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Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
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Make the béchamel sauce:
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In a saucepan, melt butter over medium heat.
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Add flour and stir continuously for 1–2 minutes to form a roux.
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Gradually whisk in the milk until smooth and thickened.
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Season with nutmeg, black pepper, and salt. Set aside to cool slightly.
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Assemble the puff pastry:
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Roll out the puff pastry into a large rectangle or two equal pieces (if using a lid-style top layer).
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Spread mustard over the base layer.
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Layer with ham, cheese, and a generous spoonful of the cooled béchamel.
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If using a top layer, place it over the filling and seal the edges with a fork.
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Brush the top with beaten egg for that irresistible golden finish.
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Bake:
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Bake in the preheated oven for 20–25 minutes, or until puffed and deeply golden.
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Let it cool slightly before slicing — if you can wait!
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Serving and Storage Tips
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Serve warm for ultimate cheesiness, with a simple green salad or soup on the side.
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat in a preheated oven at 170°C (340°F) for 5–10 minutes to restore crispiness — avoid the microwave to keep the pastry flaky.
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Freeze unbaked, assembled pastries for later — just bake from frozen, adding 5–10 minutes to the bake time.
Variants
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Vegetarian Twist: Swap ham for sautéed mushrooms, spinach, or sun-dried tomatoes.
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Spicy Kick: Add jalapeños or a thin layer of hot sauce under the mustard.
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Breakfast Version: Add a cracked egg in the center before baking for a brunch-ready bite.
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Mini Bites: Cut into small squares before baking for a perfect party appetizer.
FAQ
Q1: Can I use puff pastry straight from the freezer?
A: Let it thaw in the fridge overnight or at room temperature for about 30 minutes before using, to prevent tearing.
Q2: Is béchamel sauce necessary?
A: It adds richness and moisture, but you can skip it or replace it with a thick cheese sauce in a pinch.
Q3: Which cheese works best?
A: Gruyère, Swiss, cheddar, or mozzarella – any melty cheese you love!
Q4: How do I keep the pastry from getting soggy?
A: Let the béchamel cool before layering, and avoid overfilling. Preheating your oven ensures even crisping.
Q5: Can I make this ahead of time?
A: Yes! Assemble it and refrigerate for up to 24 hours before baking, or freeze for later.
Conclusion
This viral puff pastry delight is proof that simple ingredients can create magic when layered right. Crispy on the outside, creamy and savory on the inside — it’s a dish that satisfies every time. Try it once and you’ll understand why the world can’t stop baking it.
