Puff Pastry Ham and Cheese Hot Pockets

5 from 1 vote

Grown-up ham and cheese hot pockets, these homemade ham and cheese croissants are a delicious light dinner or an elevated brunch option!

Course Breakfast, Brunch, Dinner, Lunch

Cuisine American

Keyword ham and cheese croissant, ham and cheese hot pockets

Prep Time 15

Cook Time 15

Cooling Time 5

Total Time 35

Servings pastries

Calories 536kcal

Author Blair Lonergan

1 (17.3 ounce) package frozen puff pastry (2 sheets), thawed according to package directions
¼ cup apricot preserves (substitute with a different flavor jam, such as fig jam or peach jam; or use honey mustard or Dijon mustard for a more zesty, savory taste)
½ lb. thinly-sliced deli honey ham or maple ham
½ lb. thinly-sliced Swiss cheese (or use cheddar cheese, Brie cheese, or another cheese of choice)
Egg wash: 1 egg beaten with 1 tablespoon water
Kosher salt and ground black pepper, to taste
Sesame seeds, for garnish
Optional garnish: fresh thyme; drizzle of honey

Position a rack in the lower third of the oven. Preheat oven to 400°F. Line a baking sheet with parchment paper.
Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 squares (about 5 inches each).
Spread about 1 ½ teaspoons of apricot preserves in the center of each square (do not spread it all of the way to the edges – leave a border). Divide the ham and cheese evenly in the center of each square.
Fold two opposite corners of each square over the filling to make a pouch; press the edges to seal.
Transfer the pastries to the prepared baking sheet.
Brush the crust of each pastry with egg wash. Season with salt and pepper; sprinkle sesame seeds on top of each crust.
Bake for 13-15 minutes, until the pastries are golden brown. Remove from the baking sheet and cool on a wire rack for 5-10 minutes. Serve warm or at room temperature. Garnish with fresh thyme and a drizzle of honey, if desired.

Keep the puff pastry very cold so that it stays flaky and puffy (rather than dense) when baked.
Leave a border around each croissant -- do not spread the jam or mustard all of the way to the edges.
Place the rack in the lower third of the oven when baking the croissants. This will help the bottoms of the croissants get brown and crisp (rather than soggy), without the top of the hot pockets burning.
Garnish each hot pocket with fresh herbs, such as thyme, rosemary, basil, or parsley, or a drizzle of honey for a flavorful finishing touch.
Use deli turkey, roast beef, chicken, or other sliced meat in lieu of the ham.
Swap out the Swiss cheese and use a different good melting cheese, such as brie, Monterey Jack, Pepper Jack, Colby, mozzarella cheese, Gouda, Gruyere, American cheese, or regular cheddar cheese.
Instead of apricot preserves, try peach jam, fig preserves (or fig jam), raspberry or blackberry jam. For a more zesty, savory tart, use honey mustard or Dijon mustard.
Add thin slices of apple or pear to each hot pocket.