Here’s a fun twist on your classic ham and cheese sandwich. Take thinly sliced ham and perch it on top of a creamy blend of mascarpone and honey mustard followed by layers of crisp apples and white cheddar cheese. Wrap these gorgeous flavors inside a delicate, flaky puff pastry crust and you’ve got a delightful hot ham and cheese!
Sandwiches are great when you’re looking for a casual meal or an afternoon snack but sometimes they can be a bit boring. But serve them baked in this tantalizing package of puff pastry and these hot ham, cheddar and apple pockets are anything but dull.
Really simple ingredients. Hearty smoked ham, Vermont cheddar and McIntosh apples – with their slightly tart, slightly sweet nature – all compliment each other beautifully.
Everything is neatly wrapped up in a sheet of puff pastry. It’s easy and makes an impressive sandwich. The only thing that requires any effort on your part is rolling out the puff pastry sheet and that’s not hard at all!
Forget the cold sandwich – these are golden and flaky, filled with warm ham, melted cheese and sweet baked apples!
Ham, Cheddar, and Apple Puff Pockets
Flour for rolling the pastry, about 2 tablespoons
1 sheet puff pastry dough, thawed
2 tablespoons mascarpone
2 tablespoons honey mustard
4 to 6 ounces of thinly sliced ham
½ McIntosh apple, peeled, cored and sliced thin
2 to 4 slices of white cheddar cheese
1 extra-large egg
1 tablespoon half and half or milk
Lightly dust a surface with flour and gently unfold the puff pastry sheet. Roll the pastry out into a thin sheet, about 12” x 8”. Turn the pastry a few times as you roll it out to keep it from sticking.
Blend together the mascarpone and the honey mustard.
Spread the mixture on two separate areas on half of the pastry sheet, leaving about 1-½″ to 2” of space around the edges. You’ll need this area for crimping the pastry together.
Divide the ham and stack it on top of the mascarpone and honey mustard spread. Layer 4 to 5 slices of the apple over the ham.
Top with 1 to 2 slices of the cheddar cheese.
Pull the other half of the pastry up over the filling. Press around the edges and cut the pastry to divide the sandwiches.
Using the tines of a fork crimp the pastry to seal the edges. Transfer the pockets to a baking sheet lined with a Silpat or parchment paper. Whisk the egg and half and half together and lightly brush the pastry with the egg wash.
Bake the sandwich pockets in a 400-degree oven for about 18 to 20 minutes or until the pastry is puffed and golden.
Makes 2 large sandwich pockets.
Ham, Cheddar, and Apple Puff Pockets
Equipment
- Rolling Pin
- Baking sheet lined with Silpat liner or parchment paper
Ingredients
- Flour for rolling the pastry, about 2 tablespoons
- 1 sheet puff pastry dough, thawed
- 2 tablespoons mascarpone
- 2 tablespoons honey mustard
- 4 to 6 ounces thinly sliced ham
- ½ McIntosh apple, peeled, cored and sliced thin
- 2 to 4 slices white cheddar cheese
- 1 extra-large egg
- 1 tablespoon half and half or milk
Instructions
- Preheat the oven to 400-degrees.
- Lightly dust a surface with flour and gently unfold the puff pastry sheet. Roll the pastry out into a thin sheet, about 12” x 8”. Turn the pastry a few times as you roll it out to keep it from sticking.
- Blend together the mascarpone and the honey mustard. Spread the mixture on two separate areas on half of the pastry sheet, leaving about 1-½” to 2” of space around the edges. You’ll need this area for crimping the pastry together.
- Divide the ham and stack it on top of the mascarpone and honey mustard spread. Layer 4 to 5 slices of the apple over the ham.
- Top with 1 to 2 slices of the cheddar cheese.
- Pull the other half of the pastry up over the filling. Press around the edges and cut the pastry to divide the sandwiches.
- Using the tines of a fork crimp the pastry to seal the edges. Transfer the pockets to a baking sheet lined with a Silpat or parchment paper.
- Whisk the egg and half and half together and lightly brush the pastry with the egg wash.
- Bake the sandwich pockets in a 400-degree oven for about 18 to 20 minutes or until the pastry is puffed and golden.
