Description
These Croque Monsieur Bites are an elegant, bite-sized twist on the classic French sandwich. Made with flaky puff pastry, layers of savory ham, melty Gruyère and Swiss cheeses, and a creamy béchamel sauce, they are baked to golden perfection and topped with Parmesan and fresh thyme for an irresistible appetizer or snack.
Ingredients
Units
Scale
For the Pastry Cups
- Cooking spray
- 1 (14-oz.) sheet frozen puff pastry, thawed
- All-purpose flour, for rolling and dusting (about 1 tbsp. plus more as needed)
- 1 large egg
- 1 tablespoon water
For the Béchamel Sauce
- 1/2 cup whole milk
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
For the Filling
- 1 1/3 cups shredded Gruyère cheese
- 2/3 cup shredded Swiss cheese
- 1/4 lb. sliced deli ham
- 1/2 cup finely grated Parmesan cheese
- Chopped fresh thyme, for serving
Instructions
- Prepare the Pastry Cups: Grease a standard 12-cup muffin tin with cooking spray. On a lightly floured surface, roll the thawed puff pastry to a 12″ x 10″ rectangle, then cut into 12 equal squares. Gently stretch each square slightly larger and press one into the bottom and up the sides of each muffin cup. In a small bowl, beat the egg with 1 tablespoon water to make an egg wash and brush a thin layer over each pastry cup. Refrigerate until ready to fill.
- Warm the Milk and Cream: In a small saucepan over medium heat, warm the milk and heavy cream together until just heated through, about 2 minutes. Remove from heat.
- Make the Béchamel Sauce: In another small saucepan over medium-low heat, melt butter. Add the tablespoon of flour and cook, whisking constantly, for about 2 minutes until smooth and lightly toasted. Slowly pour the warm milk and cream mixture into the butter-flour mixture in a steady stream, whisking constantly. Continue to cook and whisk until the sauce thickens, about 2 minutes. Remove from heat and stir in Dijon mustard, kosher salt, black pepper, and nutmeg.
- Assemble the Croque Bites: In a medium bowl, mix together the shredded Gruyère and Swiss cheeses. Spread about 1 teaspoon of the béchamel sauce into the bottom of each pastry cup. Tear ham slices into pieces to fit the muffin cup bottom and layer over the béchamel (2 layers if ham slices are thin). Add 1 tablespoon of the cheese mixture, then another layer of ham, followed by another tablespoon of cheese. Finish with a sprinkle of grated Parmesan on top. Refrigerate for about 10 minutes to set.
- Bake the Bites: Preheat the oven to 400°F (200°C). Bake the croque monsieur bites in the prepared muffin tin until the pastry is golden brown and the cheese is bubbling, about 20 to 23 minutes.
- Cool and Serve: Remove the muffin tin from the oven and place it on a wire rack to cool for 5 to 10 minutes. Using a small offset spatula or dull knife, carefully release the pastries from the sides of the cups and transfer to a serving platter. Garnish with chopped fresh thyme and serve warm.
Notes
- Make sure the puff pastry is well chilled before rolling to prevent it from becoming too soft.
- Use good quality Gruyère and Swiss cheese for the best flavor and meltability.
- Refrigerating the assembled bites before baking helps the pastry hold its shape better.
- These bites can be prepared ahead of time and baked just before serving for convenient entertaining.
- Substitute the ham with turkey or a vegetarian alternative for different variations.
Nutrition
- Serving Size: 1 bite
- Calories: 210
- Sugar: 1g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg
