Excerpted from Mad Hungry Family by Lucinda Scala Quinn (Artisan Books). Copyright © 2016. Photographs by Jonathan Lovekin.
When I’m putting together a multigenerational breakfast or brunch, I know the kids will eat a lot of these. A lot! Of course, these savory-sweet cheddar puffs are an any-meal, anytime choice. The full flavors of the mustard and sharp Cheddar cheese set off the sweet berry jam in a deliciously savory way.
Makes 18 pieces
1 sheet puff pastry, thawed according to package instructions
2 tablespoons Dijon mustard
3 ounces sharp Cheddar cheese, shredded
¼ teaspoon freshly ground black pepper
4 to 5 ounces ham, cut into 18 matchsticks (about ¼ inch wide by 3 inches long)
¹⁄³ cup favorite jam (I like apricot)
1 large egg
How to Make It
- Preheat the oven to 425ºF with the rack in the center position. Line a baking sheet with parchment paper, foil, or a silicone baking pad.
- Roll out the puff pastry to a 12-inch square. Brush the mustard over the entire surface of the pastry and sprinkle with the cheese and pepper. Cut the dough into thirds and then into thirds again to make 9 squares. Cut each square in half diagonally to make 18 triangles.
- Place a piece of ham on the lower third of each triangle, add a small spoonful of jam, and roll up. Place each bundle seam side down on the lined baking sheet. Whisk together the egg and 1 teaspoon water in a small bowl. Brush each bundle with egg wash and bake until golden brown, 16 to 18 minutes. Serve immediately.
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