Description
Croque Monsieur Bites are a delightful, bite-sized twist on the classic French sandwich featuring layers of ham and rich Gruyère and Swiss cheeses baked in a flaky puff pastry shell with a creamy béchamel sauce. These savory appetizers are perfect for parties or a fancy snack, offering a golden, cheesy crust and an indulgent, melty center.
Ingredients
Scale
Pastry Cups
- Cooking spray
- 1 (14-oz.) sheet frozen puff pastry, thawed
- All-purpose flour, for dusting and rolling
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
Béchamel Sauce
- 1 tablespoon all-purpose flour
- 1/2 cup whole milk
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
Filling
- 1 1/3 cups shredded Gruyère cheese
- 2/3 cup shredded Swiss cheese
- 1/4 pound sliced deli ham
- 1/2 cup finely grated Parmesan cheese
- Chopped fresh thyme, for serving
Instructions
- Prepare Pastry Cups: Grease a standard 12-cup muffin tin with cooking spray. On a lightly floured surface, roll out the thawed puff pastry to a 12″ x 10″ rectangle. Cut the pastry into 12 squares. Gently stretch each square to enlarge slightly, then press each into the bottom and up the sides of the muffin cups. In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash, and brush a thin layer over each pastry cup. Refrigerate until ready to fill.
- Warm 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 Béchamel Sauce: In another small saucepan over medium-low heat, melt the butter. Whisk in 1 tablespoon all-purpose flour and cook, stirring constantly, until smooth and lightly toasted, about 2 minutes. Gradually add the warm milk mixture in a slow, steady stream while whisking continuously. Continue cooking and whisking until the sauce thickens, about 2 more minutes. Remove from heat, then stir in Dijon mustard, kosher salt, black pepper, and nutmeg.
- Assemble Croque Monsieur Bites: Combine shredded Gruyère and Swiss cheeses in a medium bowl. Spread 1 teaspoon of béchamel in the bottom of each pastry cup. Tear a piece of deli ham to fit the cup bottom and place it over the béchamel (use two layers if ham is thin). Add 1 tablespoon of the cheese mixture, then another layer of ham, followed by another tablespoon of cheese mixture. Sprinkle the top with finely grated Parmesan. Refrigerate the assembled bites until cold, about 10 minutes.
- Bake: Preheat the oven to 400°F (205°C). Bake the croque monsieur bites until the pastry is golden brown and the cheese is bubbling, approximately 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. Use a small offset spatula or a dull knife to gently loosen the pastries from the sides of the cups and carefully remove them. Transfer to a serving platter, top with chopped fresh thyme, and serve warm.
Notes
- Make sure the puff pastry is fully thawed before rolling it out to prevent cracking.
- You can prepare the pastry cups and filling ahead of time and refrigerate before baking.
- Dijon mustard adds a subtle tanginess to the béchamel that complements the ham and cheese perfectly.
- If you prefer, substitute Swiss with Emmental or another mild melting cheese.
- Be careful not to overfill the pastry cups to avoid overflow during baking.
Nutrition
- Serving Size: 1 croque monsieur bite
- Calories: 210
- Sugar: 1.5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 55mg
