Name: Ham and Cheese Croissant Recipe: Flaky, Buttery Perfection
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 ¼ cups all-purpose flour; 1 tbsp sugar; 1 tsp salt; 1 cup cold unsalted butter; ½ cup cold water; ½ cup cold whole milk; 2 ¼ tsp active dry yeast; 8 slices deli ham; 1 ½ cups shredded Gruyère; 1 egg (for egg wash)

Mornings just got better with this ham and cheese croissant recipe. Made with buttery, flaky layers and stuffed with savory ham and melty cheese, these croissants are the ultimate breakfast or brunch showstopper. Whether you’re a baking newbie or a pastry pro, this recipe delivers golden, crispy results every time.

Why This Recipe Works

Perfectly laminated dough – Folding cold butter into the dough creates those irresistible, flaky layers that make croissants so divine.
Balanced fillings – A mix of smoky ham and sharp cheese ensures every bite is packed with flavor without overwhelming the delicate pastry.
Bake-to-freeze flexibility – These croissants can be prepped ahead and baked fresh whenever a craving strikes.
Golden, crispy finish – An egg wash gives the croissants that beautiful, glossy sheen and a satisfying crunch.
Beginner-friendly steps – Detailed instructions and tips make homemade croissants achievable, even if you’ve never laminated dough before.

Ingredients

2 ¼ cups all-purpose flour (plus extra for dusting)
1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cold
½ cup cold water
½ cup cold whole milk
1 packet (2 ¼ tsp) active dry yeast
8 slices deli ham, thinly sliced
1 ½ cups shredded Gruyère or Swiss cheese
1 large egg, beaten (for egg wash)

Equipment Needed

Rolling pin
Baking sheet
Parchment paper
Pastry brush
Sharp knife or pizza cutter
Stand mixer (optional)

Instructions

Step 1: Prepare the Dough

In a large mixing bowl (or stand mixer with a dough hook), combine flour, sugar, salt, and yeast. Slowly add cold water and milk, mixing until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic. Shape into a rectangle, wrap in plastic, and refrigerate for 1 hour. Tip: If the dough feels sticky, lightly flour your hands—but don’t over-flour, or the dough will become tough.

Step 2: Laminate the Butter

While the dough chills, place cold butter between two sheets of parchment paper. Pound with a rolling pin into a flat 8×5-inch rectangle. Remove dough from the fridge, roll it into a 10×8-inch rectangle, then place the butter slab in the center. Fold the dough like a letter (left side over butter, then right side), sealing edges. Roll out again to a 15×10-inch rectangle, then fold into thirds. Chill for 30 minutes. Repeat this process twice more for maximum flakiness.

Step 3: Shape the Croissants

Roll the laminated dough into a 20×12-inch rectangle. Cut into long triangles (about 5 inches wide at the base). Place a slice of ham and a sprinkle of cheese at the wide end, then roll tightly toward the tip. Curve the ends slightly to form a crescent. Tip: Don’t overstuff, or the filling will leak during baking.

Step 4: Proof and Preheat

Arrange croissants on a parchment-lined baking sheet, cover loosely with a towel, and let rise in a warm spot for 1-2 hours until puffy. Meanwhile, preheat the oven to 375°F. Brush croissants with beaten egg wash for a glossy finish.

Step 5: Bake to Golden Perfection

Bake for 18-22 minutes until deep golden brown and crisp. Let cool for 5 minutes before serving—trust us, that cheese is molten lava hot! Tip: For extra shine, brush with a second layer of egg wash halfway through baking.

Tips and Tricks

Butter temperature is key – Too warm, and it’ll melt into the dough; too cold, and it’ll crack. Aim for cool but pliable.
Slow and steady proofing – If your kitchen is cold, place croissants in the oven with just the light on for gentle warmth.
Freeze for later – Unbaked croissants can be frozen after shaping. When ready to bake, let them thaw and rise overnight in the fridge.
Cheese choices matter – Gruyère melts beautifully, but sharp cheddar or even brie can add fun twists.
Avoid a soggy bottom – If your croissants release too much butter while baking, transfer them to a fresh parchment-lined sheet halfway through.

Recipe Variations

Spinach & Feta – Swap ham for sautéed spinach and feta for a veggie-packed version.
Everything Bagel – Sprinkle with everything seasoning before baking for extra crunch.
Sweet & Savory – Add a smear of fig jam before rolling for a gourmet touch.
Spicy Kick – Mix diced jalapeños into the cheese or use pepper jack.
Turkey & Cranberry – Perfect for Thanksgiving leftovers!

Frequently Asked Questions

Can I use store-bought puff pastry?
Absolutely! While homemade dough is rewarding, store-bought puff pastry saves time. Just thaw, fill, and bake at 400°F for 15-18 minutes. The layers won’t be quite as delicate, but it’s a great shortcut.

Why didn’t my croissants rise?
Underproofing or dead yeast could be the culprit. Ensure your yeast is fresh and let the croissants proof until visibly puffy (about 1.5 hours in a warm spot). A cold kitchen? Try the oven-light trick!

Can I make these gluten-free?
Yes, but results vary. Use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum for structure. The dough may be stickier, so handle gently.

Summary

These ham and cheese croissants deliver buttery, flaky layers with a savory filling—perfect for breakfast, brunch, or anytime cravings strike. With pro tips and variations, you’ll master homemade croissants in no time.