PUFF-MUFFINwith Ham and Cheese
- Puff pastry cut in 5 by 20 cm (1 pcs per muffin)
- 2 tsp Dijon mustard
- 1 tbsp Toasted bread crumbs per strip
- 1 tsp Emborg grated parmesan per strip
- 40-50 g Smoked ham cut in small slices per puff pastry
- 2 slices Emborg sliced cheese per puff-muffin
- Egg wash to top
- Bread crumbs to top
- Emborg grated parmesan to top
Cut the puff pastry sheets into long strips 5 by 20 cm. The strips can be rough looking creating more rustique looking “muffins”. Gently spread some mustard on the strips. Then some egg wash using a pastry brush. Just enough to allow the puff pastry strip to adhere to itself as it is rolled up. Before rolling the puff pastry strips up – place small pieces of cut up ham and cheese across almost the entire length of the puff pastry strips. Leave about 3 cm of one end of the strip uncovered by ham or cheese. Brush extra egg wash on this end.
Drizzle a thin layer of toasted bread crumbs and grated parmesan cheese evenly over the strips. Roll up the strips gently but firmly and make sure the egg wash
covered end of the strip is attached to the roll it self as the last part of the rolling up. The rolls must be able to stand evenly. Place the rolls in the center of well greased straight ramekins. This will allow the puff-rolls to bake and puff evenly while their shape is protected by the sides of the ramekins. Before baking, brush the rolls with egg wash at top with some grated parmesan cheese.
Bake for 12 to 15 minutes 195 degrees celsius or longer until the exterior of the puff-muffin has crisped and browned well. The rolls should puff up and fill up the
ramekin moulds nicely. Let the puff-muffins cool in the ramekins for a couple of minutes before removing to cool on a wire mesh. Enjoy while still warm.