These are a definite crowd pleaser. I mean, whose heart doesn’t skip a beat when they see fresh croissants?! Add fig jam, swiss cheese, and ham and everyone will LOVE you! They are divine out of the oven, and hold up well being out at room temperature for a few hours, or next day in the fridge type of thing. So in other words, you may as well make more than you need, because you’ll thank yourself later! These worked out wonderfully to serve at brunch because I didn’t have to be too careful about timing.
I was given a big sack full of frozen croissants from a relative who had bought a giant box of them at Costco. So I did the right thing and graciously accepted them with no complaints. With my Brunch and Wreaths party coming up, I figured I ought to do something festive with them, so here we are. I would really like to try out a sourdough croissant soon, I’ll link it up here when I do.
A great classic taken up a notch with fig jam. The sweetness from the jam is so nice on these savoury croissants.
6 croissants in dough form (see note)
6 thin slices of ham
6 slices of swiss cheese (I used Emmental)
5 tablespoons fig jam (divided)
2 teaspoons warm water
Spread 1/2 tablespoon of fig jam at the wide end of each croissant.
Roll a piece of ham and cheese together, and place at the wide end of the croissant dough. Now roll the dough around the ham and cheese toward the pointed end, being firm yet gentle so as to ensure the dough isn’t mangled or squished. You don’t want the croissant to be rolled too loosely either.
Mix remaining 2 tablespoons of jam with 2 teaspoons of warm water and brush on top of the croissants.
Let rise, then bake (refer to your dough instructions). As a reference, I let my croissants rise for 20 minutes, then bake for 30 minutes at 350°F.
Allow to cool for at least 15 minutes before serving. Although it’s tough, waiting a bit will keep the croissant from squishing so much as they are consumed.
You can use frozen or refridgerated croissant dough, OR, puff pastry dough cut into triangles (keep in mind, puff pastry has a different rise with no yeast, so the outcome won’t be quite the same…but still delcious nonetheless). I used frozen croissants and thawed them in the fridge for about 1 hour before unrolling them. I plan to try a sourdough croissant recipe soon and will be sure to share it here!
Assembling the croissants; I found it was easiest to do two at a time, keeping the rest in the fridge as they thaw and rise very quickly!
Keywords: croissant, breads, ham, cheese, fig, jam, brunch, breakfast