Buttery, flaky, cheesy ham and cheese pastry with béchamel sauce and provolone for breakfast, brunch, or a snack!
This recipe is inspired by Costco's ham and cheese pastry. It was delicious and simple, so naturally I wanted to recreate it at home.
I tested it with puff pastry but the texture wasn't the same. The pastry at Costco is closer to a croissant texture.
We're taking a shortcut here and using store bought croissant because ain't nobody got time to make croissants from scratch.
Why You'll Love This Recipe
A buttery, flaky croissant topped with béchamel sauce, provolone cheese, and ham, what's not to like?
The béchamel sauce adds creaminess and gooeyness to the pastry.
Like Costco, I topped it with ham and provolone cheese but you can top it with your favorite protein or cheese like bacon or cheddar.
- Preheat the oven to 350°F. In a saucepan, melt butter then whisk in the flour. Cook for 1-2 minutes then slowly add in milk while whisking until the sauce is smooth. Bring to a boil then simmer, stirring occasionally, for 2-3 minutes until thickened.
- Place croissant halves cut side down on a baking sheet.
- Layer on béchamel sauce, ham, and cheese.
- Bake for 8-10 minutes.
- Use round croissants to hold the the filling better. The filling may slide off uncurved croissants.
- Don't go overboard with the toppings. Too much béchamel sauce might leak over the croissant and too much ham and cheese may overweigh the croissant. I know it's tempting but we want a good croissant to topping ratio here.
How do I store leftover ham and cheese pastries?
Store in an airtight container in the fridge for up to 5 days or freeze for up to a month.
How do I reheat ham and cheese pastries?
Reheat in the oven at 350°F for 5-8 minutes.
What is béchamel sauce?
Béchamel is a white sauce made with equal parts butter and flour. Flour is added to melted butter to make a roux then milk is added. It is used in French, Italian and Greek cooking and commonly includes salt and nutmeg.
More Breakfast Recipes You'll Love!
Ham & Cheese Pastry
- 3 croissants sliced in half
- 2 oz provolone cheese diced
- 2 oz ham diced
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- ½ cup whole milk
- salt and pepper to taste
- Preheat the oven to 350°F.
- Melt butter in a saucepan on medium heat then whisk in the flour. Cook for 1-2 minutes then add in the milk. Whisk until smooth and bring to a boil. Simmer for 2-3 minutes, stirring occasionally until thickened.
- Place croissant halves cut side down on a baking sheet. Layer on béchamel sauce, ham, and cheese.
- Bake for 8-10 minutes until cheese is melted and croissants are heated through.
- Store in the fridge for up to 5 days or freeze for up to a month.
- Reheat in the oven at 350°F for 5-8 minutes.