Description
These Mini Croque Monsieur bites with creamy Béchamel sauce are a delightful twist on the classic French sandwich. Buttery puff pastry holds layers of smoky ham and melted Gruyere, all topped with a rich mustard-infused Béchamel — the perfect warm, savory appetizer or brunch treat.
Ingredients
Units
Scale
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 1/2 tablespoons whole grain Dijon mustard
- Salt and pepper, to taste
- 1 sheet puff pastry (14 oz), thawed
- 1/2 cup diced ham
- 1 cup shredded Gruyere cheese
- 1 egg, lightly beaten with water (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until lightly golden.
- Gradually whisk in the milk, stirring constantly until the sauce thickens, about 3–5 minutes.
- Stir in the Dijon mustard, and season with salt and pepper. Remove from heat and let cool slightly — this is your Béchamel sauce.
- Roll out the puff pastry and cut it into small squares or circles (about 2 inches wide).
- Place half of the pieces on the prepared baking sheet. Top each with a little Béchamel, diced ham, and shredded Gruyere.
- Cover with the remaining puff pastry pieces and press the edges to seal. Brush the tops with the beaten egg wash.
- Bake for 15–20 minutes, or until golden brown and puffed.
- Serve warm, optionally with extra Béchamel on the side for dipping.
Notes
- For extra crispiness, chill the assembled pastries for 10 minutes before baking.
- You can substitute Swiss or Emmental cheese if Gruyere isn’t available.
- These are perfect make-ahead bites — assemble and freeze before baking, then bake straight from frozen.
Nutrition
- Serving Size: 2 bites
- Calories: 220
- Sugar: 1g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 50mg