Flaky, buttery goodness, filled with rich and nutty cheese, cured meat, elegant herbs and a creamy and sharp mustard, make for the most delectable appetizer. Few, quality ingredients shine as they come together to create the most satisfying flavors and textures. This is quick to whip together and ingredients are readily available. These are a perfect finger food making for a beautiful Friday night happy hour appetizer. Serve with bubbles. Bon appétit!

Ingredients:

• 1 package puff pastry
• 2 Tbsp fresh tarragon, chopped
• 1.5 cups shredded cheese, Comté or Gruyère
• 5 slices ham
• 3 Tbsp Dijon mustard – I prefer Maille
• 1 Egg

Defrost puff pastry. Preheat oven to 400 F. Line a baking sheet with parchment paper.

1. Roll out the first puff pastry sheet.
2. Spread Dijon mustard over the top, leaving a thin border.
3. Sprinkle the cheese over the mustard.
4. Sprinkle the tarragon on top of the cheese.
5. Top with slices of ham.
6. Roll out the second sheet of puff pastry and lay over top of the ham.
7. Seal the edges.
8. Cut in half horizontally, then cut vertically in fourths. Cut each rectangle, diagonally, to form a triangle. From the bottom of the triangle, roll up. Will make 16 croissants – place them all on a baking sheet.
9. Brush each croissant with egg wash – one egg lightly beaten, mixed with a splash of water.
10. Bake for 25 minutes.