Wednesday, March 18, 2015

Ham & Cheese Danish

Anyone else always on the hunt for easy and filling breakfast ideas? I have the luxury of eating whenever I'm hungry, and trust me it's a lot these days, but Brian always eats in the car on the way to work or at his desk at work. So it's nice for him to have something in his stomach to fuel him for a few hours. I know I make a lot of things from The Chew but seriously, they make so many good things! Enter: the ham and cheese danish. This one is as easy as layering and assembling but feels a little extra fancy because it's in a puff pastry. Side note, I made these Monday night and refrigerated them overnight to serve each me, you want to reheat. It's not that great cold. Lesson learned.

  • 1 sheet puff pastry
  • 1 onion, thinly sliced
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 1/4 cup gruyere, shredded
  • 4 slices cooked ham, you can use deli meat
  • 1 egg
  • 1/4 cup creme fraiche
  • chives, finely chopped for garnish
  • Preheat oven to 400 degrees F
  • In a medium saute pan over medium low heat, add 2 tbsp olive oil. Add sliced onions and cook until onions turn golden brown and release their natural sugar, about 30 minutes. Add a bit of water to the pan as necessary if brown bits begin to form on the bottom. Not too much though! Season with salt and pepper. Allow onions to cool.
  • To form the danish, on one half of the pastry, place half of the caramelized onions, half of the cheese and half of the ham, leaving a 1" border around the edges. Repeat with remaining ingredients, seasoning each layer. 
  • In a small bowl, beat 1 egg. Brush the 1" border with the beaten egg and then carefully fold the pastry over the ingredients, like you are closing a book. Crimp the edges all around the border to seal and transfer the pastry to a parchment lined sheet pan. Brush the entire pastry with the beaten egg. Using a sharp knife, cut a few slices on top of the pastry. Bake for 25 minutes or until golden brown. 
  • Top the danish with creme fraiche and chopped chives.

No comments:

Post a Comment