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These savory puff pastry muffins with a juicy ham and cheese filling are a perfect all-rounder for various occasions. The combination of crispy puff pastry and creamy filling makes them an irresistible snack.
When I prepared these muffins for the first time, I was surprised at how simple they are and how enthusiastically my guests reacted. The golden-brown, crispy puff pastry shell combined with the savory filling is simply irresistible.
Key Components
- Puff pastry: Forms the crispy shell and provides the special taste experience
- Cream cheese: Makes the filling creamy and juicy
- Cooked ham and Gouda: Provide the savory taste and a pleasant texture
- Spices: Salt, pepper, and garlic powder round out the flavor
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Detailed Preparation
- Perfectly prepare puff pastry
- Remove the puff pastry from the packaging and let it rest briefly at room temperature so it's easier to work with. Spread the roll flat and cut into 12 equal rectangles using a sharp knife or pizza cutter by creating a 3x4 grid. Lightly grease a 12-cup muffin tin or line with muffin liners. Carefully press the puff pastry rectangles into the indentations of the muffin tin. Shape the corners and sides to form the edge of the molds and create a depression in the center for the filling. Fold the protruding dough tips inward and press lightly. Make sure there are no holes so the filling doesn't leak out later.
- Prepare filling
- In a medium bowl, crack the eggs and lightly beat them. Add the cream cheese and mix everything with a whisk or hand mixer to a creamy mass until no lumps remain. Season with salt, pepper, and garlic powder to taste. Cut the cooked ham into small cubes of about 0.5 cm - not too fine, so that pieces are still noticeable in the filling. Add the grated Gouda and ham cubes to the egg-cream cheese mixture and stir well. Optionally stir in the finely chopped chives, reserving some for decoration.
- Finish and bake muffins
- Preheat the oven to 180°C (356°F) fan (or 200°C/392°F conventional). Distribute the prepared filling evenly into the puff pastry molds, about one heaping tablespoon per muffin. Be careful not to overfill the muffin cups, as the filling will rise a bit during baking. Bake the muffins in the preheated oven for about 25 minutes until the puff pastry is golden brown and crispy and the filling has set. After baking, let the muffins cool briefly in the tin (about 5 minutes), then carefully lift out and let cool completely on a cooling rack. Sprinkle with fresh chives before serving.
I have found that these muffins are particularly well received when I take them out of the refrigerator about 10 minutes before serving so they're not too cold. The combination of crispy exterior and juicy filling comes to its best advantage then.
Versatile Snack
These savory muffins are a true all-rounder in the kitchen. Whether as a quick breakfast, snack on the go, side dish for dinner, or highlight on the party buffet – they suit numerous occasions. The combination of crispy puff pastry and juicy ham and cheese filling offers a satisfying taste experience that appeals to both children and adults. Due to their practical form, they are easy to transport and can be enjoyed cold, making them the ideal contribution or lunchbox content.
Serving Suggestions
These versatile muffins can be served in various ways:
- For breakfast with a fresh fruit salad
- As a snack in between with a light yogurt dip sauce
- As part of a brunch buffet alongside fresh salads
- As finger food at parties or picnics
Variation Possibilities
The basic recipe can be creatively modified:
- Mediterranean version with feta, dried tomatoes, and olives
- Vegetarian version with various vegetables (bell peppers, zucchini, mushrooms)
- Spicier version with spicy salami or chorizo instead of ham
- More luxurious version with salmon and dill or spinach and goat cheese
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Storage
The finished muffins keep well packaged in the refrigerator for about 2-3 days. For reheating, they are excellent for a few minutes in the oven at 150°C (300°F), which restores their crispiness. They can also be frozen and keep in the freezer for up to a month. To thaw, simply leave at room temperature and then briefly warm in the oven.
After preparing this recipe several times, I can say that it's one of my favorites for spontaneous visits or buffets. The preparation is so uncomplicated and the result so impressive that I am regularly asked for the recipe. Try different variations and find your personal favorite version of these versatile savory muffins!
Frequently Asked Questions
- → Can I make the muffins vegetarian?
- Yes, you can simply omit the ham or replace it with vegetarian alternatives. Sautéed mushrooms, diced bell peppers, olives or tomato pieces work well. Feta or goat cheese are also delicious vegetarian options.
- → How can I make the muffins more flavorful?
- To add more flavor, you can add spices like paprika powder, nutmeg or chili. Finely chopped herbs like thyme, oregano or basil also give the muffins an aromatic note. A pinch of smoked paprika provides a smoky flavor.
- → Will the muffins keep until the next day?
- Yes, the muffins keep well sealed in the refrigerator for about 2-3 days. You can also freeze them and thaw when needed. It's best to warm them briefly in the oven before serving, then they'll be nice and crispy again.
- → How do I prevent the puff pastry from sticking to the muffin tin?
- To ensure the muffins don't stick, you should use a non-stick muffin tin or lightly grease the cups. It's also important to remove the muffins from the tin immediately after baking while they're still warm.
- → Can I use ready-made pizza dough instead of puff pastry?
- Yes, pizza dough is a good alternative to puff pastry. It gives a firmer, less flaky texture. Roll the pizza dough thin before pressing it into the cups. The baking time remains about the same, just make sure the dough is golden brown.
- → Are the muffins suitable for taking along, e.g. to the office?
- Absolutely! These savory muffins are a perfect snack for on the go. They taste good cold too and are easy to transport. Just package them well in a container or in aluminum foil so they keep their shape.