Party Panache, Puff Pastry “Cigars”

the Painted Apron

10 years ago

Save some of your leftover Easter ham to make these savory puff pastry treats

They are short stubby little sandwiches, hence the name “cigars”

Perfect for parties, brunch, picnics or lunch

I used the same spinach spread I used for Garden Tramezzini

You can also use any flavored cream cheese spread from the grocery deli, such as Aoulette or Rondelé

Roll out the puff pastry sheets a little to thin them out. Do this directly on a large sheet of parchment paper so you can easily transport the filled sandwiches to a baking sheet

Top the spread with thin ham slices or chopped ham

Top with sliced or grated cheese

Spread remaining pastry sheet with beaten egg

This will help hold the sandwiches together while they bake

Place pastry egg side down on top of filled pastry sheet

Cut into 1/3s along the natural pastry folds, and then carefully cut each 1/3 into 5 fingers or “cigars”

Brush with remaining egg wash and sprinkle with shaved Parmesan. Lift parchment, holding both sides and transfer pastries to baking sheet

Bake at 400 for 20-25 minutes or until pastry is done

Carefully separate the pastries with a sharp knife after baking

Puff Pastry Cigars

Course Appetizer, Brunch

Cuisine American

Keyword Easter brunch, ham and cheese logs, ham and cheese sandwiches, ham, cheese, spinach canape, party sandwich ring, pastry cigars, puff pastry

Prep Time 10

Cook Time 15

Servings 15 cigars

Ingredients

1 cup cream cheese spread like Garden Tramezzini* , Alouette or Rondelé
3-4 slices ham or 1-2 cups chopped ham
2 oz Manchego Swiss or Fontina cheese, grated
1 box 2 sheets puff pastry, thawed
1 egg
1 oz Parmesan cheese

Instructions

Place pastry sheets on a large sheet of parchment paper and roll out slightly to thin.
Spread one pastry sheet with cream cheese spread, top with ham and sprinkle with grated Manchego cheese.
Loosen other pastry sheet from paper with a spatula and then spread with half of beaten egg. Carefully lift egg washed pastry and place it egg side down on top of filled pastry sheet.
Carefully cut pastry into 1/3s along pastry fold lines. Then cut each 1/3 into 5 “cigars.” Brush remaining egg on top of pastry cigars and then sprinkle with shaved Parmesan. Carefully transfer parchment paper to a baking sheet.
Bake at 400 degrees for 20-25 minutes or until golden and pastry is cooked. Makes 15
Serve warm or at room temperature