Ingredients
Equipment
Method
Preparation and Cutting
- Thaw puff pastry in the fridge. Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
- On a floured surface, cut each sheet into 12 equal rectangles using a sharp knife for clean edges.
Assembly
- Place 12 rectangles on the sheet. Layer ham and Swiss cheese, ensuring cheese will 'ooze' out the sides during baking.
- Place the remaining 12 rectangles on top to create towers. Press center lightly but avoid the edges.
Finishing and Baking
- Whisk egg and water. Brush onto tops and sprinkle with poppy seeds and dried parsley flakes.
- Bake for 20-25 minutes until golden-brown, flaky, and cheese is bubbly. Serve warm.
Nutrition
Notes
Always use a sharp knife to ensure the pastry rises high.
Keep the dough cold until the moment it goes into the oven.
Keep the dough cold until the moment it goes into the oven.
