Ingredients
Serves 1
Preparation Steps
Step 1
Prepare the puff pastry
Lay out the sheet of puff pastry on a flat surface, measuring approximately 25 cm x 25 cm (10 inches). Cut the pastry into four long strips, each about 6 cm (2 ½ inches) wide and 25 cm long. Repeat with the second pastry sheet, if using. Brush each pastry strip with a thin layer of mustard, leaving a 2.5 cm (1-inch) border along one of the short edges.
Step 2
Make the egg splash
In a small bowl, whisk together the egg and a splash of water until fully combined. This will give the croissants a shiny, golden finish once baked.
Step 3
Distribute the ham slices along each pastry strip
Evenly distribute the ham slices along each pastry strip and starting at the bottom of each pastry strip, fold up the pastry to form a 7.5 cm (3-inch) fold. Brush the top edge of each strip with the egg wash and then fold over the pastry again, pressing the edges to seal. Transfer the croissants to the prepared baking tray.
Step 4
Bake for 20-25 minutes
Brush the tops of the croissants with the remaining egg wash. Sprinkle sesame seeds generously over the top for added texture and flavour. Place the tray in the preheated oven and bake for 20-25 minutes or until the croissants are golden brown and crispy.
Step 5
Enjoy with Britannia The Laughing Cow Creamy Cheese Sachets
Once baked, allow the croissants to cool slightly before serving with an additional Britannia The Laughing Cow Creamy Cheese Sachets as a tasty dip packed into a lunchbox for later.
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