Side Pannel
Baked Monte Cristo Egg Sandwiche
Baked Monte Cristo Egg Sandwiche
- Recipe Submitted by Rosemary on 11/22/2014
Category: Sandwiches, Eggs
Ingredients List
- 1 egg
- 1 tbsp. water
- 2 tbsp. all-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 8 slices deli ham (Black Forest)
- 4 slices deli Swiss cheese (about 4 ounces)
- 2 tsp. confectioners' sugar
- 1 cup pure maple syrup
Directions
1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
2. Sprinkle the flour on the work suface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 (6-inch) squares. Brush the edges of the pastries with the egg mixture.
3. With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry. Fold the pastry over the filling to form a triangle and press the edges to seal. Crimp the edges with a fork. Repeat with the remaining pastries. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.
Bake for 20 minutes or until the pastries are golden brown. Sprinkle the pastries with the confectioners' sugar. Serve with the maple syrup.
4. Easy Substitution: For a savory twist, serve with Dijon-style mustard instead of the maple syrup.
2. Sprinkle the flour on the work suface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 (6-inch) squares. Brush the edges of the pastries with the egg mixture.
3. With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry. Fold the pastry over the filling to form a triangle and press the edges to seal. Crimp the edges with a fork. Repeat with the remaining pastries. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.
Bake for 20 minutes or until the pastries are golden brown. Sprinkle the pastries with the confectioners' sugar. Serve with the maple syrup.
4. Easy Substitution: For a savory twist, serve with Dijon-style mustard instead of the maple syrup.
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