Ham and Cheese Danishes
By: Tenina
Published: Friday, December 31, 2010 - 2:04am

Ingredients




3 sheets butter puff pastry, thawed
1 large egg+ 1 yolk
120 grams creme fraiche (or sour cream)
40 grams unsalted butter
30 grams cornflour (cornstarch)
120 grams whole milk
Sea salt and freshly ground black pepper to taste
Thinly sliced Jarlsberg or Gruyere cheese (or go wild and use Thinly sliced Black Forest Ham
Egg wash

Preparation

1 Preheat oven to 200°C. Line 2 baking trays with paper. 2 Cut puff pastry sheets in half and set aside. 3 Make a Bechemel Sauce by placing the egg and yolk, creme fraiche, butter, cornflour and milk into the Thermomix bowl and cooking for 6 minutes at 100°C on speed 4. Cool. 4 Lay cheese and ham slices across 1 half of each pastry sheet leaving room around the edges to seal. Top with Bechemel and cover with other half of pastry. Seal borders with a fork or small knife. Slash tops to allow steam to escape and brush liberally with egg wash. Bake for 20-25 minutes until puffed and golden. Serve hot.