Sunday, August 31, 2014


Puff Pastry Sheets should be a staple item in the freezer.  I always forget how many delicious things you make with it.  These sandwiches prove my point! The Captain makes an awesome chicken pot pie that is topped with puffed pastry . . . one of the best I have ever had.

Although this recipe sounds awesome, I'm not sold on the addition of sweetness, so I will make mine without it and have some maple syrup on the side to dip the sandwich in to try it out.

The sandwich recipe and photo comes from Pepperidge Farms . . . the link is at the end of the recipe.


    • 1 egg
    • 1 tbsp. water
    • 2 tablespoons 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 teaspoons confectioners' sugar
    • 1 cup pure maple syrup


Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

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.

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.

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