Croque Monsieur Pop Tarts

• Meat

  • 6 thinly sliced pieces Prosciutto

• Condiments

  • 1/2 tsp Dijon mustard

• Baking & Spices

  • 2 tbsp Flour
  • 1/4 Salt

• Bread & Baked Goods

  • 2 sheets Puff pastry

• Dairy

  • 1 1/2 tbsp Butter
  • 1 cup Gruyere cheese
  • 1 cup Whole milk

Found on cookingforkeeps.com

Description

Ingredients

• 2 sheets of puff pastry cut into 12 even rectangles
• 1 ½ tablespoons butter
• 2 tablespoons flour
• 1 cup warm whole milk
• ½ teaspoon Dijon mustard
• ¼ salt
• 6 thinly sliced pieces of prosciutto
• 1 cup shredded gruyere cheese
• 1 egg + 2 tablespoons water whisked together.

Directions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a siltpat.
• In a small sauce pan, melt butter over a medium heat. Whisk in flour. Cook one minute. Very slowly whisk in hot milk and dijon mustard. Bring to a boil and reduce to a simmer until thick, about 2-3 minutes. Set aside.
• Place six puff pastry rectangles on prepared baking sheet.
• Place one piece of prosciutto on puff pastry rectangle, top with 2 heaping teaspoons of béchamel and then sprinkle with 2 tablespoons of cheese. Make sure to leave an edge all the way around.
• Brush edges with egg wash.
• Place top half on filling and seal, making sure to get all air bubbles out.
• Brush tops with egg wash and sprinkle evenly with remaining cheese. Cut three silts in the top.
• Bake until golden brown, about 15-20 minutes.
• Serve hot.