Croque Monsieur Pop Tarts
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Cook time: 
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Serves: 6 pop tarts
All of the ingredients in a classic croque monsieur get stuffed in between buttery sheets of puff pastry.
  • 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.
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a siltpat.
  2. 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.
  3. Place six puff pastry rectangles on prepared baking sheet.
  4. 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.
  5. Brush edges with egg wash.
  6. Place top half on filling and seal, making sure to get all air bubbles out.
  7. Brush tops with egg wash and sprinkle evenly with remaining cheese. Cut three silts in the top.
  8. Bake until golden brown, about 15-20 minutes.
  9. Serve hot.
Recipe by Cooking for Keeps at