Puff Pastry Eggs with Ham and Cheese

Puff Pastry Eggs with Ham and Cheese | All that's Jas

Delicious and decorative Easter dish, Slovenian puff pastry stuffed with eggs, ham, and cheese look like giant bon-bon candy. You can serve them as an appetizer or a snack.

 

Delicious and decorative Easter dish, Slovenian puff pastry stuffed with eggs, ham, and cheese look like giant bon-bon candy. You can serve them as an appetizer or a snack.

The Easter of 1970 is forever etched in my memory. What I remember as a four-year-old are these eggs wrapped in puff pastry and reuniting with my parents I haven’t seen in six months.

 

On October 27th, 1969, right before I turned four, my hometown Banja Luka was hit by series of catastrophic earthquakes. The strongest was the magnitude of 6.5 Richter scale (9 on the Mercalli scale). It devastated the city and surrounding areas. The severe earthquake killed 20, seriously or slightly injured 1170, and left 65,000 homeless. Three neighboring towns were destroyed also. A textile factory damaged during the earthquake began leaking sulfuric acid and other chemicals, contaminating the river and water supply.

 

With contributions from all over the world, the city started to recover and rebuild. I was evacuated to my aunt Karolina that lived in a small town Celje in Slovenia (then also the Republic of Yugoslavia).

 

Meanwhile, my parents and those citizens that remained after the evacuation lived in provisional barracks and in a large number of weekend trailers which successfully substituted tents for those roofless.

 

But bitter cold and heavy snowfall of three feet and even serious flu threatened to deteriorate their situation. Furthermore, another tremor hit the town on December 31st to spoil the New Year’s atmosphere, which killed one person and injured more than fifteen.

 

A short video reporting of the tragedy:

 

I don’t have many recollections of my time in Slovenia. Mom says after six months I only spoke Slovenian dialect and had to re-learn Bosnian. But I do remember that Easter day of 1970 when my parents came for me. And I remember having these puff pastry eggs that look like candy. Although not keen on food I ate the whole wrap, ham and cheese included. It was a great day indeed.

Β 

The older I get the more I remember events from my past (but don’t ask me what I did yesterday, ha!) and food always plays a prominent role in those memories. Like the Croatian breakfast casserole and the memory of my aunt Jelica.

 

Who knows what dish I’ll remember next, but you can trust I’ll share it with you. Meanwhile, scroll to the bottom for the collection of more delicious Easter recipes. πŸ™‚

 

If you like this appetizer, here are some suggestions to make your Easter day a feast:

Puff Pastry Eggs with Ham and Cheese Recipe

Celebrate #Easter with this decorative and delicious Slovenian dish - puff pastry stuffed with eggs, ham, and cheese. #recipe #appetizer #snack #puffpastry Click To Tweet

 

Slovenian puff pastry stuffed with eggs, ham, and cheese is a delicious and decorative Easter dish.

 

INGREDIENTS:
Makes 8

  • 2 puff pastry sheets (1 package), thawed
  • 8 slices Swiss cheese, extra-thin
  • 1 teaspoon sweet paprika
  • 1 tablespoon chopped chives
  • 8 slices deli ham, sliced
  • 8 hard-boiled small eggs
  • 1 egg+1 teaspoon water
  • Sesame seeds for garnish (optional)

 

~ Free Tip ~

  • You can use any cheese you like that is pliable and easily melts, like individually wrapped American cheese.
  • Swap ham with turkey, if you wish.Β 

 

DIRECTIONS:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper.
  3. On a lightly floured surface, cut each sheet of puff pastry into 4 equal squares. With a rolling pin, roll out each square until it’s almost double in size.
  4. Assemble the pastries. Place a slice of cheese on each square. Divide the paprika, chives, and ham between the squares. Top with boiled egg.
  5. In a small bowl, whisk the egg and water. Brush the top border of a pastry square with the egg wash. Fold two edges (on the long side of the egg) over the egg, with the brushed border being on top. Gently press to seal (this will prevent the pastry from opening during baking).
  6. Twist the ends to form a candy wrap shape – one side towards you and the other in the opposite direction. Lightly pinch the pastry to retain the shape. Repeat with the remaining squares.
  7. Place the pastry wraps onto the prepared baking sheet. Brush the top of each with the egg wash. Sprinkle with sesame seeds, if using. Bake for 20 minutes or until golden brown. Serve warm or cold with grainy mustard or your favorite dipping sauce.

assembling of puff pastry with eggs, ham, and cheese.

before and after puff pastry eggs are baked

Delicious recipe for stuffed puff pastry with eggs, ham & cheese

5 from 4 votes
Puff Pastry Eggs with Ham and Cheese
Puff Pastry Eggs with Ham and Cheese Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Slovenian puff pastry stuffed with eggs, ham, and cheese is a delicious and decorative Easter dish.
Course: Appetizer, Snack
Cuisine: Slovenian
Servings: 8
Author: Jas
Ingredients
  • 2 puff pastry sheets 1 package, thawed
  • 8 slices Swiss cheese extra-thin
  • 1 teaspoon sweet paprika
  • 1 tablespoon chopped chives
  • 8 slices deli ham sliced
  • 8 hard-boiled small eggs
  • 1 egg+1 teaspoon water
  • Sesame seeds for garnish optional
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.

  2. Line a baking sheet with parchment paper.
  3. On a lightly floured surface, cut each sheet of puff pastry into 4 equal squares. With a rolling pin, roll out each square until it's almost double in size.
  4. Assemble the pastries. Place a slice of cheese on each square. Divide the paprika, chives, and ham between the squares. Top with boiled egg.
  5. In a small bowl, whisk the egg and water. Brush the top border of a pastry square with the egg wash. Fold two edges (on the long side of the egg) over the egg, with the brushed border being on top. Gently press to seal (this will prevent the pastry from opening during baking).
  6. Twist the ends to form a candy wrap shape - one side towards you and the other in the opposite direction. Lightly pinch the pastry to retain the shape. Repeat with the remaining squares.
  7. Place the pastry wraps onto the prepared baking sheet. Brush the top of each with the egg wash. Sprinkle with sesame seeds, if using. Bake for 20 minutes or until golden brown. Serve warm or cold with grainy mustard or your favorite dipping sauce.
Recipe Notes

~ Free Tip ~

  • You can use any cheese you like that is pliable and easily melts, like individually wrapped American cheese.
  • Swap ham with turkey, if you wish.Β 

 

Pin it now: Puff Pastry Eggs with Ham and Cheese

Puff Pastry Eggs with Ham and Cheese - Delicious and decorative, this Slovenian Easter dish is made with puff pastry stuffed with hard-boiled eggs, ham, and cheese and wrapped like a giant bon-bon candy. Perfect as an Easter appetizer or a snack. | allthatsjas.com | #recipe #craftyrecipes #DIY #puffpastry #pastry #Easter #appetizer #snack #delicous #easy #partyfood #recipeoftheweek #recipeidea #EasterRecipes #breakfastidea #brunch #Slovenia #Slovenian

Featured on: Carrie’s Home Cooking,Β Ms. Toody Goo Shoes, Intelligent Domestications, DIY by Design, The Sway, Miz Helen’s Country Cottage, and Sew Historically.

 

Monday Easter Week Recipes



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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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46 Comment

  1. Reply
    Camilla at Culinary Adventures
    March 19, 2018 at 11:58 am

    Jas! Those look delicious. At first I thought you had shaped them into bunnies. I can’t wait to try your recipe.

    1. Reply
      Jas
      March 19, 2018 at 10:46 pm

      That’s a great idea, Camilla! I might do that for Easter. Thanks! πŸ™‚

  2. Reply
    Wendy
    March 19, 2018 at 2:00 pm

    Wow, what a powerful post and what a great recipe for using up all those colored eggs that are leftover.

    1. Reply
      Jas
      March 19, 2018 at 10:48 pm

      Thank you, Wendy! Yes, there are always some leftover eggs lingering for days. πŸ™‚

  3. Reply
    Karen
    March 19, 2018 at 3:36 pm

    What a bittersweet memory Jas. Thank you for sharing, as well as this beautiful dish.

    1. Reply
      Jas
      March 19, 2018 at 10:48 pm

      Thanks, Karen! So is the life, full of bitter and sweet πŸ™‚

  4. Reply
    Caroline
    March 19, 2018 at 8:48 pm

    Wow, what a story. Such dramatic events at such a young age. But nice that you have that lovely memory as well – I completely understand food being part of that, I often find that as well! And I can understand why you gobbled these down too.

    1. Reply
      Jas
      March 19, 2018 at 11:02 pm

      It’s always the food, Caroline! Spent my first 20 years of life hating it, then lacking it, and now I’m compensating for all those wasted years, lol.

  5. Reply
    Laura
    March 20, 2018 at 12:39 am

    Love the design of the pastry and thank you for sharing the sad but memorable event. We are fortunate to have you here.

    1. Reply
      Jas
      March 21, 2018 at 9:58 pm

      Aw, thank you much, Laura! Fortunate to be here πŸ˜€

  6. These look absolutely heavenly! I wish it was the weekend right now so that I could rush to the kitchen and make them!

    1. Reply
      Jas
      March 21, 2018 at 10:05 pm

      Thank you, Colleen! Halfway through πŸ˜‰

  7. Reply
    Marissa
    March 20, 2018 at 8:34 pm

    Food, like memories, can be bittersweet. I think that these little treasures symbolize that idea very well…the egg like a little treasure, wrapped up inside a savory pouch. Eggs symbolize new beginnings…a perfect recipe for me to find today, the first day of “spring” πŸ™‚ Thanks for sharing!

    1. Reply
      Jas
      March 21, 2018 at 10:10 pm

      Marissa, I absolutely love your analysis! Thanks for that! Have a blessed day.

  8. Reply
    Ellen
    March 21, 2018 at 11:26 am

    Such an interesting recipe and it looks so delicious.

    1. Reply
      Jas
      March 21, 2018 at 10:16 pm

      Thanks, Ellen!

  9. Reply
    Jann Olson
    March 22, 2018 at 9:57 pm

    So fun to look at and sound so yummy! Thanks for sharing with SYC.
    hugs,
    Jann

    1. Reply
      Jas
      March 23, 2018 at 9:51 pm

      They’re super yummy! Thanks, Jann.

  10. Reply
    Miz Helen
    March 24, 2018 at 10:18 am

    What a great presentation for your Puff Pastry Eggs! Hope you are having a great weekend and thanks so much for sharing your great post with us at Full Plate Thursday!
    Miz Helen

    1. Reply
      Jas
      March 25, 2018 at 9:13 am

      Thank you!

  11. Reply
    handmade by amalia
    March 24, 2018 at 1:02 pm

    What a beautiful treat. Looks delicious.
    Amalia
    xo

    1. Reply
      Jas
      March 25, 2018 at 9:14 am

      Thank you!

  12. Reply
    Chas
    March 24, 2018 at 8:06 pm

    Always looking for new breakfast recipes. This one looks fantastic. Great job and thanks for sharing on To Grandma’s House We Go!

    1. Reply
      Jas
      March 25, 2018 at 9:15 am

      Much appreciated, Chas!

  13. Reply
    Roseann Hampton
    March 25, 2018 at 5:27 pm

    What a wonderful story and recipe to go with it! Thanks for sharing at the Blogger’s Pit Stop! Can’t wait to see what you link up next week! Roseann from This Autoimmune Life

    1. Reply
      Jas
      March 26, 2018 at 9:35 pm

      Thank you much, Roseann! X

  14. Reply
    Christie Campbell
    March 25, 2018 at 6:59 pm

    It’s like a crispy and delicious Scotch egg! I love it! And I have some puff pastry in the fridge, too.

    1. Reply
      Jas
      March 26, 2018 at 9:40 pm

      It’s exactly like that, minus the sausage. πŸ™‚

  15. Reply
    Amy's Cooking Adventures
    March 25, 2018 at 10:04 pm

    Oh my goodness- this is perfection!

    1. Reply
      Jas
      March 26, 2018 at 9:41 pm

      πŸ˜€ Thanks, Amy!

  16. Reply
    cakespy
    March 26, 2018 at 7:22 am

    What a great idea!! These look incredible.

    1. Reply
      Jas
      March 26, 2018 at 9:42 pm

      Thanks! πŸ™‚

  17. Reply
    Helen at the Lazy Gastronome
    March 26, 2018 at 9:15 am

    It’s funny how food is such an integral part of us – Thanks for sharing at the What’s for Dinner party!

    1. Reply
      Jas
      March 26, 2018 at 9:43 pm

      So true, Helen! Thanks for stopping by!

  18. Reply
    Shirley Wood
    March 28, 2018 at 8:16 am

    Wow, what a memory! The video seems like something from a movie but it’s real. Amazing story. Your recipe sounds yummy and looks scrumptious and fun. Pinned and Tweeted. So glad you share with us at Merry Monday.

    1. Reply
      Jas
      March 29, 2018 at 9:30 am

      Thank you, Shirley! Fortunately, I don’t remember much of the earthquake other than the flooded house from bursting pipes.

  19. Reply
    Petra
    March 28, 2018 at 6:11 pm

    This is such a different and delicious sounding recipe! I love food memories, there is something special about events tied to food that you will remember years later.
    Thank you for sharing this with us at Fiesta Friday!

    1. Reply
      Jas
      March 29, 2018 at 9:33 am

      Yes, food has that affect more than anything else, I think. πŸ™‚ Thanks, Petra!

  20. Reply
    Christine
    March 29, 2018 at 9:19 am

    Now that looks like the perfect way to get eggs on the go. I love this!

    1. Reply
      Jas
      March 29, 2018 at 9:37 am

      It’s truly is. Thank you, Christine! πŸ™‚

  21. Reply
    Teresa
    April 2, 2018 at 9:13 pm

    Such a touching story Jas. Easter will forever be special to you for many reasons. This recipe looks delicious. I love the idea of the eggs and ham tucked into the pastry. Thank you for sharing with us on Party in PJ’s!

    1. Reply
      Jas
      April 3, 2018 at 12:28 am

      Thank you, Teresa! It sure will πŸ™‚ Hope your Easter was wonderful!

  22. Reply
    Shirley Wood
    April 4, 2018 at 7:45 am

    Scrumptious! This post is Featured at Merry Monday this week! We love your creativity! Pinned and scheduled to Facebook. Thanks for sharing with us.

    1. Reply
      Jas
      April 4, 2018 at 9:58 pm

      Much appreciated, Shirley! Such a pleasant surprise. πŸ™‚

  23. Reply
    Tadej
    April 13, 2018 at 4:01 am

    Jas I see you are from Banja Luka, nice to know you. So you really like this Slovenian dish? Regards from Slovenia.

    1. Reply
      Jas
      April 14, 2018 at 7:58 pm

      Zdravo Tadej! I really do like this dish, it’s delicious and it reminds me of the time I lived shortly in Slovenia as a child. Pozdrav!

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