1 sheet frozen puff pastry
2 Tbsp Dijon mustard
7 slices deli ham
1 cup shredded sharp cheddar Gruyere or, Swiss cheese, (125g)
On a lightly floured piece of parchment paper, roll out the puff pastry into a 10×12-inch rectangle.
Spread the Dijon mustard over top, add deli ham and cheese; leaving a 1/4-inch border on both long ends.
Starting at a long end, roll the puff pastry into a tight log using the parchment as leverage. Press the edges together to seal. Wrap the log in plastic wrap, and refrigerate it, seam side down, for 15-30 minutes.
Preheat the oven to 375˚F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
Using a sharp knife, cut the puff pastry log into 1/2 inch slices. Arrange the rolls on the prepared baking sheets, spacing them 1-2 inches apart.
Bake until golden brown, rotating and switching the pans halfway through, about 20-25 minutes. Let cool slightly.
Puff pastry ready to roll out
Filling option: ham, cheese, salmon, cream, goat, mushrooms, mustard, ham, bacon, herbs, dried tomatoes, mozzarella, laughing cow …
Heat your waffle iron.
Unroll your puff pastry and cut it into 8.
Spread each piece of mustard, cheese spread or other
Drop a piece of ham and cheese
Close your puff pastry.
Cut out if necessary so that your puff pastry slippers match the size of your waffle iron.
Lightly grease your waffle iron, place your stuffed “slippers” and cook for about 10 minutes, watching the cooking well.