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To get started on the recipe, be sure you have let your puff pastry thaw over night in the fridge. If not, set it on the counter for 30 minutes to thaw and you should be good to go. Preheat the oven to 400 degrees F.
Next, layout out the pastry on a lightly floured cutting board and gently roll out the dough with a rolling pin in both directions increasing its dimensions by ½ – 1 inch on all sides.
Place the pastry on a tinfoil, parchment paper or silpat lined baking sheet. Using the folds in the store bought pastry as your guide, cut two one-inch cuts along the two folds at the top and bottom of the pastry. I use a small paring knife for the job. Next, cut about eight slices in the pastry on each side of the fold, leaving the middle of the pastry flat and untouched. (See photos). Cut the slices slightly on an angle so they overlap in a decorative angle over the filling when you start assembling the pastry.
Lay the turkey evenly across the bottom. Top with a layer of the Swiss cheese. Top with the ham and then top that with the grated Gruyere. Sprinkle with the chopped thyme. A quick note here: Feel free to get creative with your filling. While this is one of my all-time favorite sandwiches and flavor combos, you can stuff the puff pastry with just about anything and braid it up. (Maybe an Italian inspired pizza with pepperoni, salami, provolone, mozzarella, basil and oregano?)
Once the bread is completed, beat the egg in a small dish and brush it over the entire exterior of the pastry. This will make it get golden brown when it bakes.
Bake in the oven for approximately 25-35 minutes until the pastry is completely puffed, golden brown and the filling is hot and the cheese is melted.
Serve the Monte Cristo dusted with confectioner’s sugar and sprinkled with the chives. I keep my confectioner’s sugar in a powdered sugar shaker. It is so convenient to have this in the spice cabinet ready to go. I dust all my desserts and brunch items with powdered sugar so having it ready to go is easy and a time saver. Serve with a small bowl of the raspberry preserves or jam on the side. I make my own sugar free raspberry jam which I serve with this.
Once you make this, you’ll be making it all the time for your brunch, lunch or dinner. It is perfect for entertaining and works well with a side of my red fruit salad or exotic fruit salad with honey lime dressing. Try it.
Do you like working with puff pastry? Check out my 8 Recipes Using Store Bought Puff Pastry.
Also, try some of my other favorite brunch recipes:
Egg, Veggie, Ham & Cheese Casserole
Monte Cristo In Braided Puff Pastry
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Sheet of puff pastry thawed in the refrigerator overnight
- 4 Slices Swiss Cheese
- 4 Slices Roast turkey
- 4 Slices Ham
- ½ Cup Finely grated Gruyere cheese
- 1 Egg
- 1 Tbsp. Fresh Chopped Thyme
- 1 Tbsp. Fresh Chives sliced
- ¼ Cup Raspberry Jam or Preserves
- Confectioner’s Sugar for dusting
Instructions
- Preheat the oven to 400 degrees F.
- Layout out the pastry on a lightly floured cutting board and using a rolling pin, gently roll out the dough in both directions increasing its dimensions by ½ – 1 inch on all sides.
- Place the pastry on a tinfoil, parchment paper or silpat lined baking sheet. Using the folds in the store bought pastry as your guide, cut two one-inch cuts along the two folds at the top and bottom of the pastry. Next, cut about eight slices in the pastry on each side of the fold, leaving the middle of the pastry flat and untouched. (See photos). Cut the slices slightly on an angle so they overlap in a decorative angle over the filling when folded.
- Lay the turkey evenly across the bottom. Top with a layer of the Swiss cheese. Top with the ham and then top that with the grated Gruyere. Sprinkle with the chopped thyme.
- Fold up the two one-inch ends that you cut. This will enclose the ends of the pastry. Now, fold over one strip on each side of the filling, alternating sides until you cover the filling in a braid pattern. (See photos).
- Once the bread is completed, beat the egg in a small dish and brush it over the entire exterior of the pastry. This will make it get golden brown when it bakes.
- Bake in the oven for approximately 25-35 minutes until the pastry is completely puffed, golden brown and the filling is hot and the cheese is melted.
- Serve the Monte Cristo dusted with confectioner’s sugar and sprinkled with the chives. Serve with a small bowl of the raspberry preserves or jam on the side. Enjoy.
