While their French name might seem intimidating, these croque monsieur pielets were easy to make and had delicious, decadent flavor. Although the bechamel sauce spread a lot and made for a bit of a mess, these savory treats were a pleasant surprise.
The hardest part about this recipe was making the puff pastry dough. It took two recipes/set of instructions to make and lots of folding. However, it was worth the additional time because I found the flaky crust went nicely with the robust flavors. The pastry also turned out to be my most successful crust yet!
My favorite part about these pielets was the fun assembly process. I enjoyed lining up all the rectangles and topping every cut out with prosciutto, lots of cheese, and yummy sauce.
I chose to top my croque monsieurs with a fried egg and thinly sliced chives. I really appreciated this addition and it actually reminded me of some of the best ham and cheese croissants I have had.
Lastly, this was my third completed recipe from my pie list! I would recommend it to anyone looking for a riff on a croissant or looking for a fun family breakfast recipe!
Recipe:
Croque Monsieur Pielets: “The Book On Pie” page 312
Golden Cheese Pie Dough: “The Book On Pie” page 57
Rough Puff Pastry: “The Book On Pie” page 50
