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Ham and Gruyere Thumbprints
Recipe Summary
Yield: Makes 3 dozen
Ingredients
Ingredient Checklist
1/2 cup (1 stick) unsalted butter, cut into large pieces
1/2 teaspoon coarse salt
1 cup water
1 cup all-purpose flour
4 large eggs
1/2 teaspoon freshly ground pepper
1/2 cup finely chopped or ground Black Forest ham (2 ounces)
1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total)
Gallery
Ham and Gruyere Thumbprints
Recipe Summary
Yield: Makes 3 dozen
Gallery
Ham and Gruyere Thumbprints
Ham and Gruyere Thumbprints
Ham and Gruyere Thumbprints
Recipe Summary
Yield: Makes 3 dozen
Recipe Summary
Yield: Makes 3 dozen
Yield: Makes 3 dozen
Makes 3 dozen
Ingredients
Ingredients
- 1/2 cup (1 stick) unsalted butter, cut into large pieces
- 1/2 teaspoon coarse salt
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 teaspoon freshly ground pepper
- 1/2 cup finely chopped or ground Black Forest ham (2 ounces)
- 1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total)
Directions
Preheat oven to 400 degrees. Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (butter will melt). Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides of pan and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.
Transfer dough to a large bowl; add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.
Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On a baking sheet lined with a Silpat baking mat or parchment paper, pipe 1 1/2 inches wide rosettes, 1 inch apart. Make a deep indentation at the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake until crisp and golden, 25 to 30 minutes.Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into indentation of each.
Place on clean baking sheets; freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
To serve, preheat oven to 425 degrees. Place thumbprints on ungreased baking sheets; bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm.
Reviews (8)
Add Rating & Review
365 Ratings
5 star values:
75
4 star values:
105
3 star values:
120
2 star values:
54
1 star values:
11
Reviews (8)
Add Rating & Review
365 Ratings
5 star values:
75
4 star values:
105
3 star values:
120
2 star values:
54
1 star values:
11
Add Rating & Review
365 Ratings
5 star values:
75
4 star values:
105
3 star values:
120
2 star values:
54
1 star values:
11
365 Ratings
5 star values:
75
4 star values:
105
3 star values:
120
2 star values:
54
1 star values:
11
365 Ratings
5 star values:
75
4 star values:
105
3 star values:
120
2 star values:
54
1 star values:
11
- 5 star values:
- 75
- 4 star values:
- 105
- 3 star values:
- 120
- 2 star values:
- 54
- 1 star values:
- 11
Martha Stewart Member
Rating: 2 stars
11/18/2011
I was so excited about this recipe. They were so pretty and fun to make and most of my guests ate them. If I had tasted them before the party though, I wouldn't have served them. I thought they tasted like feet or dog kibble. My husband swears they were good. He's either just being nice or I was the odd man out. For the price of gruyere and the many other great recipes Martha offers, I won't make them again.
Martha Stewart Member
Rating: Unrated
11/09/2011
Great quick easy recipe . Freezing thumbprints after baking and taking out as needed then put on the cheese and it was terrific ! Great for unexpected guest .
Martha Stewart Member
Rating: Unrated
02/21/2011
dear kristamozina: The thumbprints can be partially prepared ahead and then frozen. Form and bake thumbprints as directed in steps 1 to 3. Transfer to wire racks to cool before inserting cheese cubes; place on clean baking sheets, and freeze until firm, about one hour, before freezing in airtight containers, up to six weeks. To serve, remove from freezer and bake (without thawing) in a 425-degree oven for about 15 minutes.
Martha Stewart Member
Rating: Unrated
01/16/2010
They say in the comments that this is freezable. How does that work? Before baking or after?
Martha Stewart Member
Rating: Unrated
12/11/2009
Perfect and delicious! Shockingly quick and easy too. Get all of your ingredients and supplies ready to go, and then rock it! I'm supposed to be taking them to a party (and I am!), but I can't stop eating them!
Martha Stewart Member
Rating: Unrated
11/27/2008
These were absolutly delicious . Everyone loved them and requested the recipe.. Easy to make . Our grandson who is 10 helped but found it difficult to use a pastry bag with tip so we ended up using a rounded teaspoon full just as you would if you were making cookies and then thumbprinted those before baking. Thank you for the great recipe.
Martha Stewart Member
Rating: 2 stars
11/18/2011
I was so excited about this recipe. They were so pretty and fun to make and most of my guests ate them. If I had tasted them before the party though, I wouldn't have served them. I thought they tasted like feet or dog kibble. My husband swears they were good. He's either just being nice or I was the odd man out. For the price of gruyere and the many other great recipes Martha offers, I won't make them again.
Rating: 2 stars
Rating: Unrated
11/09/2011
Great quick easy recipe . Freezing thumbprints after baking and taking out as needed then put on the cheese and it was terrific ! Great for unexpected guest .
Rating: Unrated
Rating: Unrated
02/21/2011
dear kristamozina: The thumbprints can be partially prepared ahead and then frozen. Form and bake thumbprints as directed in steps 1 to 3. Transfer to wire racks to cool before inserting cheese cubes; place on clean baking sheets, and freeze until firm, about one hour, before freezing in airtight containers, up to six weeks. To serve, remove from freezer and bake (without thawing) in a 425-degree oven for about 15 minutes.
Rating: Unrated
01/16/2010
They say in the comments that this is freezable. How does that work? Before baking or after?
Rating: Unrated
12/11/2009
Perfect and delicious! Shockingly quick and easy too. Get all of your ingredients and supplies ready to go, and then rock it! I'm supposed to be taking them to a party (and I am!), but I can't stop eating them!
Rating: Unrated
11/27/2008
These were absolutly delicious . Everyone loved them and requested the recipe.. Easy to make . Our grandson who is 10 helped but found it difficult to use a pastry bag with tip so we ended up using a rounded teaspoon full just as you would if you were making cookies and then thumbprinted those before baking. Thank you for the great recipe.
All Reviews for Ham and Gruyere Thumbprints
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Ham and Gruyere Thumbprints
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
