Savoury Ham, Leek and Cheese Filled Danish Recipe

In small nonstick skillet, melt butter over medium heat; add leek, salt and pepper and fry, stirring often, until softened, 5 to 6 minutes. Stir in wine (if using); cook until evaporated. Scrape into bowl; let cool.

In separate bowl with fork, mash together Gruyère and cream cheeses, egg yolk and nutmeg; stir in leek mixture.

On lightly floured surface, roll out dough into 18- x 15-1/2-inch/46 x 39.5 cm rectangle; with tip of sharp knife, cut into 12 same-size squares. Lay ham slice on each. Beginning and ending about 3/4-inch/2 cm from each corner, spoon 2 tbsp/30 mL of the leek mixture in single diagonal line across each square; fold one remaining corner over filling, brush with some of the egg, fold over last corner and press gently to seal, then transfer to parchment paper–lined baking sheet. Repeat with remaining squares; cover with tea towel. Let rise at room temperature for 30 minutes.

Carefully avoiding filling, brush egg over pastry; sprinkle with Parmesan cheese. Bake in centre of 400F/200C oven until pastry is golden, about 15 minutes. Let cool on pan on rack. Serve at room temperature.

Makes 12 pastries.