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Ham and Gruyere Thumbprints

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Each of these savory pastries include a bit of Black Forest ham and Gruyere.

  • Yield: Makes 3 dozen

Source: Martha Stewart Living, December 2003

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 Add a comment

  • goldenkarma787
    18 NOV, 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.
    Reply
  • RosalieCeurvels
    9 NOV, 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 .
    Reply
  • RosalieCeurvels
    9 NOV, 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 .
    Reply
  • hollydazed
    21 FEB, 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.
    Reply
  • kristamozina
    16 JAN, 2010
    They say in the comments that this is freezable. How does that work? Before baking or after?
    Reply
  • rsontag
    11 DEC, 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!
    Reply
  • RosalieCeurvels
    27 NOV, 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.
    Reply
  • RosalieCeurvels
    27 NOV, 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.
    Reply