1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Slice the croissants in half lengthways, leaving one edge attached.
3. Spread cranberry sauce over the bottom half of each croissant.
4. Layer with ham, then top with brie.
5. Close the croissants and bake for 8-10 minutes until warmed through and the brie is just melting.
6. Tuck in a little rocket if using, and serve warm.

Tips for the best croissants

• Day-old croissants are actually better here. They crisp up nicely in the oven rather than going soft.
• Pull them out as soon as the brie starts to slump. Overbaked brie turns oily and the croissant pastry can scorch.
• Add the rocket after baking so it stays fresh and peppery.

Variations

• Swap the cranberry sauce for fig jam, onion jam or a smear of Dijon mustard.
• Use camembert instead of brie for a stronger flavour.
• Add a fried egg on top for a heartier brunch.
• Got leftover turkey too? Use half ham, half turkey.

Make ahead and storage

You can assemble the croissants up to 2 hours ahead. Cover and keep them in the fridge, then add 2 minutes to the baking time. They’re best eaten fresh, but leftovers will keep in the fridge for a day. Reheat in the oven rather than the microwave to keep the pastry crisp.

FAQs

Can I make these in an air fryer?
Yes. Cook at 160°C for 4-5 minutes, checking after 3 minutes so the tops don’t brown too quickly.

What cranberry sauce works best?
Any jarred cranberry sauce works. A whole-berry style gives you a bit more texture.

See all our leftover ham recipes for more ways to use up the Christmas ham.