Once upon a time, my girlfriends and I spent at least one weekend night bar-hopping in the city. Usually, we were lucky if we made it out the door by 10 PM, and just as often, we’d recharge our batteries by sleeping in until at least 11 the next morning.

Our get-togethers now take place at 10 AM for a potluck breakfast at someone’s house. And while there are likely to be mimosas or Bloody Mary’s, there’s lots of coffee. We reminisce about how much energy we had in our early twenties, not realizing our younger selves probably couldn’t handle our early mornings and chasing after the kids.

In addition to loads of caffeine, there’s usually an amazing breakfast spread, complete with dishes that hold up to a full day’s worth of diaper changes, wiping noses and temper tantrums.  Our latest early morning meet-up featured a bacon-and-onion quiche, fresh fruit, baked french toast, and these delicious prosciutto and gruyere croissants.

Prosciutto and Gruyere Croissants

• 4 tablespoons apricot preserves
• 3 tablespoons Dijon mustard
• 1 package of frozen puff pastry (in the freezer aisle), thawed
• 4 oz. gruyere cheese, cut into thin strips
• 4 oz. prosciutto ,cut into thin strips
• 1 egg
• flour for dusting

Preheat oven to 400 degrees, and line a baking sheet with parchment paper; set aside. In a small saucepan, whisk together apricot preserves and mustard over low heat until combined. Remove from heat and allow to cool. Dust work surface with flour and roll out one sheet of puff pastry. Cut across the middle, horizontally, so that the sheet is divided into two rectangles. Begin cutting the dough into triangles by starting at the top left point and cutting down on a diagonal, to your right. From that bottom point, cut upwards on a diagonal, then repeat the process until you have several triangles. Lightly brush each, leaving a border, with apricot mustard, then fill with two to three cheese and prosciutto pieces. Roll from the wide bottom side up towards the top tip of the triangle. Place each croissant on baking sheet. In a small bowl, whisk together egg with 2 tablespoons of water; gently brush each croissant with the egg mixture. Bake for approximately 15 minutes, until tops are golden brown and flaky.