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Ingredients
1 sheet frozen puff pastry or 1/2 recipe rough puff recipe (about 14 ounces)
1-2 tablespoons flour
2 tablespoons Dijon mustard
4-6 ounces cooked ham, thinly sliced
2-3 ounces Swiss, Jarlsberg, Grueyere, or Emmanteller cheese, thinly sliced
1 large egg
1 teaspoon heavy cream.
Directions
- Roll the pastry (find size of our silicon mats).
- Spread the Dijon mustard on half of the pastry, leaving 1/2 inch edge.
- Layer the ham over the mustard. Layer the cheese over the ham.
- Fold the other half over and crimp the edges with fork. Refrigerate for at least 30 minutes.
- Preheat oven to 400º F.
- Whisk the egg and cream together. Cut vent holes in the top of the feuillete. Brush the egg mixture evenly over the top. You will not use all of the mixture.
- Bake for 40 minutes, turning the pan half way through. Serve warm.
