Ingredients
Scale
- 1 sheet frozen puff pastry
- 8 oz deli sliced ham
- 4 oz shredded Swiss cheese
- 1 T stoneground mustard
- 1 egg yolk
- 2 T water
- Flour for rolling out pastry
Instructions
- Remove the puff pastry from the freezer and allow to thaw on counter for 40 to no more than 60 minutes. Preheat the oven to 350.
- Unfold one sheet of puff pastry on a lightly floured surface. Sprinkle top lightly with flour and roll the pastry about 3 times in each direction, so it is a little thinner.
- Place the rolled rectangle of pastry rectangle on a piece of baking parchment that has been placed in a rimmed baking pan.
- Layer the ham evenly along the center third of the pastry (in the longer direction). There should be equal third of pastry left on either side of the ham. Brush mustard over the ham. Sprinkle the cheese on the ham.
- Use a sharp knife to make perpendicular cuts from the filling to the outside edge of the pastry, along on both sides, from top to bottom. The cuts should be about 2 inches wide.
- Starting at top, fold one cut pastry piece over filling, angling slightly downward. Fold slice on the opposite side over filling in the same manner, partially covering the edge of first slice. Repeat all the way down the strudel, folding over one piece and then one on the opposite side, creating a faux braid effect. Tuck edges of final slices under strudel.
- Whisk the egg yolk and water together to create a wash. Brush the egg wash all over the top and sides of the strudel.
- Place pan in preheated oven and bake for 20-25 minutes, until the pastry is turning golden brown.