Found this on SL site here
3 Tbsp. Creole mustard
1 Tbsp. honey
1 (17.3-oz.) pkg. frozen puff pastry sheets (such as Pepperidge Farm), thawed
all-purpose flour for work surface
8 deli ham slices (preferably Black Forest, 4 oz.)
4 (1/2-oz.) Gruyère cheese slices
3/4 tsp. chopped fresh thyme leaves, plus more for garnish
1 large egg, lightly beaten
Preheat oven to 425°F with racks in upper third and lower third positions. Line 2 large baking sheets with parchment paper, and set aside.
Stir together Creole mustard and honey in a small bowl; set aside.
Unfold each puff pastry sheet on a lightly floured work surface. Roll each sheet into a 15- x 12-inch rectangle. Transfer pastry rectangles to prepared baking sheets.
Spread mustard mixture evenly over half of each rectangle lengthwise, leaving a 1/2-inch border around edges. Layer ham and Gruyère slices evenly over mustard mixture, leaving a 1/2-inch border. Sprinkle evenly with thyme.
Whisk together egg and 1 tablespoon water in a small bowl. Brush edges of both pastry rectangles with egg wash, and fold in half lengthwise over filling, creating 2 (15- x 6-inch) rectangles, and crimp edges with a fork to seal.
Brush top of each puff pastry with egg wash.
Cut 5 or 6 (3-inch) diagonal slits on top of each pastry, and gently separate slits to slightly reveal filling.
1 Tbsp. honey
1 (17.3-oz.) pkg. frozen puff pastry sheets (such as Pepperidge Farm), thawed
all-purpose flour for work surface
8 deli ham slices (preferably Black Forest, 4 oz.)
4 (1/2-oz.) Gruyère cheese slices
3/4 tsp. chopped fresh thyme leaves, plus more for garnish
1 large egg, lightly beaten
Preheat oven to 425°F with racks in upper third and lower third positions. Line 2 large baking sheets with parchment paper, and set aside.
Stir together Creole mustard and honey in a small bowl; set aside.
Unfold each puff pastry sheet on a lightly floured work surface. Roll each sheet into a 15- x 12-inch rectangle. Transfer pastry rectangles to prepared baking sheets.
Spread mustard mixture evenly over half of each rectangle lengthwise, leaving a 1/2-inch border around edges. Layer ham and Gruyère slices evenly over mustard mixture, leaving a 1/2-inch border. Sprinkle evenly with thyme.
Whisk together egg and 1 tablespoon water in a small bowl. Brush edges of both pastry rectangles with egg wash, and fold in half lengthwise over filling, creating 2 (15- x 6-inch) rectangles, and crimp edges with a fork to seal.
Brush top of each puff pastry with egg wash.
Cut 5 or 6 (3-inch) diagonal slits on top of each pastry, and gently separate slits to slightly reveal filling.
Bake in preheated oven until puff pastries are deep golden brown, 20 to 25 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Remove from oven; cool slightly, about 5 minutes.
Transfer to a cutting board; cut each puff pastry crosswise into 5 pieces. Transfer to a serving plate. Garnish with additional thyme, and serve.
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