Meanwhile, on a floured work surface, unfold each sheet of puff pastry. Gently use a floured rolling pin to roll the pastry to about a 1/8" thickness.
Spread 2 Tbsp. of honey or dijon mustard on the surface of each puff pastry square, leaving a 1” border around the pastry. Next, layer the 3 slices of swiss cheese in a single layer on top of the mustard, followed by 8-10 slices of ham per each sheet of pastry.
In a small bowl, gently beat the egg with 1 Tbsp. of water to form an egg wash. Lightly brush the 1” border of the pastry squares with the egg wash.
Fold the pastry diagonally from one corner to another to form a large triangle. Carefully transfer triangles to a baking sheet covered in parchment paper. Using the tines of a fork, press lightly around the seam of the pastry to seal.
Brush the top of each triangle with the egg wash and cut 3 small slits on the top of the pastry.
Bake at 400° for 20-25 minutes until golden brown and puffed. Allow to cool slightly before slicing and serving.
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