Ham and Cheese Puff Pastry Squares

Instructions

1. Prepare the workstation
   Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Remove puff pastry from the refrigerator and allow to sit at room temperature for 5 minutes to become more pliable.
2. Make the cheese mixture
   In a medium bowl, mix the softened cream cheese, Dijon mustard, garlic powder, black pepper, and half of the Gruyère cheese until well combined. Set aside.
3. Prepare the pastry sheets
   Unfold the puff pastry sheets on a lightly floured surface. Cut each sheet into 9 equal squares, for a total of 18 squares. Transfer half of the squares to the prepared baking sheets, spacing them about 1 inch apart.
4. Assemble the squares
   Spread about 1 tablespoon of the cheese mixture onto each square on the baking sheets, leaving a 1/2-inch border. Layer a slice of ham, folded to fit, on top of the cheese mixture. Sprinkle with fresh thyme leaves and the remaining Gruyère cheese.
5. Seal the pastries
   Brush the borders of the filled squares with egg wash. Place the remaining pastry squares on top of the filled ones, and press the edges firmly with a fork to seal. Brush the tops with egg wash and sprinkle with sesame seeds and poppy seeds if using.
6. Bake until golden
   Using a sharp knife, cut 2-3 small slits on the top of each pastry to allow steam to escape. Bake in the preheated oven for 20-25 minutes, rotating the baking sheets halfway through, until the pastries are puffed and golden brown.
7. Cool and serve
   Remove from the oven and let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool slightly. Garnish with fresh chives and serve warm.