Ham, Smoked Gouda & Gruyere in Puff Pastry with Fig Dijon

I served this today to my mother's Christmas luncheon for her card club. They devoured it and thought I had spent hours in the kitchen making a very difficult  French sandwich. Oh well darling, it took about 10 minutes to put it together and into the oven. Oh la, la and Fa, la, la, la, la! This is delicious beyond belief. Cut into small pieces for an appetizer or cocktail buffet. I think I'll serve at a holiday brunch also. Larger slices are perfect with a cup of soup or a salad. I used the fig preserves I made this summer, but you can pick up a jar at the grocery - I bet pear preserves would be yummy too!  Y'all enjoy!

1 package frozen puff pastry

2 tablespoons Dijon mustard with 2 tbsps fig preserves added

1/4 pound ham, shaved

1/2 pound Gruyere, shredded

1/4 pound Smoked Gouda, shredded

4 ounces cream cheese with 2 tbsp fig preserves added

1 egg, beaten with 1 tbsp water, for egg wash

Roll out one sheet of puff pastry on a floured board to 10 x 12 size; place on sheet pan lined with parchment paper. Brush mustard mixture over pastry, leaving a 1/2 – 1 inch border around the edge. Top with a layer of ham, leaving the border; spread cream cheese mixture over ham leaving the border. Sprinkle the cheeses. Brush the border with the egg wash. Add the second sheet of puff pastry which has also been rolled on a floured board to the 10 x 12 size. Place this sheet on top of the cheese and line up the edges; trim with knife if needed. Crimp the edges with a fork, all the way around; joining the two pastries. Brush the top with egg wash. Cut three diagonal slits in the top pastry sheet to allow steam to escape. Bake in a preheated 450 degree oven for 20 – 25 minutes, until puffed and lightly browned. Allow to cool for a few minutes before cutting. This is delicious hot or cold!