|Frozen puff pastry||1 1⁄2 Pound, thawed|
|Peach preserves||1⁄3 Cup (5.33 tbs)|
|Prepared mustard||1⁄3 Cup (5.33 tbs) (Spicy)|
|Cooked ham slices||23|
|Swiss cheese slices||12|
|Egg yolks||2 , beaten|
Working with one portion at a time, roll each of the 3 portions of puff pastry into an 18- x 9-inch rectangle on a lightly floured surface.
Cut 15 (3-inch) squares from each portion of rolled dough.
Cut 15 (3/4-inch) rounds from each dough portion.
Combine peach preserves and mustard, stir well.
Spread about 1/2 teaspoon on each square of dough, leaving a 3/4-inch margin around edges.
Cut each ham square and each cheese square into 4 (1 1/2-inch) squares.
Layer a ham square, a cheese square, and another ham square diagonally on one pastry square.
Brush yolk over edges of square.
Fold all corners to the middle, pinch edges to seal.
Brush one side of a small round of dough with yolk, place on top of ham-and-cheese bundle, egg side down.
Press slightly in center.
Repeat procedure to use remaining ingredients.
Place on ungreased baking sheets, and freeze at least 15 minutes.
Bake at 425Â° for 15 to 17 minutes or until puffed and lightly browned.