Ingredients:

• 1 puff pastry sheet, thawed (we use Peppridge Farms)
• 6 slices of your favorite Swiss cheese
• 8 slices of your favorite ham
• 1/4 cup butter, melted
• 2 tbsp dijon mustard
• 1 tsp Worcestershire sauce
• 1/4 tsp honey
• 1 egg white, lightly whisked
• course ground black pepper to taste
• flour for rolling the pastry sheet

Instructions (see the instructional pictures below – they help a lot with this recipe):

1. Preheat oven to 4oo degrees. 
2. Prepare floured surface to roll out pastry sheet. Lightly flour the rolling pin too. Roll the pastry puff to about a 12×15 inch rectangle, with the 12 inch side closest to you. 
3. With a small knife, cut the top left and top right corners off the pastry sheet at a 45 degree angle and remove the excess dough. 
4. Then, leaving a 4 inch wide strip down the center of the pastry sheet, make 2 inch wide diagonal cuts down the left side and right side of the 4 inch strip, leaving the 4 inch center strip intact (see instructional pictures below). When you get to the bottom of the pastry sheet, cut the final diagonal strip and remove the excess triangle of dough on the left and right bottom corners, leaving only the bottom of the 4 inch center strip, which will be folded over the edge of the pastry sheet to close the twist. The pastry sheet will look like a tree with a short trunk. 
5.  After the pastry sheet is prepared, set it aside and make the dijon sauce. In a small saucepan, over medium heat, melt the butter. Once the butter is melted, remove from heat and add the dijon, worcestershire sauce, and honey, and whisk to combine. 
6. Leaving a half inch at the top of the pastry sheet, spoon and spread the sauce down the center strip of the pastry sheet, using as much or as little as you would like. I usually have a little left in the saucepan. 
7. On top of the dijon sauce, add 3 slices of swiss cheese, then add 4 slices of ham on top of the cheese, and repeat for a second layer. 
8. When the last layer has been added, start to fold the pieces to create the twist. First, fold the half inch of dough at the top of the pastry sheet over the ham. Then, fold the top left diagonal strip to the center of the pastry sheet, on top of the ham, and cross it in the middle with the top right diagonal strip. Repeat this process all the way down the pastry sheet – I like to have the same side on top all the way down. At the end, fold the remaining center strip at the bottom over the top of the ham to close the twist. 
9. With the egg white, lightly brush the top of the pastry twist, covering the top edges and center area. Follow with a light sprinkle of course ground black pepper down the twist. 
10. Set the pastry twist on a baking sheet lined with parchment  and bake in the oven at 400 degrees for about 25 minutes. The top should be golden and flakey and cheese melting through the sides. 
11. Serve the Ham and Swiss Pastry Twist warm. 

**If you want to do an even easier version of this dish, just make the pastry sheet with the ham and swiss (no dijon sauce) and serve it with dijon, mayonnaise, or whatever sauce you prefer on the side.**