5 eggs lightly whipped, reserving 1 Tbsp. for egg wash.
1/2 tsp. dill
4 oz cream cheese
1 tsp. unsalted butter
1/4 c. finely diced shallots
1/2 c. diced ham
1 puff pastry sheet (found in frozen food section)
1 Tbsp. egg
1 Tbsp. Water
You can sprinkle on toasted sesame seeds, if you want.
Night Before: (This is optional, but the scrambled eggs are easier to work on the pastry sheet later if they have been chilled.) Lightly whip dill into eggs. Cut cream cheese into medium chunks. In large saucepan, saute shallots in butter. Stir in ham. Add dill eggs and stir until softly scrambled. Remove from heat and immediately stir in cream cheese until almost melted and blended. Set aside, or cover and refrigerate overnight.
Beginning at one end fold one strip over filling from left, then one from right, alternating sides until all pastry covers the filling.
Brush with egg wash. Place on cookie sheet lined with parchment paper or silicone mat. Bake 20 to 30 minutes at 400~ until golden brown.
Allow cooling 4 minutes before slicing.