Ham and Cheese Puffs

• 1 lb. frozen puff pastry, thawed
• 1/3 c. apricot or peach preserves
• 1/3 c. spicy prepared mustard
• 24 slices cooked ham
• 12 slices Swiss cheese
• 2 egg yolks, beaten 

            Working with one portion at a time, roll each of the three portion of puff pastry in to an 18 x 9 inch rectangle on a lightly loured surface. Cut fifteen 3-inch squares from each portion of rolled dough. Cut fifteen 3/4-inch rounds from each dough portion.
             Combine preserves and mustard; stir well. Spread about 1/2 tsp  on each square of four 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 hand-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 425 for 15-17 minutes or until puffed and lightly browned. Yield: 45 Appetizers.