Preheat your oven to 425°F (220°C).

Whisk together 1 egg and 1 tablespoon of heavy cream for the egg wash.

Roll out the puff pastry sheet on a lightly floured surface and cut it into six equal rectangles.

Place a slice of smoked ham and a layer of gruyere cheese down the center of each rectangle, optionally spread dijon mustard.

Brush the edges with egg wash, fold over the filling, and seal the corners.

Brush the tops with egg wash, sprinkle with thyme and everything bagel seasoning.

Bake for 20-25 minutes until golden brown and puffed up.

Let cool slightly on a wire rack before serving.