Pepperidge Farm Puff Pastry: Baked Monte Cristo Sandwiches

We made a double batch of these (because there are two pieces of pastry in every box) and fed all of my family that came to visit yesterday (7 adults, 2 children) and it was a big hit.  We didn't do the "sweet version" with powdered sugar and maple syrup, and instead served them with a mayo-mustard sauce on the side.  I also added one extra piece of meat and cheese to each sandwich (so, per sandwich: 3 slices meat, 2 slices cheese). It was great!

Baked Monte Cristo Sandwiches

• 2 egg
• 2 tbsp. water
• All-purpose flour
• 1 17.3-ounce packagePepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
• 16 thin slices deli Black Forest ham
• 8 slices deli Swiss cheese (about 4 ounces)
• Confectioners' sugar
• Pure maple syrup

1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. 
2. Sprinkle the flour on the work suface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 12-inch square.  Cut into 4 (6-inch) squares.  Brush the edges of the pastries with the egg mixture. Be careful not to use too much egg or the dough gets soggy and delicate to work with for making the sandwiches.
3. With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry.  Fold the pastry over the filling to form a triangle and press the edges to seal.  Crimp the edges with a fork.  Repeat with the remaining pastries.  Brush the pastries with the egg mixture.  Place the pastries onto a baking sheet.
4. Bake for 20 minutes or until the pastries are golden brown.  Sprinkle the pastries with the confectioners' sugar.  Serve with the maple syrup.
5. Easy Substitution: For a savory twist, serve with Dijon-style mustard instead of the maple syrup. We like dipping ours in honey mustard mayo sauce.