1 package (2 sheets) frozen puff pastry, defrosted overnight
2-4 tbsp dijon mustard
10-12 oz of thinly sliced basturma
12 oz Armenian string cheese
1 tbsp milk or yogurt
1) Prepare your sheet pan by covering it with parchment paper.
2) Carefully open up one sheet of puff pastry on a floured countertop. Dust your rolling pin with flour and lightly roll over the puff pastry to soften the center and even out the edges.
3) Transfer the pastry over your sheet pan and brush it with all the mustard, leaving a 1-inch border to attach the second puff pastry.
4) If the basturma is in a vacuum pack, separate the layers and arrange the basturma over the mustard in overlapping layers.
5) Open the cheese braid and cut it into manageable segments. Go through each cut and pull it apart into thinner strands. Evenly lay the cheese over arranged basturma.
6) Make the eggwash by mixing an egg with water or milk and brush the border of your first layer to create glue for the top layer.
7) Lightly roll the second puff pastry sheet to an equal size as the bottom pastry, and directly lay it on top of the first pastry sheet lining up the edges. Use a fork or fingers to press lightly on the borders to seal the edges. Brush the top with eggwash and cut three diagonally large slits for steam to escape. Bake at 350 for 30 to 40 minutes or until the top is golden brown.
8) Let cool, divide and with a serrated knife cut to squares. Serve hot or at room temperature.