How to make
Leave the puff pastry to defrost at room temperature for an average of about half an hour.
During this time you can prepare the stuffing. Cut the mozzarella, grate the gouda and cut the prosciutto.
When the puff pastry defrosts, roll it out onto a floured surface and cut it into thicker strips. Determine what thickness you want.
Put the peeled tomatoes in the middle of the strip, then the basil, then the grated gouda, mozzarella and chopped prosciutto. Then fold the strip and smear it with egg, using a silicone brush.
Place them onto baking paper, grease the puff pastries with butter and sprinkle them with sesame seeds.
Bake the mozzarella and prosciutto puff pastry at 390°F (200°C) for about twenty minutes.
