Preheat the oven to 400F and line two baking sheets with parchment paper or a silicone baking mat.
Grate the Havarti on the large holes on a box grater.
Coarsely chop the sliced ham.
In a small bowl, mix together the shredded Havarti and chopped ham.
Unfold out the sheets of puff pastry and cut each one into 8 squares. You may need to gently stretch the pastry to get a square shape.
To make a "kite" shape, start with the corners at the 12, 3, 6, and 9 o'clock postitions. Fold the 6 o'clock corner up to the 12 o'clock corner to make a triangle. Cut two slits up from the folded line, towards the 12 o'clock corner, leaving a small section still attached. Unfold the square.
With the attached corners at the 12 o’clock and 6 o’clock position, grab the 9 o’clock corner and fold it across to the 3 o’clock corner. Reach your fingers through the middle square and grab the 3 o’clock corner and pull it underneath the piece over the top, returning it to the 9 o’clock position. Flatten to create a little pocket in the middle. (See photos below.)
Spoon a small amount of jam in each cavity. Top with a scoop of the cheese and ham mixture.
Brush the exposed pastry with egg wash and place in the fridge or freezer for a few minutes to firm up.
Set in the 400F oven and bake for 20-25 minutes, rotating halfway through, until the pastry is golden brown and the cheese is bubbly. Sprinkle with chooped rosemary or thyme.
Let cool and enjoy.
