Cheese "comté" is a hard cheese made from raw cow's milk. It looks like this. You can take any other hard cheese with a pronounced flavor.

Prepare sauce "Beshamel": in the fire in a saucepan melt the butter, add the flour and stir.

Carefully and gradually pour in the milk, stir and cook until it thickens. The sauce should be thick.

Salt and salt, add nutmeg. Grate cheese on a fine grater and add to hot sauce. Stir and cool completely.

Heat the oven to 190 degrees. If you have the dough frozen, it needs to unfreeze. Roll out into a rectangle with a thickness of 4 mm. We need a rectangle. It is possible and without it, cook immediately on a baking sheet, but in the form of a puff it would be better to keep the shape. My form - 30х10 cm approximately. So, roll out the dough approximately 30x30 cm Cut off a piece of dough so that the dough placed in the form and on the sides were a little.

Spread a thin layer of Bechamel, level.

On top lay a thin piece of ham. On top of the béchamel again, then ham and so on. The last layer is Bechamel.

Cut from a rolled dough piece size and shape to cover the puff. Carefully seal the edges.

Of the remaining dough to cut out the mesh and put it on puff. This step is not mandatory, but the mesh makes your puff is beautiful.

To the yolk add a little water, mix well and gently coat the top of the puff. Bake for about 40 minutes - until Golden and ready. Time may vary depending on the oven.