Take 4 heads Belgian endive is not too large.
Cut into 4 slices and saute quickly in a pan with a little oil, salt and pepper.
Let them cool and pat it dry with paper towel to remove excess oil.
Wrap each slice in a slice of ham crude previously sprinkling of Parmesan cheese. Cut a rectangle of puff pastry strips with each strip and wrap the bundle of endive. Brush with beaten egg (I also put the sesame) and bake at 180 degrees for about 20 minutes, or until they are golden beautiful.
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