Fry onions in hot oil until translucent, add butterfly and ham, steam briefly, season and cool. Mix with egg and Appenzeller cheese. Roll out the puff pastry on a floured work surface to a rectangle about 2 mm thick, place the onion rings on it and leave a 2 cm wide border. Brush the edges of the dough with beaten egg, roll up the strudel and fold the narrow ends down. Place on a baking sheet moistened with water and decorate with leftover dough and brush with egg. Refrigerate for 10 minutes, then bake in a heated oven (220 °C Celsius) for 30 to 40 minutes. Serve hot.
Tip: It is best to use your favorite ham – then your dish will taste twice as good!
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