For the pizza with leek, ham and Emmental prepare strudel sheets according to package instructions. Preheat oven to 180° C. Blanch leeks briefly in salted water. Mix crème fraîche with yolks and cheese, add salt and pepper. Brush pastry sheets with melted butter and place on a baking tray lined with baking paper so that 5 – 6 cm of the pastry hangs over the edge on both sides. Place ham and leek in 4 strips on dough and lightly spread crème fraîche mixture on top. Fold in overhanging dough. Bake in preheated oven on middle rack for 15 minutes. Cut into 4 pieces and serve while still hot!
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