Cut the ham, cheese and eggs into small cubes and mix with the creme fraiche. Season to taste with salt and pepper.
Divide the puff pastry into 4 rectangles. Spread the filling on one side of the rectangle and fold the free side over it. Press the edges firmly and brush the tascherl with the beaten egg. Bake in a preheated oven at 220 ° for about 15-20 minutes.