To make the puff pastry braid with arugula, stracchino cheese and San Daniele, line a baking tray with baking paper and unfold the puff pastry on it. Layer the slices of prosciutto di San Daniele in the center of the puff pastry, in a straight, vertical column, using up only one third of the space (you will need the sides to make the braid), then cover with stracchino cheese and some arugula on top.

Use a sharp knife to make seven or eight diagonal cuts in the free sides of the puff pastry. Grab a strip of pastry from one side and bring it up and over the filling, then do the same on the other side, continue to “braid” the pastry down to the bottom. Pinch the edges of the pastry together to keep it shut during baking.

Brush the pastry with the beaten egg and sprinkle the top with the sesame seeds.

Bake the braid for 20 to 25 minutes in a 200°C oven.

Allow the braid to cool a little before slicing it and serve it still warm.