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Preheat the oven to 425.
In a small bowl with a fork, whisk together the egg and heavy cream. Set aside.
Defrost 1 sheet of puff pastry according to instructions and slightly roll out the pastry.
Cut the puff pastry into 6 even rectangles (cut once long wise and then each half into thirds).
Place the 6 rectangles onto a parchment lined baking sheet.
Place a piece of slightly rolled up ham and 1 rectangle of gruyere down the center of each rectangle (if using mustard spread about 2 teaspoons on each before placing down the ham and gruyere).
Brush the outside edges of the rectangle with egg wash.
Pinch two of the corners, pressing slightly to seal the pastry over the filling leaving the two other corners exposed.
Brush the outside of the puff pastry with egg wash.
Sprinkle thyme and everything but the bagel seasons on top.
Bake for 20-25 minutes until they are a deep golden color.