Step 1

Meanwhile, squeeze 2 tablespoon juice and grate 2 teaspoon zest from the lemon. In a 9- to 10-inch skillet, heat the cream cheese, lemon juice and 2 tablespoon water over low heat until melted and smooth. Stir in the sour cream, mustard, thyme, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold in the turkey, gruyere, ham, scallions and parsley and cook until heated through, about 3 minutes.

Step 2

Top with puff pastry.