Thaw pastry according to package directions, about 30 minutes.
Melt butter in a large nonstick skillet over medium high heat. add potatoes and sauté 5 minutes.
Stir in bell pepper (can be red or green) and onion; sauté 3 minutes then add cubed ham.
Add eggs cream cheese and orange juice in blender blend at medium till mixed well.
Add eggs to the pan and scramble till set.
Season with salt and pepper to taste.
Refrigerate eggs while working with puff pastry.
Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps.
Spoon half the egg mixture down the center; cut strips on both sides at a a 45 degree angle.
Fold up the flaps at both ends, then braid the strips across the filling.
Lift parchment and strudels onto baking sheets.
Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden.
Let cool 5 minutes before slicing.
The ingredients in this can be altered in anyway -- I have used Italian sausage instead of ham and mozzarella cheese. You could do all kinds of different combinations.