Unfold thawed puff pastry. Place on lightly-floured work space. Sprinkle with flour. Roll pastry with rolling pin to form a square.
Using a pizza cutter, cut the dough in thirds to form nine squares. Make a 1-inch square indentation in center of each square by pressing down with your thumb. With a fork, prick the center indentation to help keep center flattened during baking. Dollop an equal amount of jam into each indentation. Top with equal amount of shredded Appenzeller cheese.
Bake 10 to 12 minutes, or until pastries have puffed and are light golden brown. Serve warm, if possible.