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I've made these twice now. I subbed cheddar for the gruyere, just personal preference. I found it a little difficult to roll out the puff pasty quite as big as called for, but that could be my lack of experience. Also, the second time I used a bit less cheese, and it was much easier to get the two layers to adhere together. Everyone who ate them LOVED them, and the smoked paprika/butter topping is wonderful--everyone kept asking what it the topping was. I can see making these again and again, maybe trying some finely crumbled feta in them, or experimenting with other cheeses. Thanks for posting!