I’ve become obsessed with puff pastry. It’s something that you can transform into a variety of things, and not to mention, the flaky, buttery crust. I’ve made a few things with it, but so far, this is one of my favorites.
It also may be one of my favorite because gruyere is involved. Where there is gruyere, there is greatness. It can be one of the more expensive cheeses, but it’s so worth it. You could definitely substitute parmigiano-reggiano or something of that sort, but gruyere is where it’s at, y’all.