Reviewed: Jan. 3, 2010

This recipe was pretty good but a little bland. Next time I would use a different type of cheese, something sharper. Also, my filling did not puff up at all.

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Reviewer:

caitlincvv

Reviewed: Nov. 8, 2009

This looked like a great appetizer recipe, but mine went all wrong. The egg was runny and undercooked even after it puffed up. It tasted a bit to rich for me, and just didn't turn out the way I was hoping.

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Reviewer:

Alyssa Yeo

Reviewed: Sep. 12, 2009

just made this today because I had to use up some puff pastry and cheddar cheese. seems like there was too much milk and you definitely need to cook much longer because mine turned out gummy on the bottom and mushy in the middle after cooking for about 16 minutes! I added some scallions for flavor...I will make these again but will cook much longer and use less milk...perhaps one more egg?

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Reviewer:

Superstarr

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Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 24, 2008

I did not see the "wow" factor in this recipe. First time, I made the recipe according to the directions...BLAH Second time, I added toppings green chilis, sauted mushrooms, onions.. tried them in mini muffin pans and the reg size. Still no improvement.. too eggy, and cooking time much much longer than recipe calls for....I do love puff pastry but, I was hoping for more!!

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Reviewer:

LovesPotatoSkins

Cooking Level: Intermediate

Reviewed: Mar. 20, 2008

Well of course I love this recipe. One note we make them in the small mini muffin pans not the large ones. That might be why the 3 inch square did not work. Hope this is helpful and thanks for the reviews you made my grandmothers day!!!

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Reviewer:

sdr3

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Feb. 4, 2008

my family enjoyed these. next time i will make my squares a bit larger. i did prepare my pans and cheese mixture early in the day. i look forward to serving these again!

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Reviewer:

kathy

Cooking Level: Expert

Living In: Roseville, Minnesota, USA

Reviewed: Jan. 25, 2008

I was very pleasantly surprised with this recipe. I was looking for a recipe to use a left over puff pastry sheet. I used individually wrapped swiss slices since I did not have Gruyere on hand. Also, since I only had one pastry sheet, I halved the other ingredients, but still used one whole egg. The result was marvelous. My husband ate more of these than the soup I served them with for dinner. Thanks for the recipe. We'll definitely make it again!

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