Comments on: Proscuitto Dijon Gruyere Puffs

By: Return! | i heart yum

Return! | i heart yum — Thu, 22 Oct 2009 05:49:18 +0000

[...] ways, but the changes are so slight that I’ll just put a little link here to her instead. Ze Puffs! Credit where credit is due! These mofos are soft, flavorful, and so very easy to make. Seriously. [...]

By: Ngoc

Ngoc — Mon, 12 Oct 2009 22:53:34 +0000

I’m astounded that I was able to share these after popping a couple broken pieces from the baking sheet. So good! I left the prosciutto out for the vegetarians, but will be making this again with for me soon!

By: Return! - I heart yum

Return! - I heart yum — Sat, 10 Oct 2009 08:53:45 +0000

By: Hannah

Hannah — Thu, 13 Aug 2009 21:09:28 +0000

Can these be prepped ahead the day before and baked off the next day? Would you do this after you roll the puff pastry (before you cut it) and then stick it in the fridge?

By: Geraldine

Geraldine — Sat, 25 Jul 2009 22:55:44 +0000

such a sweet face. It was nice to see you.

By: Shelly

Shelly — Thu, 16 Jul 2009 22:48:40 +0000

Ah yes…puff pastry, cheese, and meat…YUM!

By: Best 4th of July Weekend Recipes | Joy the Baker

Best 4th of July Weekend Recipes | Joy the Baker — Thu, 02 Jul 2009 16:51:26 +0000

[...] Proscuitto Dijon and Gruyere Puffs [...]

By: joy of cooking with joy the baker « chase taylor inc.

joy of cooking with joy the baker « chase taylor inc. — Mon, 18 May 2009 19:29:53 +0000

[...] these proscuitto dijon gruyere puffs were amazing. [...]

By: April

April — Fri, 15 May 2009 04:11:34 +0000

Absolutely amazing! I have to try these. My favorite foods all wrapped up!

By: Sandy

Sandy — Mon, 13 Apr 2009 17:25:37 +0000

These look like a great way to use up some extra proscuitto. Do you think I can freeze them after baking to use a week later?