Cheese Ramkin

    (9)
    30 mins

    This is a recipe from my ninety three year old grandmother from Switzerland. She is still making these cheesy bite sized puff pastry appetizers that can be served at room temperature or hot out of the oven. Once you have had one, good luck stopping.


    9 people made this

    Ingredients
    Serves: 12 

    • 1 (17.25 ounce) package frozen puff pastry, thawed
    • 1 egg
    • 1 cup milk
    • 1 tablespoon all-purpose flour
    • 1/8 teaspoon ground black pepper
    • 1 pinch ground nutmeg
    • 2 cups shredded Gruyere cheese

    Directions
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 400 degrees F (200 degrees C).
    2. Roll out the puff pastry sheets to 1/4 inch thickness on a lightly floured surface. Cut into 3 inch squares. Press the squares into the cups of two 12 cup muffin tins to make pastry cups.
    3. In a medium bowl, whisk together the egg, milk, flour, pepper and nutmeg. Stir in cheese until evenly blended. Distribute the mixture evenly amongst the pastry cups.
    4. Bake for 12 to 15 minutes in the preheated oven, until the pastry is golden brown and the filling has puffed up. Cool in the pans until you can touch them before removing. Serve warm or at room temperature.

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    Reviews and ratings
    Global ratings:
    (9)

    Reviews in English (7)

    by
    7

    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!  -  25 Jan 2008  (Review from Allrecipes US | Canada)

    by
    6

    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?  -  12 Sep 2009  (Review from Allrecipes US | Canada)

    by
    5

    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!!!  -  20 Mar 2008  (Review from Allrecipes US | Canada)

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