What are the best cheeses to use for melting?
Swiss, Gruyère, mozzarella, and sharp cheddar are excellent choices because they melt smoothly without separating into oil.
Why did my pastry turn soggy on the bottom?
This happens if the oven rack is too high or if wet ingredients were placed directly on the raw dough without a light coating of egg or mustard.
These golden, oven-baked treats prove that elevated comfort food does not require hours in the kitchen. Try this straightforward recipe today, experiment with your favorite cheeses, and enjoy every flaky, flavorful bite! 🧀
