Jules78
01-21-2002, 04:49 PM
Hello-
I was just in Berkeley where I had the most delicious ham and Gruyere turnover for breakfast. Basically, it was a large, triangular, folded puff pastry filled with ham and Gruyere and possibly other undetectable fillers. So, I am thinking I'd like to make something like this, freeze them, then pop into the oven for breakfast. Has anyone ever done a make-ahead version of this? I have some leftover phyllo--any chance that will work? Any ideas are appreciated!
Thanks and Happy Cooking!
I was just in Berkeley where I had the most delicious ham and Gruyere turnover for breakfast. Basically, it was a large, triangular, folded puff pastry filled with ham and Gruyere and possibly other undetectable fillers. So, I am thinking I'd like to make something like this, freeze them, then pop into the oven for breakfast. Has anyone ever done a make-ahead version of this? I have some leftover phyllo--any chance that will work? Any ideas are appreciated!
Thanks and Happy Cooking!