Preheat your oven to 375º

Combine all the ingredients except for the puff pastry in a saucepan. Bring to a simmer over medium heat. Mix until the cream cheese and swiss cheese are well incorporated.

While the mixture is warming up, roll out your puff pastry sheet with a rolling pin. Get it as thin as you can without wanting to curse and give up (less than 1/8th inch). Cut out 12 circular crusts, about 4 inches in diameter.

Lightly grease a muffin tin with cooking spray. Place each cup crust into the muffin tins, and flatten down the sides and bottom.

Place just less than 1/4 cup of mixture into each cup/crust/pastry/thing. You don’t the cups to be full, otherwise you will have a steamy, goopy mess, instead of appetizing and clean cups.

Bake in the oven for approximately 18 minutes. Remove the cups from the oven and top each one with a little more of the shredded swiss cheese. Return the tin to the oven and continue baking for another 5 minutes or until the cheese is nice and bubbly on top. That’s it!