Working quickly and keep the extra sheets of phyllo covered with a barely damp towel so they don't dry out and crack.

Lay out 1 sheet of phyllo. Brush generously with melted butter. Add a second sheet on top. Sprinkle evenly with Gruyere cheese.

Roll the layered phyllo up tightly, like a jelly roll. Using a sharp knife cute into 12 equal rounds.

Place the rounds cut side up on a parchment-lined tray. Freeze for 2-3 hours, until completely solid. Once frozen, transfer to a freezer-safe bag or container.

Preheat oven to 400 degrees Fahrenheit. Grab a muffin tin. Add a drizzle of oil or butter to each muffin cup. Place on frozen round in each cup. Brush the top with either more oil or butter. Bake 20-25 minutes, checking at 15 minutes. The rolls should be deeply golden and crisp.

As soon as they come out of the oven: Drizzle with honey, sprinkle with chopped almonds and a shower of fresh chives.