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Baked Gruyère in Pastry with Rosemary and Garlic, the holiday appetizer…quick, easy, and most importantly – incredibly delicious. Store-bought puff pastry wrapped around melted gruyere cheese with honey, rosemary, and garlic. Then baked until the pastry is golden and the cheese caramelized and melty. A truly mouth-watering appetizer that’s perfect for holiday entertaining. It’s festive, easy to prepare, and a favorite with everyone. 

Baked Gruyère in Pastry with Rosemary and Garlic |

Happy Christmas week! Crazy that Friday is Christmas Eve! Since this week is craziness for most everyone, I’m keeping all my recipes quick and easy. I’m sharing simple family recipes and a couple appetizers that really do steal the show.

Starting the with this baked gruyere, which honestly, rivals baked brie. I can’t believe just how delicious (and easy) this is.

Originally when I made this recipe a couple weeks ago, it looked a little different from the version I’m sharing today. When I first made this, it was one of those dark, snowy super cold days. I was also working on this towards the end of the day, so the light was really bad.

I photographed the cheese and it just wasn’t what I wanted…look wise or taste wise.

There wasn’t any pastry involved and the cheese was just too oily. And honestly, it was kind of boring. So I sat on the recipe not sure I’d return to it.

Then this week approached and I needed some quick appetizers to share. I re-thought the recipe a bit and well, here we are.

This is SO GOOD you guys. The pastry changed it all.

Baked Gruyère in Pastry with Rosemary and Garlic |

The quick details

Start with the cheese, I use a mix of mostly cubed gruyere cheese and then some fontina too. I highly recommend using the gruyere, but if one or the other is not available, either cheese is really great!

Now on to the pastry. Store-bought puff pastry is a must. I keep it in the freezer at all times, but especially around the holidays for quick appetizers.

Baked Gruyère in Pastry with Rosemary and Garlic |

Unwrap the pastry and pile the cubed cheese in the center. Top with a mix of rosemary and garlic, drizzle over a small amount of honey, and wrap the brie up.

If you’re on the fence about the honey, trust me it’s needed. The honey caramelizes on top of the cheese making every melty bite even more delicious. Creamy cheeses with just a touch of sweet is always good.

Baked Gruyère in Pastry with Rosemary and Garlic |

Last step, brush the pastry with a beaten egg and add a sprinkle of coarse sugar. This step isn’t needed, but it makes the pastry really sparkle. It’s fun for the holidays and adds a nice deliciousness too.

Throw the cheese in the oven, and done.

When the cheese comes out of the oven, the top of the pastry should be deeply golden brown with a few more burnt spots. The cheese should be bubbling and the kitchen smelling amazing.

Baked Gruyère in Pastry with Rosemary and Garlic |

Break the pastry open and serve warm with honey and black pepper, plus crackers for scooping.

SO DELICIOUS. It really is roll-your-eyes-back good. Promise, this will be the favorite appetizer of the night! 

Baked Gruyère in Pastry with Rosemary and Garlic |

Looking for other easy holiday appetizer recipes?? Here are my favorites: 

How to Make an Easy Holiday Cheese Board

Pull Apart Roasted Garlic Pizza Dip Sliders

Pull Apart Christmas Tree Garlic Bread.

Pastry Wrapped Cranberry Baked Brie

Whipped Goat Cheese with Warm Candied Bacon and Dates.

Cranberry Brie Pull Apart Bread

Lastly, if you make this Baked Gruyère in Pastry with Rosemary and Garlic, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Baked Gruyère in Pastry with Rosemary and Garlic

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Calories Per Serving: 417 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 425° F.
    2. Lay the puff pastry flat on a parchment-lined 10-12 inch baking dish/pie plate. Pile the cubes of cheese in the center of the pastry. Mix the rosemary and garlic together with your fingers, then sprinkle over the cheese. Drizzle with honey. Fold the corners of the pastry over the cheese. Brush the pastry with beaten egg and sprinkle lightly with sugar.
    3. Bake for 25-30 minutes or until the pastry is deep golden brown and the cheese bubbly. 
    4. EAT and enjoy with extra honey, black pepper, and your favorite bread or crackers...or just with a spoon!
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  1. 1 star
    We followed the recipe to a “t,” but the Gruyère never melted, even after giving it nearly 45 minutes in the oven and testing/covering the dish. The cheese just kind of turned crispy and crumbly, not stringy and melty like shown in the recipe. Disappointing because we spent $20 on Gruyère that went straight into the trash.

    1. Hey Sara,
      So sorry to hear this, was there anything you adjusted? There really is no reason for the cheese not to melt. xTieghan

  2. I want to make this for Game Day (Go Packers!) this Saturday and our one store in town, (Yes, I live in a very small town with no stop signs, lol) does not have either of these cheeses in stock.
    What other types of cheese would you suggest?

    1. Hi Elizabeth,
      You can really use any cheeses that you like, brie would be another great option! Please let me know if you have any other questions! xTieghan

  3. Love your recipes!
    I’ve never used puff pastry. What are some good ones? Pepperidge farms? That’s what my store has.

  4. 5 stars
    This is a welcome addition to my list of go-to appetizers. We actually had it instead of the grilled cheese we usually do alongside your butternut squash soup!
    I substituted sage for rosemary as I find chewing on random rosemary leaves tedious – and it was incredible!

    My only question about this is adding a FULL 16oz of cheese. One full pound of cheese is soooo much! I couldn’t get that much to fit in the first time around – and gruyere is expensive. So the second time we made this, we used 8oz. of cheese. I have done both a mix of gruyere and sharp white cheddar, and cheddar alone, and both are delicious. 8oz made it possible to slice it into thin triangles (pizza style) and dip in our soup.

    I know you suggest dipping crackers into it, but the cheese cools so quickly, that it makes dipping nearly impossible. But slicing it up works great! Oh – it’s also fabulous topped with a chutney or pepper jelly.

    Thank you!!

    1. Hey Anna,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. You can use any amount of cheese that you like, I find that 16 ounces worked well for me. Have the best week! xTieghan

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