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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.
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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.
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.
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.
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.
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!
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
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 pound gruyere, fontina, or a mix, cubed
- 1 tablespoon chopped fresh rosemary
- 1-2 cloves garlic, grated
- 2 teaspoons honey, plus more for serving
- 1 egg, beaten
- coarse sugar, for sprinkling
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I’ve made this so many times now I’ve lost count. This is delicious!! Perfect for bringing to any event, because everyone will love it. Pretty easy to throw together!
Hey Cosette,
Love to hear this recipe is always enjoyed! Thanks so much for making it so often and sharing with others:)
A-ma-zing!!!
So good…
So easy…
So delicious.
I baked the puff pastry closed by mistake but it was more like a parcel and absolutely perfect.
Chef’s kiss 👩🍳💋
Hey Adrienne,
Amazing! Thanks for making this recipe and your feedback, love to hear it turned out!
Have a nice week!
Excellent! I added chopped prosciutto to it and it was amazing!
Hey Asha,
Happy Sunday! I appreciate you making this recipe and your comment, so glad it turned out well for you!
This. Is. Amazing. I couldn’t find Fontina so I substituted Provolone. Amazing & everyone LOVED IT! Delicious
Hey Wanda,
Happy Sunday!! Thanks a bunch for making this recipe and your comment, I’m so glad to hear it was a winner!
Just made it. (Only used 1/4 of the recipe). Snuck a bite. Absolutely fantastic.
Hey Cherye,
Awesome! Thanks for making this recipe and your feedback, love to hear it was a hit!
Happy New Year!🥂🎆
I have made this recipe for the holidays since it first came out several years ago. It is so delicious and easy to bring together. One of my favorites!
Hey Sarah,
Big thanks for making this recipe each year and sharing back. So glad it always hits the spot!
Happy Holidays!
I have not made this personally yet, but my friend made this last night for our white elephant exchange and I had to come here just to say that this was THE MOST DELICIOUS THING I’VE EVER TASTED! So now I’m here grabbing the recipe to make for Christmas Eve and day celebrations!!! I might need to make 2 so I have one just for me!! 🤤
Hey Brittney,
Fantastic! I appreciate you taking the time to comment on this recipe, love to hear it was enjoyed!
Have a great holiday week!🎄🎁
For the puff pastry, ingredient list says thawed but in the prelude you talk about just taking it out of the freezer and putting the cheese right on. Can you please clarify. And if it needs to be thawed, for how long? Thank you!
Hi Emily,
You do not need to thaw it, you can follow the recipe card as written:) I hope you love this recipe!
Happy Holidays!
What herb besides rosemary would you recommend?
Hi Kris,
Thyme would also be great! Please let me know if you have any other questions!
Can you make it with Brie ? Also does it get harden after a while , when it’s out ?
Hi Suzanne,
You bet, brie will work nicely for you!
I wouldn’t say it gets hard, but it won’t stay super melty.
Please let me know if I can help in any other way!
Easy to make and so yummy.
Thanks so much, Debbie! Love to hear this recipe was enjoyed! I appreciate you making it!
Can this be prepped ahead?
Hey there,
Yes, I would just keep covered well in an airtight container. Please let me know if you have any other questions!
Can you make this with Gruyère and sharp cheddar ?
Hey Thea,
Sure, that would work nicely for you.
I hope you love this recipe!