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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.
How do you think roasted garlic would do in this recipe instead of grated garlic?
Hey Hannah,
I think that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Would there be any reason you couldn’t use shredded gruyere instead?
Hey Anna,
I would stick with the cubed gruyere just because the cook time for the puff pastry works well with that. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Thinking of making this for Xmas eve – how do you eat it? Dip with crackers? But then you wouldn’t be getting the pastry – do you slice it and eat it with a fork?
Hi Emily,
I like to serve with a cheese knife, that way guests can slice what they want from the cheese and pastry for their plate and then also serve crackers. I hope you love the recipe! xTieghan
Can you prep this ahead of time. I have to work Xmas eve but I’m invited to a dinner after. This sounds so yummy. If I can prepp and drop it off for her to bake would it come out the same.
As long as you keep the puff pastry cold until baked, you can definitely prep ahead of time!
Hey Sabrina,
Yes, that would work well for you! I hope you love the recipe and happy holidays! xTieghan
How about topping it with a spicy cranberry relish? I’ve used baked Brie with the relish before.
Sounds like a lovely idea!!
Hi! Would mixing some white cheddar into this be ok do you think
Hi Amber,
Sure, that would be okay to do! I hope you enjoy this recipe, please let me know if you have any other questions! xTieghan
Sounds almost like a recipe I need. I have several pounds of gruyer cheese, but mine is smoked gruyer. I think the honey might be a bit strange with the smoked flavor. Any opinion – or alternative ingredients for the smoked variety? Thanks.
Hi Deniece,
I actually think the honey would work well, but you could always just skip it. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi Teighan!
This looks delish and I love Gruyere!
I can’t wait to try this!
I have crescent roll dough at the moment, do you think it would work?? And if so, is baking time shorter than with Puff pastry?
Thank you!
Do you think Phylo dough would work instead of the puff pastry?
Hi Michele,
I would probably stick with the puff pastry, phyllo dough would be too delicate here. Please let me know if you give the recipe a try! xTieghan
Hey Tram,
Sorry, I would really recommend using the puff pastry for this recipe. Please let me know if you give it a try! xTieghan
This sounds amazing! Do you think you can use Phyllo dough instead of puff pastry? Thanks!
Hi Lisa,
I would be hesitant to use the phyllo dough just because it is so delicate and might not hold up in this recipe. Let me know if you give it a try! xTieghan
Hey Tieghan, once it’s cooled is it going to harden, and if so, is it a case of slicing it up as opposed to dipping into it or scooping with a spoon? I don’t know that my grazers would eat it all while it’s still hot. Thx, katie
Hi Katie,
It will become slightly harden once fully cooled and sitting for awhile. You could serve this however you like, so if you want to slice it up go for it:) I hope you love the recipe and happy holidays! xTieghan
Could you use brie in this recipe?
Hi Shannon,
Just follow this recipe for brie:
https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie/
Please let me know if you have any other questions! xTieghan
I think this is there most delicious recipe ever!!
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!
What’s your favorite crackers/bread type to dip with this?
Hi Mandy,
I like to use Raincoast Crisps, but any cracker you like will work! I hope you love the recipe, please let me know if you give it a try! xTieghan
I am going to make this for Xmas Eve
I hope you love the recipe Eva! Merry Christmas! xTieghan
I think you made a mistake and left Brie in the recipe directions instead of changing it to Guyere…?
“Top with a mix of rosemary and garlic, drizzle over a small amount of honey, and wrap the brie up.”
No worries, it happens to the best of us; I was just confused for a moment! 🙂
Hey Ann,
Sorry about that, it’s all fixed! I hope you love the recipe! Happy Holidays! xT
I am trying this for sure. I do not put rosemary in anything, really have an aversion to this herb. I am sure it will be marvelous without.
I also have a severe aversion to rosemary. I’m going to try this with Thyme instead. It’s my usual go-to when I need to remove rosemary. Although I think herbs de provence would also be good. (Mine is rosemary free.) Or maybe even tarragon. Hope this might help someone.
I hope you love the recipe Stephanie!
I hope you love the recipe Darcey!
looks fabulous. I have a question regarding the puff pastry; How long does a box of frozen puff pastry last in the freezer beyond sell by date? Thank you
Hi Diane,
I would say about 6 months, but there should be an expiration date on the box. Let me know if you give the recipe a try, happy holidays! xTieghan