This post may contain affiliate links, please see our privacy policy for details.
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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
Such a great recipe! If you love baked brie, you should definitely try this! I followed the recipe exactly, using half fontina and half gruyere. For my taste, I think I would have preferred a bit more sweetness than the honey gives to balance the saltiness of the cheese since gruyere is on the saltier side. I thought about trying it with jam next time. Or even pepper jelly to add a bit of spice.
Hey Jodi! Thank you SO much! Always love to hear when a recipe is a success! Hope you have an amazing New Year! xT
Omg! So easy and soooo good! Great addition for New Year’s Eve!
Thank you so much for giving this recipe a try! Hope you have an amazing New Year! 🙂 xT
Have you ever made with shredded cheese? I have some coarse shredded Gruyere from Aldi
Hi there! Yes, that will work awesome Sharon! xT
This is so good !! Always a hit every time I make it!! So much deliciousness! 😋
Hi there! Thank you soooo much for trying out this recipe! I’m so glad you enjoyed it! 🙂 xT
Super easy prep, a gorgeous presentation of oozing savory cheese and pastry. I used half fontina/half smoked applewood Gruyère. Served straight from the oven in its hot ceramic quiche dish on a thick cutting board with a sharp knife and spatula. Stayed warm but gone in no time. Everyone had fun diving in! Parchment paper made cleanup a breeze!
Thank you so so much for giving this recipe a try! Hope you have an awesome New Year! xT
That looks fantastic and I can’t wait to try it! What are the dark crackers/bread you are serving with it?
I made both this one and the Brie with cranberry sauce exactly as written for my family’s Christmas gathering this year and they were both a hit! Delicious, but also came out looking beautiful! They tell me that this is officially the thing I’m responsible for bringing to all the family gatherings from here on out. Thanks for a great recipe!
Hi! Thank you so so much for trying out the recipe! Hope you had a wonderful Christmas! xT
This looks divine and so simple. I am just concerned that the cheese will get really hard after just a few minutes. Does that happen or does the cheese stay soft and give enough time for people to enjoy?
Hi Dina! Yes, the cheese should stay soft long enough for people to enjoy! xT
What is the best to serve with?
Hi! If you’re wanting to make this into more of a meal I would maybe serve this with a yummy arugula salad! xT
What kind of pastry dough do you use? What I usually buy comes in sheets – is this the right kind?
Yes, I use puff pastry sheets! xT
I bought Phyllo instead of puff by mistake. Can I use it?
I made this recipe last year for New Year’s and everyone gobbled it up. I decided it was perfect to make for the girls at book club this week! Thanks!
Hey! Thank you so so much! Love to hear that you’re enjoying this recipe 🙂 xT
Made this for a holiday party yesterday, and it was impressive. I used a combo of gruyere and fontina, skipped the honey because I prefer salty apps. I prepped the day before and was concerned when the pastry dried out a little. However, turned out to be a good thing because the 4 corners stayed in place while baking. I’m kicking myself for not taking a picture, because it was beautiful. Thanks for the recipe.
Hey Amber! So glad you enjoyed this recipe, thanks for giving it a try! 🙂 xT
Can you make early and then bake?
Hey Lynne! I haven’t ever tried that before so can’t say for sure! So sorry! xT
Found a smooshed box of puff pastry in the back of the freezer & bought all the stuff to make this (used a shredded Gruyere from ALDI) & wowsers is it gorgeous!
I’m super excited to take it to my “fancy” holiday meal with friends tonight 🙂
Thanks for loading us with the tools to have lovely holiday food.
Your blog is my Sunday pleasure reading.
Sending love ~
Thank you so so much Sonya! Hope you enjoyed the recipe! xT
As I look at this recipe again to write down the ingredients, wanted to share that I make this for every holiday! it is just soo good!! sometimes when I don’t have crackers I just eat the puff pastry with the cheese
Hey Christina,
Happy Saturday!! Thanks a bunch for making this recipe so often and your comment! So glad to hear it is always enjoyed:)