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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.
Hi! I am making this for Thanksgiving but we are traveling that day. Can I put it together on Wednesday night then do the egg wash and actual baking when we get to our destination? Thanks!
Hi Melissa,
Totally, that will work nicely for you! I hope you love this recipe! Happy Thanksgiving! xx
This recipe is THE BOMB!!!!!! So delicious. EVERYONE loves it…young and old. It is truly yummy. I have made it several times for many parties. It is always the first to go. I have used many different varieties of cheese; no matter what I present, it comes out perfectly each time. The garlic, honey, and fresh herbs make this dish sing! Tieghan – you are super creative and your recipes are in my kitchen regularly!!!! Thank you!
Hey Kelly,
Fantastic! I’m so glad to hear this recipe always turns out well for you, thanks for making it so often! XxT
So many great recipes for apps! Can’t wait to try them all and puff pastry makes things so easy. Thanks!
Thanks, Sue! I hope you love this recipe! xT
This is amazing! Totally my go-to and everyone loves! It’s so easy too!!!
Hey Amber,
Yay! So glad to hear this recipe is always enjoyed, thanks for making it so often! Happy fall weekend! xT
Tiegan I just made it and it was fantastic! I had a head of roasted garlic, so I used that instead of raw. And I included a pinch of red pepper flakes after I drizzled with the honey. It came out of the oven so beautiful and then it was gobbled down by everyone. What I love about it is that you could adapt it to any cheese and topping practically. Looks pretty, super easy and super delicious! Thank you for sharing it!
Hey Chris,
Wonderful! So glad to hear that this recipe was enjoyed, thank you so much for making it! Happy Sunday! xT
Can I prep earlier in the day before baking that evening?
Hey Deborah,
Sure, that will work nicely for you! Please let me know if you have any other questions! xT
It was just ok. I love all the ingredients, but together it just didn’t go over well with anyone
Hey Kelly,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xT
I made this recipe with one difference. I used fresh thyme instead of rosemary. I brought it to a party, and everyone loved it. The garlic and thyme added a nice touch to the cheese. Great recipe. Will definitely make again.
Hey Eileen,
Thanks so much for trying this recipe and your feedback! Glad to hear it was enjoyed:) xT
This recipe is delicious!!
Hi Sue,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and your comment! Xx
Absolutely love this recipe. It is a little messy when eating, though, so may try cutting into bite size pieces before baking next time. Any advice on this?
Hey Lynn,
Wonderful! I am so glad to hear that this recipe was enjoyed and appreciate you making it and your feedback! It is a little messy, just the nature of the cheese:) I’m not sure how cutting it would work with this! xT
Delicious! Everyone loved it
Hey Chari,
Love to hear this! Thanks so much for trying this recipe and your feedback! Have the best weekend! xT
Can I use dried rosemary or does it need to be fresh?
Hi Payton,
You could use dried rosemary, but if you can get fresh that is going to be best! Please let me know if you have any other questions! xT
Beautiful recipe. Can’t wait to try it. Thanks for showing every step.
Thanks so much, Mimi!!
Please recommend brand(s) for gruyere. Trader Joe has an excellent Double Cream Gruyere that I used in Mac & Cheese. A grocery store house brand I tried last year was no comparison to TJ’s.
What’s your opinion of using hot honey vs. honey?
Thanks!
Hi there! I think either regular or hot honey would be delicious! 🙂 xT
You never say what temperature to cook at? Please let me know