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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.
This was so easy to make. It was woundful. I will make it again. All my guests loved it Even my husband.
Hi Diana,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT
Making this right now for lunch for a HULU & chill afternoon!
I hope you love the recipe Kimberly!!
Made this as one of my Christmas dinner appetizers. It was delicious, beautiful, and easy—the trifecta of entertaining.
Hi Michele,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Huge hit at my family Christmas Eve celebration! I was told to bring it every year.
Hi Sheri,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Made this for one of our Christmas dinner appetizers. It was fabulous – everyone loved it! I made just one substitution – I used fresh thyme as I didn’t have any rosemary. Will definitely make again.
Hi Diane,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
This was fantastic. Definitely keeping that one on hand for future gatherings. Highly recommend this.
Hi Sonja,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Delicious! Made it as a Christmas Eve appetizer and it was nice to mix it up away from baked Brie
Hi there,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Made this for Christmas today and it was a definite crowd pleaser! Thank you for the great recipe that we will use often!
Hi there,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Making this today for a Christmas appetizer!! Can’t wait!!
Hi Melanie,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Made this for Christmas Eve tonight and it was delicious! Very easy and very good. Thanks for all your wonderful recipes! Merry Christmas!
Hi Kelly,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Hi! Making this tonight! Do you trim the pastry so it’s a square? Do you completely seal it before cooking? Your photo looks like you don’t completely seal it up?
Hi Lynda,
Please follow the instructions as is:) I do not trim the pastry and I just fold it up around the cheese, I do not seal it up completely as stated in step 2. Please let me know if you have any other questions! xTieghan
Made this tonight for Christmas Eve dinner! Absolutely heavenly!
Made this tonight – FANTASTIC – great alternate to Brie! Served with green apple slices and sea salt crackers. Nothing left over!
Hi Lynda,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Hi Whitney,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Delicious! I used a mix of gruyere and fontina, probably 2/3 to 3/4 of a pound. I was worried about the puff pastry getting too brown in 25 minutes but it was perfect. Awesome, easy recipe!
Hi Katie,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
We made this tonight and added some ham to it to bulk it up as a small dinner. It was amazing, and super fast to put together. I just subbed a little sprinkle of salt instead of sugar on top. Thank you!
Hi Ashley,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
Delicious and super easy! My family devoured it before it could even cool off. I did make a few modifications. I halved the recipe because I had a lot of other appetizers and a rich meal planned. I didn’t have parchment paper so used cooking spray and with 2 spatulas was able to slip it onto a plate without a problem. I used greyere and manchego cheese. Once baked I topped it with onions carmelized. I served cognac neat and it was a delicious complement to the flavors. Next time I will add some thinly sliced fresh pear to eat along with it. Thank you!!!
Hi Michelle,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
I want to bring this to a party. Can I make it ahead of time and warm it up later?
Hey there,
I would assemble and then bake when you are ready to serve. Please let me know if you give the recipe a try, I hope you love it! xTieghan