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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.
Another winner! And so easy it is to make. Ate with grapes and apples to dip into cheese.
Hi Katherine,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
This is the easiest appetizer I’ve ever put together and it’s so tasty! I brought it to our family’s Christmas Eve party and made it for another dinner party and everyone said they loved it! The first time I made it I got distracted and left it in the oven a bit too long so the puff pastry had a bit of char on it but it was still great. Gruyere is an even better choice than Brie in my opinion 🙂
Hey Nicole,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Quite simply… This is phenomenal! I will definitely be making again! 🙂
Hey Anica,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Like others mentioned there seems to be a shortage of puff pastry, but I found a box of Dufour’s puff pastry in the back of my freezer. I used just Gruyere cheese. I followed the ingredients in the recipe with one addition. I diced and added half of a small honeycrisp apple. It seemed like an excess of oil was floating on top of the cheese when I removed it from the oven. I just drained it prior to plating it on the serving dish. The next time I make it (it was great and I will make it again) I will add a little more rosemary, add the apple again and use two different types of cheese. A small honey pot on the serving plate for dipping or drizzling really helped offset the saltiness of the cheese as the honey flavor was not very evident when served – perhaps the honey, liquified by the heat, was part of the oily liquid I discarded. Anyway…it was great. I am adding the recipe as one of my quick and easy appetizer “go to’s.” Happy New Year!
Hey Cindy,
Thanks so much for making this recipe and sharing what worked well for you. Happy New Year! xTieghan
Looks lovely.
You use a whole block of the puff sheets? They’re not too thick? Vaguely speaking, how many leaves of puff are there in the ones you use? Don’t want soggy undercooked puff…! Tks
Hi David,
Yes, you use one whole sheet of puff pastry, please refer to the photos. Are you sure you aren’t thinking of phyllo dough? Let me know if you give the recipe a try. xTieghan
Made this for NYE and everyone loved it! This one is going into the heavy rotation.
Hi Jennifer,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
Oh my delishisness!!! Not onky does it look beautiful, it sounds Devine. I can’t wait to make this!
Hey Crissy,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
Really yummy! Even the next day. Like another reviewer I couldn’t find puff pastry on NYE, but I really wanted to make this, so I used a roll of Pillsbury Crescent dough that I happened to have in the fridge. It worked and was still delicious!
Hey Nicole,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
Amazing!!!!! Made this on Christmas Eve and New Year’s Day! Grocery stores are wiped out of puff pastry sheets so I used the puff pastry shells. Thank you for sharing this! New family favorite
Hi Corey,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
In the directions it says Brie cheese. I have a circle of Brie which melts rightly faster. I’m assuming I can use it instead of the Gruyère or Gonyina?
Hi Dee,
Sorry I am not sure what you are referring to, the recipe does not call for brie cheese:) Let me know if you give it a try! xTieghan
Under the heading “The Quick Details”, in the third paragraph it says “wrap the brie up”. I’m assuming it’s a typo : )
Ahhh thank you for that! It should be “wrap up the cheese”. xTieghan
This was delicious! A wonderful and better appetizer option than baked Brie! My family loved it and can’t wait to make for another celebration. Happy New Year!
Hey Betsy,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
Made this for NYE! It was so good! Big hit! Thank you.
Hey Lisa,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Absolutely delicious, as always. Toasted some olive oil-drizzled baguette for dipping. 10/10!
Hey Dustin,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Easy, delicious, and beautiful!! Very rarely do I make something this easy that tastes and looks so good!!
Hey Beth,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
This was a big hit with my guests tonight. I used a mix of Gouda and Swiss. So easy to make and incredibly delicious. The rosemary and garlic were great additions.
Hey Catherine,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
This recipe is so simple, yet so flavoursome, nuanced, and addicting.
The addition of garlic, honey, and rosemary transforms the slightly sweet gruyere into an intricate tapestry of flavours. The pastry casing is crunchy and a perfect foil for the smooth, creamy fondue within.
A must make and thank you so much for sharing it x
Hey Andrea,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan