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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.
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
Servings: 8
Calories Per Serving: 514 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
I have a question, probably a really silly one too. I’m definitely not a “baker” or “chef” by any stretch.
What type of crackers do you recommend using? I want to make this for Thanksgiving.
Just like all of your other recipes, this looks and sounds absolutely delicious!
Thanks so much Ashley! I like to use Raincoast Crisp crackers, I typically find them at Whole Foods! Please let me know if you have any other questions! xx
Does my Gruyère have to be cubed or is it ok if it’s shredded?
Hi Carla,
You definitely want to use cubed cheese, shredded will be a mess:) Let me know if you give the recipe a try, I hope you love it! xx
If I wanted to make this ahead and reheat, how would you recommend that?
Hi Stacey,
I probably wouldn’t:) You could assemble ahead of time and then bake when you are ready to serve, but to make ahead and reheat would probably dry this out and cause it to burn. I hope you love the recipe! xx
This is a total winner! The rosemary and honey just put it over the top! I’ve made it three times, never added the garlic and didn’t miss it.
Hey Leslie,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
Amazing!! So easy to make, looks so fancy and truly a hit at any party. All our friends loved it, could not believe it was homemade, and there wasn’t enough to go around! I will definitely be making this again!
Hi there,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! xTieghan
1. ingredients: Is that thyme in the foto as well?
2. typo: “Wrap the brie up” ?
Hey there,
Yes, there is some thyme, feel free to add any fresh herbs that you enjoy! Thanks for pointing out the typo:) xTieghan
Was a huge hit!!! Delicious!
Hey Angela,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
I’m so excited about this! I’m allergic to Brie because of the penicillin in it and this has given me hope to try different cheeses with a puff pastry instead. Thank you for sharing!
Thanks Allison! I hope you love the recipe!!
I made this over the Christmas holidays for some guests and it was amazing! I am going to make it for Easter brunch for a whole different group of people, can’t wait to have it again. Diffinently a keeper!
Hi Terry,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! I hope the new group loves the recipe just as much! ☀️xx
Made this over the weekend and words can not tell you how delicious it is! My guests were writing the recipe on the cocktail napkins! I am hoping you have a whole new group of followers! Also made your ginger sesame egg rolls with Chile sauce! Sooooo good. Love your recipes, you and your family! And guess what was just delivered? HBH Every Day! Can not wait to dive in! Suz
Hi Suz,
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! Thanks for ordering the cookbook, I hope you love it! xx
I made this and the gruyere did not melt at all. it softened a bit but i still have whole cubes in the pastry and an extra crispy crust.
I blame my electric oven. idc. i blame it.
Hi Alycia,
Thanks for trying the recipe, so sorry to hear this!! Let me know if I can help in any other way! xTieghan
I don’t know why your cheese didn’t melt all the way, maybe oven not hit enough or not long enough in oven. Give it another try, I am making it for the third time because it is so delicious. Good luck.
I made this recipe for the third time last week, for a luncheon, and it was a hit yet again!!
I only needed to cook mine for 20 minutes. Also, I lightly rolled out the sheet of pastry before placing it in the pie plate. This is an excellent, and impressive, appetizer for a party or a get together. Or anytime!!
Hey Dianne,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
I made this tonight for the first time & it was so delicious! I didn’t use as much cheese, because it was just too much for me I used about half of the suggested quantity & it still came out so good! Definitely will be making this, it’s just a delicious comfort food for me, something easy & quick & so tasty
Hey there,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed!! xx
“Incredibly delicious” are the perfect words to describe this appetizer. It’s savory, salty, and a little bit sweet – the trifecta. It has been such a big hit with family and friends! Thank you for sharing this recipe.
Hi Angie,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
Just made this for the second time and it was as yummy as I remembered. This has to be the easiest and most delicious appetizer I have ever made!
Hey Anne,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
This recipe is amazing!! It is so delicious and easy to make. We served it while entertaining and it felt festive and fun. Will definitely be making again.
Hey Emily,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan