Right before Christmas, my friend, Heather, and her family visited us for a little Christmas party. She messaged me halfway here saying she had forgotten the appetizer she premade in her fridge. I asked her what it was because maybe I had the ingredients on hand. She sent me this link. I didn’t have the ingredients on hand, but I have been dreaming of it ever since and finally gave it try. It’s so delicious and so unique with that drizzle of honey and coarse sugar sprinkled on top.
I prefer to just break off pieces of puff pastry and dip them or scoop cheese onto them. Crackers or chunks of crusty bread are other great options to get the delicious cheese into your mouth. You could always serve it cut into pieces for people to grab easily too. The presentation just wouldn’t be as eye pleasing!
I can’t get over how simple it is to make, and how beautifully it bakes up. I am now considering all the other variations I could do with a base of puff pastry and Gruyere Cheese! I hope you find a reason to make this soon. It’s a savory and indulgent treat you will love!
More Appetizer Recipes
- Buffalo Chicken Dip
- Pretzel Wrapped Lit’l Smokies
- Black Bean Avocado Salsa Recipe
- The Best Chili Cheese Dip
- Bacon Wrapped Cheese Fries
- Bruschetta Recipe
Step-by-step Pictures for how to make Baked Gruyere Puffed Pastry with Garlic and Rosemary
Tips for making Baked Gruyere Puffed Pastry with Garlic and Rosemary
- Line your baking sheet with parchment paper.
- Cut Gruyere Cheese into equally sized pieces.
- Use a zester to grate the garlic.
- Do not add salt. The cheese and puff pastry have plenty of salt to balance the flavors.
- Add a drizzle of honey over the cheese before and after baking.
chef’s tools:
Sweet Appetizers for the Sweet Tooth
- 1 roll of puff pastry
- 12-16 ounces Gruyere cheese, cut into bite-sized pieces
- 2 small regular-sized cloves of garlic, grated on a zester or crushed
- ¾ tsp dried rosemary
- Honey for drizzling
- 1 egg
- 1 tsp coarse sugar
- Preheat oven to 425 degrees.
- Line a large baking sheet with parchment paper.
- Roll the puff pastry out onto the parchment paper.
- Place the cheese cubes in the center of the puff pastry.
- Sprinkle the grated/crushed garlic and the dried rosemary over the cheese cubes.
- Lightly drizzle honey over the top of the cheese.
- Fold puff pastry up evenly to close over the cheese.
- In a small bowl, beat the egg. Using a pastry brush, brush the top of the pastry with the egg wash.
- Sprinkle the coarse sugar over the egg-washed pastry.
- Bake in the 425-degree oven for 25-28 minutes. The top of the pastry will be a nice darkened brown, and the sugar pieces may appear slightly burnt.
- To serve, use a fork to open the puffed pastry. Dip cheese out with pieces of the pastry, crackers, or crusty bread pieces.
- Enjoy!
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Yay! So glad you tried it. We had my left behind portion the next day and ate it all up. So yummy. Give me anything with Gruyere and I am happy.
It’s delicious! Thanks so much for sharing the recipe with me! Yum! I still need to make a trip to Gruyere….I think I’d really like that place. Haha!
What size, weight, is the roll of puff pastry?
Hi Cindy, I used a 10 ounce Puff Pastry, but an 8.5 would work great too!
I have two blocks of Gruyere in my fridge that I bought for fondue over Christmas that I didn’t end up needing. I think I’ll make this! The flavors sound amazing! #JanuaryGiveaway
Yes, Yes, Yes, You will love it!
Dang! That was so easy and one of the biggest hits I’ve ever taken to a party! Everyone devoured it! I did cook it at the party because I wanted it to be nice and warm when I served it! It was perfect! Thank you so much for this recipe that makes me feel like a Rockstar!
RIGHT!!! This is my new go-to too! So easy, delicious and a show stopper cause it’s so pretty!