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This Phyllo Gruyere Bites recipe is so good and such an easy appetizer to make! You know gruyere is one of my favorite cheeses ever and along with the phyllo… it is 10/10!
Why You’ll Love Phyllo Gruyere Bites
This recipe for Phyllo Gruyere Bites is a great appetizer because they can be made ahead and they are so good… crispy on the outside, creamy on the inside. The toasted almonds bring in that nutty taste and it is epic. The honey adds the best flavor too. I made these for a dinner party and my friends and family LOVED.
Table of Contents
Prep Like a Pro
Phyllo Dough – This dries out quickly so as soon as you cut it in half, put the other side into a plastic bag and put it in the fridge.
Freshly Grated Gruyere – Have your cheese gruyere grated and ready to go before you even start these phyllo bites. That will help make sure the phyllo dough doesn’t dry out.
Smooth cuts – If it isn’t cutting nicely, cover the phyllo in plastic wrap and then cut into bites. It will keep your knife clean. Another option is to use a paper towel and wipe your knife between cuts.
Honey – Make sure you add your honey while the Baked Feta Appetizer is still hot. It will melt into each bite that way!
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Substitutions
- Sway the gruyere in these phyllo bites for your favorite cheese. Feta or brie would work great.
- You can use any nuts of your choice instead of almonds, such as pistachio.
🔥Chef Nadia’s Tip🔥
Drizzle honey on the bites while they are still hot, so they absorb it better.
The Perfect Pairings
These Phyllo Gruyere Bites are the perfect holiday appetizer, to keep with the festive feel, a vanilla and cinnamon London Mule would pair great. For your main meal Prime Rib with Potato Puree and a crisp, fresh Arugula Fennel Salad.
Appetizers
Feta Phyllo Bites
Appetizers
Cheese Cups
Appetizers
Brie Upside Down Bites
Appetizers
Spinach Artichoke Bites
Phyllo Gruyere Bites: Questions Answered
You can, completely assemble them and store them in an airtight container in the fridge. Just melt the butter and bake right before eating so it’s crispy and warm!
These will keep for 2-3 days in an airtight container in the fridge. When you want to heat them back up, pop them in the oven on 350°F for 5-7 minutes to bring back the crispiness. Heating them in the microwave will make them soggy. They won’t be as crispy as when first baked but they will still be delicious!
I used Emmi Gruyere.
Phyllo Bites
Equipment
- silicone brush
- 12 muffin tin
Ingredients
- 8 oz package of phyllo
- 6 oz unsalted butter, melted, divided
- 8 oz gruyere, freshly grated
- 3 tbsp chives, chopped
- ¼ cup almonds, chopped, toasted
- honey , to taste, I did about ½-1 tbsp per bite
Instructions
- Preheat your oven to 400°F.
- Take ½-⅓ of the phyllo sheets and roll the rest in the plastic wrap to save.
- Add melted butter in between a couple of the phyllo sheets. I did about 2-3 tbsp of melted butter.
- Spread freshly grated gruyere across the top of you sheets and roll it up very tightly the long way. See video if you need further instruction.
- Slice into 12 rounds with a sharp knife.
- To a 12 muffin tin, brush each cup with butter, this will take about ½ tbsp.
- Add the phyllo bites onto the muffin tin. If you are going to refrigerate and bake later, this is where you need to cover it and pop it in the frdige.
- Top each phyllo bite with ½ tbsp of melted butter. Bake for 20-25 minutes or until golden. Check at the 15 minute mark because every oven is different.
- Take out of the oven and while still hot, drizzle honey all over them
- Top with chives, toasted almonds and that is it!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So you use about 10 phyllo sheets? And you put melted butter between every other sheet? So you do that 5 times? Or do I have this wrong? With a new recipe specifics really help me. Thank you!
Hey Anne, I do it every other or every 3 sheets. You honestly don’t have to be very picky with it. It will turn out great as long as you make sure to do it on a few.
These sound delicious! Can they be prepared ahead and frozen before baking?
Hey Carla, I’ve never tried it with freezing them, but I know they can be prepared and refrigerated. I added it into the directions in the recipe, that way you’ll know exactly where you would stop making them and pop them in the fridge. Let me know what you think!
I’m sure almonds are delicious but we have a family member with nut allergies, do you have other suggestions for toppings.
Hey Julia,
Honestly, you could just leave them off and it would still be great. If it’s a tree nut allergy and they aren’t allergic to sesame seeds, you could always sprinkle a few of those on top to still have that nutty flavor. But you really don’t need to.