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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
- Muffin tin (12-cup)
- pastry brush
- Sharp knife
- plastic wrap
Ingredients
- 8 oz phyllo dough, thawed (you will use half of one stack and save the other half for later use)
- 10 tbsp unsalted butter, melted, divided
- 8 oz gruyere, rind removed, freshly grated
- 6-12 tbsp honey
- 3 tbsp chives, chopped
- ¼ cup almonds, chopped, toasted
Instructions
- Prepare the Oven: Preheat oven to 400°F (204°C).
- Prepare the Phyllo: Unroll the 8 oz package of phyllo. Remove about 10 sheets for this recipe. Immediately roll the remaining sheets in plastic wrap to prevent drying.8 oz phyllo dough
- Assemble the Rolls: Lay the phyllo sheets flat. Brush melted butter between every 2-3 layers, you should use about 3 tablespoons total. Distribute the grated gruyere evenly across the top sheet. Roll the sheets tightly lengthwise into a long cylinder.8 oz gruyere, 3 tbsp unsalted butter
- Cut and Arrange: Brush each cup of a 12-cup muffin tin with melted butter. Slice the cylinder into 12 even rounds using a sharp knife. Place one round into each prepared muffin tin cup.1 tbsp unsalted butter
- Bake the Bites: Top each phyllo bite with ½ tbsp melted butter. Bake for 20-25 minutes or until golden brown, checking for doneness at the 15-minute mark.6 tbsp unsalted butter
- Finish and Serve: Remove from the oven. Drizzle ½-1 tbsp honey over each bite while hot. Garnish with chopped chives and toasted almonds.6-12 tbsp honey, 3 tbsp chives, ¼ cup almonds
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.
Is the cheese between each buttered layer or just on the top layer?
Thanks!!
Hi RJ, The cheese is spread just on the very top layer before you roll it up. Let me know how you like it!
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.
Is that a mini muffing tin, or regular size tin that you are using? Looks delicious!
Hey Eileen. It is a regular muffin tin. Let me know how you like it!
Looks amazing!
Thanks Doreen! Let me know if you try it.
Can I use puff pastry for this ( I have a gf one )
?
Hey,
Yes you can do use puff pastry instead. Let me know how you like it.
I am traveling and will only have space to heat these up. Do you suppose I can cook them fully, let them cool, and warm up in the oven come time to serve?
Hi Hannah,
I wish I could tell you that it works but honestly, whenever I’ve made these they’re eaten immediately and I’ve never actually had the chance to reheat them. I think it could work. I would try reheating them at 350°F for maybe 5-8 minutes, just keep an eye on them. And add the toppings after reheating. If you do try it let me know how it goes because I’m curious!
Can you bake them the day before then reheat in the oven?
Hi Debbie,
These don’t reheat well. I’m sorry! If you are wanting to make them ahead, the best thing to do is you can make the entire phyllo bite, then stop before you cut it. Cover it really well and store it in fridge up to 24 hours beforehand. When you’re ready, it’s really quick to slice it, add the melted butter, bake and add the toppings. These are SOOO good fresh out of the oven too.
These look amazing! Can you take these as an appetizer to a party, pre-made? I wouldn’t be able to bake them there
Hey Lori, Yes. Bake them ahead, let them cool completely, and transport as-is. They’re still great at room temp and reheat well if you do want to warm them up briefly before serving.
I’m confused! You say to use an 8 ounce package of phyllo in the ingredients. Then in the instructions, you say to take half of the sheets (which would be about 5 sheets since the 8 oz roll says it has 10 sheets). So then do you butter, cheese, roll up and slice that into 6 pieces and do the same with the other 5 sheets? Or do you cut each roll into 12 so you end up with 24 pieces total? Or am I completely off-base with my interepretation of “take half of the phyllo sheets”?
Hey Robin,
This one was actually a bit tricky to explain! I listed the 8 oz package since that’s what you’re buying, but you only need 10 sheets (about half of one stack) for these. I wasn’t sure how to word it because I didn’t know if people would realize what I was saying if I just listed 4 oz.
I re-worded everything on the recipe card, so hopefully it makes more sense. You layer 10 sheets, roll them into one cylinder, and slice that into 12 rounds. Definitely check the video if you want to see the roll-up in action! It’s MUCH easier to show it than it is to explain it. I hope this helps!