Phyllo Bites
Crispy phyllo dough rolled with grated gruyere cheese, baked until golden, and finished with a honey drizzle, toasted almonds, and fresh chives.
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
Nutrition
Calories: 267kcal, Carbohydrates: 20g, Protein: 7g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 44mg, Sodium: 217mg, Potassium: 61mg, Fiber: 1g, Sugar: 9g, Vitamin A: 514IU, Vitamin C: 0.5mg, Calcium: 148mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.