I’m an equal opportunity cheese lover but there’s just something extra special about the rich, nuttiness of bold Gruyère. Pair it with a fruity preserve & flaky pastry for utter perfection!
Active Time: 10 min.
Total Time: 30 min.
Servings: 16
INGREDIENTS
- 1 sheet puff pastry, thawed
- 6 ounces gruyere cheese, cut into 16 cubes
- 3 – 4 tablespoons apricot jam/preserves OR (cherry, grape, apple)
- 3-4 tablespoons sliced or chopped almonds
- 3-4 sprigs fresh thyme (leaves stripped from woody stems)
- Honey or maple syrup for garnish
Roadmap:
- Preheat the oven to 400F and grease a muffin tin well with cooking spray or butter. Roll out the defrosted puff pastry sheet to sear creases. Cut into 16 squares using a sharp knife or pizza cutter.
- Baking options:
ONE BATCH: You can bake all 16 at once using 2 muffin tins - TWO BATCHES: Put 4 squares of puff pastry into the fridge to store while the others bake.
- Place one square of puff pastry into each muffin tin & poke bottom with fork 2-3 times. Layer a cube of gruyere cheese followed by 1/2 teaspoon jam, a pinch of almonds & sprinkle of thyme onto each square of puff pastry. Bake the pastries in the preheated oven for 18-22 minutes or until the puff pastry starts to turn golden brown around the edges.
- Allow the pastry to sit in the muffin tin for a few minutes before removing to your serving tray. Serve immediately garnished with a drizzle of honey or maple syrup.
