Recipe courtesy of Katie Lee Biegel
Ooey Gooey Gruyère in Puff Pastry
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 230
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 13 g
- Cholesterol
- 73 mg
- Sodium
- 290 mg
Beware, if you make this, you will consume all of it. There used to be a bakery in Wainscott, New York, called Breadzilla that made the most amazing Gruyère bread. Ryan and I would take it home, put it in the oven to let the cheese melt, them schmear it with apricot jam, eating every bite while we drank an ice cold Chardonnay. Sadly, Breadzilla closed. I was inspired by the Gruyère bread to put a spin on the standby of Brie in puff pastry (why should Brie have all the fun??), and it is crazy, crazy good.
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 230
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 13 g
- Cholesterol
- 73 mg
- Sodium
- 290 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Lightly flour a clean work surface. Use a rolling pin to lightly roll out the puff pastry. Spread the apricot jam on the pastry.
- Pile the Gruyère in the middle of the pastry, then wrap the corners up around (as if you were making a crostata, leaving the center open). Drizzle the exposed cheese with the honey.
- Use a pastry brush to paint the egg wash on the pastry. Sprinkle with salt and bake until the pastry is golden brown and the cheese is totally melted, about 25 minutes. Slice and serve on a board filled with prosciutto, apples, dried fruit and nuts.
