Description
These festive Gruyère Phyllo Bites are the perfect holiday appetizer: crispy, buttery layers of baked phyllo filled with creamy melted Gruyère, a bright, sweet-savory mix of pistachios, roasted almonds and dried cranberries, topped with a drizzle of honey. They’re simple, elegant, and ideal for any holiday gathering.
Recipe by Sherly Sarkizzadeh from The Healthyish Food.
Ingredients
6 sheets Athens® Phyllo Dough, thawed according to package
instructions
- 6 tablespoons butter, melted
- 1 ½ cups Gruyère cheese, shredded
- 3 tablespoons roasted pistachios, finely chopped
- 3 tablespoons roasted almonds, finely chopped
- 2 tablespoons dried cranberries finely chopped
- 2–3 tablespoons honey, for drizzling
- Fresh thyme, for garnish (optional)
- Pinch of flaky sea salt (optional)
Directions
1. Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F. Grease a 12-cup muffin tin. Unroll phyllo sheets and cover with plastic wrap, then a slightly damp towel to prevent drying out. Lay one phyllo sheet on a clean surface and lightly brush with melted butter. Layer another sheet on top, brush with butter, and continue until you have 6 buttered sheets total.
2. Add the filling: Evenly sprinkle the entire layered sheet stack with
Gruyère, pistachios, almonds, and dried cranberries, leaving about ½
inch border along one long edge.
3. Roll into a log: Starting from the long edge without the border,
gently roll the phyllo into a tight log (like a jelly roll). Brush the
outside of the log with a little more melted butter to seal.
4. Slice into spirals: Using a sharp serrated knife, cut the log into 12
equal pieces. Place each slice cut-side up into the greased muffin tin.
5. Bake: Bake for 18–22 minutes, or until the spirals are deep golden
brown and crispy.
6. Finish & serve: Drizzle warm spirals with honey. Add a pinch of flaky
sea salt and a few leaves of fresh thyme if desired.
