Easy Gruyere and Fig Jam Phyllo Bites Appetizer
These Gruyere and Fig Jam Phyllo Bites are a show-stopping appetizer for your next gathering!
This easy appetizer comes together in about 30 minutes.
The nutty gruyere cheese pairs beautifully with the sweet fig jam wrapped all together in these phyllo bites. Top with fresh thyme, crunchy pecans and a touch of honey for a burst of flavour!
I love making appetizer recipes with gruyere cheese like this puff pastry baked gruyere and these puff pastry gruyere apricot jam bites. But, I really wanted to make a delicious appetizer using phyllo dough since it’s so versatile and delicious!
Why you’ll love these appetizer bites
- Easy: Use store-bought phyllo dough to make these phyllo bites so there’s no fussing around with pastry.
- Quick: Make these in about 30 minutes for your next party or next gathering; your guests will love them!
- Versatile: Switch up the flavours by using fig jam and rosemary during the holiday season.
What is phyllo dough?
Phyllo pastry (also knows as ‘Filo’) is a very thin dough, often used in Greek recipes. Usually it’s brushed with butter or olive oil so it becomes very crispy when baked. Don’t confuse phyllo dough with puff pastry – they are made of very different ingredients.
Ingredients needed
Phyllo dough: you’ll need 9 thawed phyllo sheets, about half of a package of phyllo dough; you can take what you need from the package and refreeze the rest
Butter: melt unsalted butter to use in the muffin tin and with the phyllo sheets
Gruyere cheese: nutty gruyere cheese pairs lovely with the slight sweetness of fig jam
Parmesan cheese: parmesan cheese adds a nice saltiness to the mix
Fig jam: the sweetness of the fig jam pairs lovely with the gruyere cheese
Garnishes: crunchy pecans, fresh thyme leaves and honey are wonderful garnished for this easy bite-size appetizer; I love to add chili flakes too!
How to make these gruyere phyllo bites
- Move one of your oven racks to the top-third of your oven. Leave the phyllo in the package until ready to use otherwise it will dry out.
- Preheat the oven to 375F and line a small sheet pan with parchment paper.
- Next, unroll and then lay out 9 phyllo sheets in one flat pile (re-roll the phyllo dough you’re not using, wrap tightly and refreeze for later use).
- Save about 2 tablespoons butter for brushing the bites before baking. Then, brush every 3 sheets lightly with butter. When you get to the last sheet, brush with butter and then spread the fig jam over the entire sheet. Next, sprinkle the freshly grated gruyere cheese, freshly grated parmesan cheese and finely chopped pecans evenly over the jam layer.
- From the long edge, tightly roll up the phyllo sheets into a one long log. With a sharp or serrated knife, cut the log into 12 equal pieces / rounds, about 1 inch in width.
- Place each round cut-side down on the parchment paper lined baking sheet. Brush the remaining melted butter on top of each round and on the sides where the phyllo might be unrolling a bit.
- Bake for 20-24 minutes in the top-third of the oven, until just turning golden brown around the edges.Let the rounds sit for 5-10 minutes before placing on a serving platter or plate. Immediately drizzle honey over top of each round and then garnish with finely chopped pecans and thyme leaves. Optional: add a sprinkle of chili flakes to garnish.
Tips & tricks
- Make sure to defrost the phyllo dough according to package directions well ahead of time. I like to place it in the fridge overnight to be ready to use the next day.
- You’ll most likely have half a package of phyllo dough that you do not use and the great thing is you can re-wrap and re-freeze it to use another time!
- Make these ahead of time, about 1 hour before guests arrive and they can be served at room temperature.
- Get creative and serve these as a part of a charcuterie board too!
Variations
Switch up the jam is a great idea depending on the season.
For Spring & Summer: try cherry or grape jam with pistachios or almonds for garnish
For Fall & Winter: try cranberry or apple jam with walnuts as garnish, especially on Christmas eve.
Common questions
Phyllo dough can be found in the freezer section of your local grocery store. Make sure to double-check that you’re buying phyllo dough (don’t confuse it with puff pastry which is completely different!)
While Gruyere cheese is preferred for this recipe, in a pinch you can use another type of cheese. An old cheddar cheese, swiss cheese or gouda cheese would work well in place of gruyere cheese and still make a delicious finger food to serve to guests.
This recipe has only been tested on a baking sheet. However, if you decide to make these in a muffin tin, I would suggest using muffin tin liners so that they don’t stick to the pan.
How to store
These phyllo bites are best on the day they’re made but leftovers can be stored in an airtight container for 2-3 days in the fridge. I recommend reheating in an oven preheated to 300F until warmed through.
More easy appetizer bites to love from the blog
- Mini Chicken & Waffles Bites with Hot Honey
- Easy Buffalo Chicken Puff Pastry Bites Appetizer
- Mini Pepperoni & Hot Honey Pizza Puff Pastry Tarts
Easy Gruyere and Fig Jam Phyllo Bites Appetizer
Ingredients
- 9 thawed phyllo dough sheets (about 1/2 package phyllo)
- 6 tbsp unsalted butter, melted
- 1 1/2 cups finely grated gruyere cheese (about 90 grams / 3 oz block of cheese)
- 1/2 cup finely grated parmesan cheese (about 30 grams / 1 oz block of parmesan cheese)
- 1/2 cup fig jam
- 1/4 cup finely chopped pecans plus more for garnish
- garnish: fresh thyme leaves
- garnish: honey to drizzle
- garnish: chili flakes
Instructions
- Move one of your oven racks to the top-third of your oven. Leave the phyllo in the package until ready to use otherwise it will dry out.
- Preheat the oven to 375F and line a small sheet pan with parchment paper.
- Next, unroll and then lay out 9 phyllo sheets in one flat pile (re-roll the phyllo dough you're not using, wrap tightly and refreeze for later use).
- Save about 2 tablespoons butter for brushing the bites before baking. Then, brush every 3 sheets lightly with butter. When you get to the last sheet, brush with butter and then spread the fig jam over the entire sheet. Next, sprinkle the freshly grated gruyere cheese, freshly grated parmesan cheese and finely chopped pecans evenly over the jam layer.
- From the long edge, tightly roll up the phyllo sheets into a one long log. With a sharp or serrated knife, cut the log into 12 equal pieces / rounds, about 1 inch in width.
- Place each round cut-side down on the parchment paper lined baking sheet. Brush the remaining melted butter on top of each round and on the sides where the phyllo might be unrolling a bit.
- Bake for 20-24 minutes in the top-third of the oven, until just turning golden brown around the edges.Let the rounds sit for 5-10 minutes before placing on a serving platter or plate. Immediately drizzle honey over top of each round and then garnish with finely chopped pecans and thyme leaves. Optional: add a sprinkle of chili flakes to garnish.
