Cheese (Graviera) with apricot, rosemary and garlic in puff pastry#bakedgruyere#holidaya#shorts
1 (5.3oz) package of Emmi Le Gruyère AOP cheese cut up into 1/2” cubes
1 sheet puff pastry, thawed
1/3 cup apricot preserves
1/3 cup toasted walnuts, chopped
1 clove garlic, chopped
1 tbsp fresh rosemary, chopped
2-3 tbsp hot honey
Egg wash (1 egg beaten with 1 tbsp water)

Directions
Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
In a bowl, combine the Gruyère cheese cubes, garlic and rosemary. Toss to combine and set aside.
Lay 1 sheet of puff pastry down on a surface that’s been sprinkle with flour.
Spoon the apricot preserves in a circle in the center of the pastry square. Pour the seasoned cheese cubes into a pile on top of the preserves in the center of the pastry.
Drizzle with the hot honey.
Fold the four sides up around the Gruyère cheese cubes making sure that it is sealed well. Brush the entire puff pastry with the egg wash.
Transfer to the baking sheet and refrigerate for at least 30 minutes before baking.
Bake for 25 minutes or until the pastry is completely golden.
Serve on a cheese board with fruit, crackers or toasted baguette.

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