Grape Puff Pastry Bites
Simple puff pastry appetizers are delish for any party, like these Grape Puff Pastry Bites made with grapes, rosemary, puff pastry, and Gruyere cheese! These will wow your guests, with each sweet and savory bite.
Oh, we love these cheesy grape puff pastry bites, an appetizer great for any gathering, but very delightful to serve for bunch. The elegant taste of golden puff pastry, combined with grapes (any colour, but preferably seedless), cheese, and walnuts–will amaze you.
Grape Puff Pastry Bites
These delectable little bites are really a nice surprise for guests. We recently served these at an appetizer party, and we heard … you used grapes? Grapes are rarely cooked, but this recipe is a great way to use up any grapes you have in the fridge.
If you have an extra sheet of puff pastry to use, and you don’t want to double this recipe, try this charcuterie tart. It’s a great recipe to use up leftover charcuterie meats and cheese in the fridge, too.
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Why we love this recipe
- Puff pastry bites are a fun and tasty party appetizer.
- You can prep ahead for easy entertaining!
- Pop in the oven and serve warm.
- Great way to use up leftover grapes in the fridge.
You may have heard of the classic Italian dessert, Schiacciata con L’Uva. It’s a Tuscany-inspired dessert recipe with puff pastry, fresh grapes and sugar. We took it up a notch and added cheese and walnuts, for a sweet and savory bite.
Gather these ingredients:
- Puff pastry: this recipe uses 1 sheet, but double the recipe and use 2 sheets.
- Butter: salted
- Red grapes: or any variety of grapes (seedless)
- Walnuts: toasted and chopped
- Rosemary: fresh is delightful
- Gruyere cheese: grated
- Kosher salt to taste
- Egg: for egg wash
How do you make Grape Puff Pastry Bites?
- Preheat oven to 400 degrees.
- Roll out puff pastry into a 12’’x12’’ square. Divide the sheet into 12 squares and place each of them in a lightly greased muffin tin and refrigerate for 20 minutes.
- In a medium saucepan, melt butter over medium-low heat. Add grapes, rosemary, and toasted chopped walnuts and sauté until softened and fragrant, 8-10 minutes. Remove from heat and set aside.
- Take muffin tin filled with chilled puff pastry cups out of the refrigerator. Working quickly, evenly divide the sautéed grapes into each cup. Brush the exposed edges of the pastry with egg wash, then top each cup with the grated Gruyere cheese, about 1 Tbsp. If the tin and puff pastry no longer feel chilled, place in the refrigerator for 5 minutes.
- Bake cups for 20-25 minutes, or until puffed and golden brown. Remove from the oven and serve warm.
How do you serve puff pastry bites?
Serve these bites on a board with other ingredients, like a cheese ball, pears and apples, your favorite crackers, olives, and of course rosemary for garnish.
Optional to serve on a charcuterie board! Or, for brunch, serve with these mango bellinis and ham breakfast casserole!
Tips and substitutions:
- Use any variety of grapes but make sure they are seedless.
- If you don’t have grapes, you can use prunes or figs–both are delish!
- You can even use other fruit, like blueberries or strawberries.
- If swapping out the rosemary, use fresh thyme (but sparingly).
- Prepare the cups ahead and pop in the oven right before serving.
- We think Gruyere is the best cheese, but you can also use brie cheese or goat cheese.
More puff pastry and rustic recipes to try:
- Winter Brie Charcuterie Board
- Winter Rustic Charcuterie Board
- Puff Pastry Nachos
- Caramelized Onion Brie En Croute
Get the Recipe:
Grape Puff Pastry Bites
Ingredients
- 1 sheet puff pastry, thawed
- 3 TBSP butter
- 2 cups red seedless grapes, halved
- ⅓ cup walnuts, roughly chopped
- 1 Tbsp fresh rosemary, finely chopped
- ¾ cup grated Gruyere cheese
- Kosher salt to taste
- 1 egg, use egg whites for egg wash
Instructions
- Preheat oven to 400 degrees.
- Roll out puff pastry into a 12’’x12’’ square. Divide the sheet into 12 squares and place each of them in a lightly greased muffin tin and refrigerate for 20 minutes.
- In a medium saucepan, melt butter over medium-low heat. Add grapes, rosemary, and walnuts and sauté until softened and fragrant, 8-10 minutes. Remove from heat and set aside.
- Whisk the egg white in a small bowl.
- Take muffin tin of chilled puff pastry cups out of the refrigerator. Working quickly, evenly divide the sautéed grape mixture into each cup.
- Brush the exposed edges of the pastry with egg wash, then top each cup with the grated Gruyere cheese, about 1 Tbsp. TIP: If the tin and puff pastry no longer feel chilled, place in the refrigerator for 5 minutes.
- Bake for 20-25 minutes, or until puffed and golden brown. Remove from the oven and serve warm.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I’m assuming you put the puff pastry in the muffin tin before filling it with the grape mixture?
Yes!
Could these be made ahead of time and kept in the refrigerator until it’s time to bake?
We only have made this recipe by baking right away. If you try it, come back and let us know and we will add that tip :)