Flaky bites with apples, beer caramelized onions and Gruyere cheese

  • Preparation 45 min
  • Cooking 45 min
  • Servings 35 bites
  • Freezing Absolutely



  • 1 giant Vidalia onion, cut in half then finely sliced
  • Olive oil
  • 4 Cortland apples, peeled and cored, cut in thin slices
  • 1/3 cup Éphémère Apple beer by Unibroue
  • 1 tablespoon maple syrup
  • 2/3 pinches fennel seeds
  • 450g flaky dough, thawed and very cold
  • 2 cups Gruyère cheese, grated
  • Salt and ground pepper



  • Preheat the oven at 400°F. Line a baking tray with parchment paper.
  • In a big skillet at medium-low heat, add 3 tablespoons olive oil and the onions. Season with salt and pepper then stir well. Cook slowly to caramelize for about 10-12 minutes. Add oil if necessary. Onions must not sear, lower heat if that is the case.
  • Crank to medium-high heat then add the apples, beer, maple syrup and fennel seeds. Season with salt and pepper, stir well and continue cooking for 5-6 minutes, until liquid has evaporated. Remove from heat and let cool down 5 minutes.
  • On a floured working surface, roll down the dough to form a 42 cm x 30 cm rectangle, then cut in 6 cm X 6 cm squares. Place the squares on the parchment paper then add about 1 teaspoon of the mix on each of them. Make sure they all have onions and apples! Add the cheese on top then place in the oven. Cook for 20-25 minutes, or until dough and cheese is golden. Let cool down 2 minutes before eating.