Korean-style cream cheese garlic breads

 


Korean-style cream cheese garlic breads

6 (about 10cm each) brioche or white bread rolls

250g cream cheese, at room temperature, chopped

2 tbsp caster sugar

80ml (1/3 cup) thickened cream

125g butter, melted, cooled

2 garlic cloves, crushed

1 egg

2 tbsp milk

2 tbsp finely grated parmesan

1 tbsp chopped fresh continental parsley leaves

Step 1

Preheat oven to 180C/160C fan forced. Line a large baking tray with baking paper. Use a small serrated knife to cut each bread roll into 8 wedges, without cutting all the way through (leave the base intact).

Step 2

Use electric beaters to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until combined. Transfer mixture to a piping bag fitted with a 1cm plain nozzle. Pipe cream cheese mixture in the cuts of 1 bread roll, starting from the centre and piping to the the outer edge. Repeat with remaining cream cheese mixture and rolls.

Step 3

Whisk together the butter, garlic, egg and milk in a bowl until combined. Working one at a time, dip rolls, top-side down into the butter mixture, turning to coat and allowing mixture to sink into the cuts. Place rolls, cut-side up, on the prepared tray. Spoon remaining butter mixture over each roll. Sprinkle with parmesan.

Satay chicken jaffles

Learn how to peel, chop and crush garlic for use in recipes.

Step 4

Bake for 10 minutes or until filling is just set. Sprinkle with parsley. Serve warm.

 

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