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Korean-style cream cheese garlic breads recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Savory garlic butter and cream cheese-filled bread bites, perfect as snacks or appetizers.
Ingredients:
  • 6 (about 10cm each) brioche or white bread rolls
  • 250g cream cheese, at room temperature, chopped
  • 40.00 gm caster sugar
  • 80ml (1/3 cup) thickened cream
  • 125g butter, melted, cooled
  • 2 garlic cloves, crushed
  • 1 egg
  • 41.20 gm milk
  • 40.00 ml finely grated parmesan
  • 20.00 ml chopped fresh continental parsley leaves
Instructions:
  • Preheat your oven to 180C/160C fan forced. Line a large baking tray with baking paper. Using a small serrated knife, slice each bread roll into 8 wedges without cutting all the way through, ensuring to leave the base intact.
  • In a bowl, use electric beaters to whip the cream cheese and sugar until smooth. Pour in the cream and beat until fully combined. Next, transfer the mixture to a piping bag with a 1cm plain nozzle. Fill the cuts of each bread roll with the cream cheese mixture, starting from the center and working your way to the edges. Repeat with the rest of the rolls and cream cheese mixture.
  • Combine butter, garlic, egg, and milk, and whisk until smooth. Dip rolls one by one into the mixture, ensuring they are well coated and the liquid seeps into the cuts. Arrange rolls cut-side up on a baking tray. Drizzle any leftover butter mixture on top of each roll and sprinkle with parmesan.
  • Bake for 10 minutes until the filling is just set, then sprinkle with fresh parsley before serving warm.

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