Black Sesame Cheesy Garlic Puff Pastry
Introducing our take on the viral upside down puff pastry trend! This recipe is reminiscent of cheesy garlic bread, but has all the CRONCH + flaky texture from the puff pastry. The black sesame’s nuttiness + sweetness complement this dish, making it a yummy appetizer for any dinner party.
Black Sesame Cheesy Garlic Puff Pastry
Rated 5.0 stars by 1 users
Servings
6 pastries
Prep Time
15 minutes
Cook Time
1 hour
Introducing our take on the viral upside down puff pastry trend! This recipe is reminiscent of cheesy garlic bread, but has all the CRONCH + flaky texture from the puff pastry. The black sesame’s nuttiness + sweetness complement this dish, making it a yummy appetizer for any dinner party.
Author:Bianca Fernandez
Ingredients
- 1 head of garlic
- 2 tablespoons olive oil
- Pinch of salt
- 3 oz cream cheese, softened
- 1 sheet premade puff pastry, thawed
- 3 tablespoons parsley, chopped
- Flaky sea salt
- 1 cup mozzarella cheese, grated
- Roasted garlic cream cheese
- 3 tablespoons Black Sesame Crunchy Butter
- 1 egg
Roasted Garlic Cream Cheese
Black Sesame Cheesy Garlic Puff Pastry
Directions
Roasted Garlic Cream Cheese
Preheat oven to 400F/205C.
- Cut ½ inch off the top of the bulb of garlic to expose the cloves.
- Place on a baking sheet and drizzle on olive oil and salt. Lightly cover with aluminum foil.
- Bake for 30-45 minutes, or until cloves are browned and soft. Let cool, then remove cloves using your fingers, small fork, or knife.
- Mix softened cream cheese and roasted garlic until combined.
Black Sesame Cheesy Garlic Puff Pastry
Preheat oven to 375F/190C. Line baking sheet with parchment paper.
- Cut thawed puff pastry sheet into 6 rectangles.
- On baking sheet, scatter the parsley, salt, and cheese where you’ll place the puff pastry rectangles.
- Spread roasted garlic cream cheese and Black Sesame Crunchy Butter on one side of each puff pastry rectangle.
- Lay the pastry (cream cheese side down) on top of the parsley, salt, and cheese.
- Use a fork to crimp the edges of each puff pastry.
- In a small bowl, beat egg. Brush the beaten egg on top of each pastry as egg wash.
- Bake for 10-15 minutes, or until pastry is puffed and golden brown. If they are too puffy, you can gently push down on them using a spatula. Let cool for 3 minutes, then use a spatula to flip them over.
- Optional: if you want the pastries even cheesier for that cheese pull, sprinkle on a little more mozzarella cheese on top. Place back in oven until cheese is melted.
- Enjoy!
Recipe Note
You can store these in an airtight container in the fridge for up to 4 days or freezer for up to 1 month. Reheat in oven at 375F/190C for 5-10 minutes, or until pastry is crispy again.
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