Puff Pastry Garlic Knots

One thing about the having learnt to use the freezer, is it becomes sort of a treasure chest, and anything that I would not want to throw away, and or store for posterity, remains untouches(literally) for ages. As I said in my post before, I am working on moving to another house in about a month or so, and now all I want to do is to use things up. Especially, things I had not known existed, or that I have chosen to ignore quite a while. One such thing is a lone sheet of puff pastry that remained after I used up the first sheet for something I don’t even remmeber. 🙂 I probably bookmarked about 10 recipes so far to use up this one sheet of puff pastry. Finally, redemption was today…when I found this recipe for ‘Garlic Knots’ at the puff pastry website. I am staying away from sweets, so I really wanted to put this sheet of puff pastry to make something savory and not sweet and I modified the recipe slightly to suit my taste. The outcome was a very garlicky herby bread that was delightful for an evening tea time snack.

Here is my version.
1 sheet of puff pastry thawed
1 egg
2 tbsp garlic, roughly chopped
2 tbsp cilantro, roughly chopped
2 tbsp parmesan, grated
2 tbsp mozzarella cheese, grated
2 tbsp pepper jack cheese, grated
pinch salt
pinch pepper
flour, for dusting

Thaw the puff pastry by setting in the refrigerator(from the freezer) overnight. Or outside a couple of hours.

In a small food processor or blender, place the cheeses, salt, pepper and pulse. Add the chopped garlic and the cilantro and pulse to make a coarse mixture. Divide the mixture into two equal portions. Set aside.

Gently unroll the puff pastry and roll it to a square size, dusting with flour as necessary to prevent sticking. Make an egg wash by beating the egg with about a tsp of water.Brush the egg wash over the surface of the puff pastry. In the lower half of the square sprinkle a portion of the cheese mixture. Fold over the plain half over the cheese half, forming a rectangle. Gently roll this rectangle, so as to fuse the filling between the two layers. Now brush the surface of the rectangle also with egg wash. Sprinkle/Press in the remaining cheese over this rectangle. Using a pizza wheel, cut this into thin strips of about 1/2 inch wide. Form a knot using this piece of dough.

Preheat oven to 400 degrees. Layer a baking sheet with parchment and place these garlic knots in a single line. Bake for about 20 minutes or until golden brown. Remove, serve as appetizer or snack.

Verdict: These garlic knots took a green hue from the chopped up cilantro, and the combination of the garlic with the cilantro and the cheese on top of the buttery flaky puff pastry was awesome. The knots were like puffy airy little pretzels and the flavor of the cheese garlic mixture was infused into the pastry by layering it. A super easy and very tasty recipe.

Sending these to ‘Herbs and Flowers – Garlic’, event series by PJ.

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