Wild Garlic Rolls With Puff Pastry
These wild garlic rolls stuffed with fresh wild garlic and two kinds of cheese and topped with sunflower and pumpkin seed mix are delicious both warm and at room temperature, and easily prepared. Made with store - bough puff pastry in just 30 minutes.
Servings: 14 Wild Garlic Snails
Equipment
- baking sheet and parchment paper
Ingredients
For the swirly wild garlic roll knots
- 2 store bought puff pastry sheets (fresh or thawed, ca. 275 g/ 10 oz each)
- 2 garlic cloves
- 50 g (about 2 oz) fresh wild garlic leaves
- 175 g (6 oz/ ¾ cup) cream cheese
- ¼ teaspoon cayenne pepper
- salt and pepper r to taste
- 2 tablespoons olive oil
- 100 g (3.5 oz) feta cheese
For the toppping
- 1 egg yolk and ½ tablespoon milk to brush the rolls before baking
- about 2 tablespoons sunflower and pumpkin seed mix
Instructions
- Begin by washing wild garlic. To clean wild garlic, simply wash wild garlic leaves thoroughly under cold running tap water to remove the dirt. Shake the leaves to remove excess water Then finely chop them.
- Next peel and press garlic cloves with the help of garlic press. You can also press garlic by hand if you don’t have a garlic press.
- In a bowl combine cream cheese, finely chopped wild garlic leaves, pressed garlic, cayenne pepper and olive oil and mix well. Taste the cream and season with salt and pepper.
- Now preheat the oven to 200 °C (392 °F) and line a baking sheet with a parchment paper.
- Next unfold the first puff pastry sheet on a lightly floured cutting board. Spread creamy wild garlic spread uniformly thorough over the surface of the puff pastry. Then sprinkle crumbled feta cheese over the top. Unfold the second puff pastry sheet and gently place it over the puff pastry sheet with wild garlic filling.
- Using a sharp knife cut the puff pastry sheet into about 14 equal strips, crosswise. Twist one strip at a time and shape it into a spiral, so that in the end you have something looking like a snail. ‘’hide’’ the little end of the spiral underneath each snail.
- Arrange snails on a baking sheet lined with parchment paper. Don’t forget to leave space between the rolls for them to expand. Next combine egg yolk and about ½ tablespoon milk and mix well. Brush each roll with the egg wash and sprinkle with sunflower and pumpkin seed mix. Bake for about 20 minutes or until golden brown.
- Let the wild garlic bread knots cool for a few minutes and serve warm or at room temperature.