Skip to Content

Wild Garlic Rolls With Puff Pastry

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.

I made them last Saturday for light dinner and they disappeared in no time. Serve the wild garlic knots for brunch, lunch, dinner, as a snack or appetizer.

Here is what you’ll need to make 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
  • salt and pepper to taste
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 100 g (3.5 oz) feta cheese

For the topping

  • 1 egg yolk and ½ tablespoon milk to brush the rolls before baking
  • About 2 tablespoons sunflower and pumpkin seed mix

How to make wild garlic bread rolls with puff pastry

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.

More easy, quick and delicious puff pastry recipes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Brunch, Dinner, Lunch, Snack
Cuisine: European
Keyword: puff pastry swirls, recipes with wild garlic, spring, wild garlic, wild garlic knots, wild garlic swirls
Servings: 14 Wild Garlic Snails
Author: Ester | esterkocht.com

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.

Did you make these cheese and wild garlic swirls? I’d love to hear from you! Simply write a comment and add rating to it.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.