Korean-style cream cheese garlic breads is a combination of a hint of sweetness and savoury garlic butter and gooey cream cheese, these soft, Korean-style cream cheese garlic breads make the best snacks or to serve as an appetizer.

What You’ll Need To Make Korean-Style Cream Cheese Garlic Bread

• 6 Brioche or white bread rolls (about 10cm each)
• 250g cream cheese, at room temperature, chopped
• 2 tbsp caster sugar
• ⅓ Cup (80ml) thickened cream
• 125g butter, melted, cooled
• 2 garlic cloves, crushed
• 1 egg
• 2 tbsp milk
• 2 tbsp finely grated parmesan
• 1 tbsp chopped fresh continental parsley leaves

How To Make Korean-Style Cream Cheese Garlic Bread

1. First, preheat your oven to 180˚C/160˚C fan forced and line a large baking tray with baking paper. Using a small, serrated knife, cut each bread roll into 8 wedges, be sure not to cut all the way through (leave the base intact).

2. Next, beat the cream cheese and sugar in a bowl until smooth using and electric beater then add the cream and beat until combined. Transfer mixture to a piping bag fitted with a 1cm plain nozzle. Pipe cream cheese mixture in the cuts of 1 bread roll, starting from the centre and piping to the outside. Do the same with the remaining cream cheese mixture and rolls.

3. Whisk together the butter, egg, garlic, and milk in a bowl until combined. Dip the rolls, upside down into the butter mixture one at a time, turning to coat and allowing mixture to sink into the cuts. Place the rolls on a prepared tray with the cut side up. Use the remaining butter mixture to spoon over each roll and sprinkle with parmesan.

4. Bake in the oven for 10 minutes or until the filling is just set. Sprinkle with parsley and serve warm.

This amazing recipe will pair lovely with our kung pao chicken with cauliflower rice recipe.

Nutritional Info