These garlic puff pastry swirls are buttery, garlicky and really easy to make. They taste like a crispy version of garlic knots. To make a batch, you only need five ingredients: puff pastry, garlic, butter, parsley, and parmesan.
How to Make Garlic Puff Pastry Swirls
The full ingredients and steps are listed in the recipe but let’s go over some key steps.
- Start with softened butter. This recipe starts with garlic butter. To make it, mix together softened butter with garlic and parsley. It’s important to use softened butter so everything mixes together easily.
- Roll out the puff pastry. Right of out of the box, the puff pastry is a little thick. Roll it out on a floured counter until it’s about 12×10-inches.
- Top with butter and cheese. Use a spatula and spread the garlic butter all over the pastry. Then sprinkle Parmesan all over the butter.
- Roll into a log. Start with the long end and roll the pastry into a log. If the pastry feels warm or soft, pop it into the fridge for about 20 minutes. Warm puff pastry doesn’t puff. So chilling warm pastry is key to light and flaky garlic swirls.
- Top with more cheese. Add a little more parmesan to the top of each piece. This not only helps them to taste great, it also helps them brown.
- Red Pepper Flakes. Mix some dried red pepper flakes into the garlic butter.
- Oregano and other herbs. Add your favorite herbs to the butter along with the parsley.
Garlic Puff Pastry Swirls
Garlic puff pastry swirls are buttery, garlicky and really easy to make. They taste like a crispy version of garlic knots.
- 4 tablespoons softened butter (2 ounces; 56 grams)
- 4 cloves garlic, minced
- 2 teaspoons dried parsley or 1 tablespoon finely chopped fresh parsley
- 1 sheet puff pastry, thawed and cool
- 1 tablespoon grated parmesan, plus more for topping
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Stir together softened butter, garlic, and parsley until smooth and creamy.
Place the thawed puff pastry on a lightly floured counter. Gently roll out the dough to about 12 inches by 10 inches.
Spread the garlic butter over the pastry. Sprinkle the parmesan over the butter. Starting with the long end, roll the pastry into a log. If the pastry feels warm and soft, chill for 20 minutes. If the pastry still feels cool to the touch, proceed to the next step.
Cut into pieces, about 1 inch and place onto the baking sheet. Sprinkle a little parmesan over each roll.
Bake until golden brown, about 18 minutes. Remove the pan from the oven and let the rolls cool for a few minutes before enjoying them.
Store rolls in an airtight container for up to three days.
Puff Pastry: Use one sheet of puff pastry from a 17 ounce box.