Korean Cream Cheese Garlic Bread
Golden brown and crispy on the outside, soft and creamy on the inside, these Korean Cream Cheese Garlic Bread are full of buttery garlic flavor and aroma. They are always a hit for appetizers, brunches or dinner parties.
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Servings: 8 servings
Ingredients
For The Bread
- 8 medium dinner rolls, store-bought or made from scratch
For Cream Cheese Filling
- 8 ounce (226g/1 block) full-fat cream cheese, softened to room temperature
- 1/4 cup (60ml) heavy cream, cold
- 1/4 cup (28g) powdered sugar, sifted
For Garlic Butter Mixture
- 1/2 cup (1 stick/113g) unsalted butter
- 8-10 garlic cloves, roughly chopped
- 1/4 cup (60ml) heavy cream, or half and half, or whole milk
- 2 tablespoons (15g) powdered sugar, sifted
- 1/4 teaspoon salt
- Parsley or thymes, chopped or dried Italian seasonings
Instructions
Make Cream Cheese Filling
- In a medium mixing bowl, whisk the softened cream cheese and powdered sugar until everything is smooth and sugar is completely dissolved.
- Whisk in heavy cream until combined. The mixture should be smooth, creamy and thick enough to pipe. Transfer the cream cheese filling to a piping bag and set aside.
Make Garlic Butter Mixture
- In a medium pan, fry butter and chopped garlic over medium-low heat until fragrant and light golden. Make sure you will remove from the heat once the mixture turns light golden, not burnt. Transfer the mixture to a small mixing bowl and let it cool a bit.
- Once the garlic butter mixture is still warm, add in heavy cream, sugar, salt, chopped parsley (thymes, or Italian seasonings, herbs of choice) and whisk together until combined. The mixture should be garlicky, slightly sweet and salty. Adjust the seasonings to taste if desired.
Assemble The Bread
- Cut each bread into 6 or 8 equal wedges. Make sure to NOT cut all the way through, I usually make one cut down to the middle with a bread knife.
- Use a pastry brush to brush a layer of garlic butter mixture between each wedge, then pipe a line of the cream cheese filling between them. Do it very carefully so you will not break the wedges.
- Coat the bread by brushing a layer of garlic butter mixture outside (top and the sides) using a pastry brush. Another quick way to coat the bread is that you can dip whole bread into the garlic butter mixture halfway through to coat the top and let it sink into the wedges. Sprinkle parsley on the outside of the bread if desired.
- Bake the garlic breads for 8 to 10 minutes or until the bread is golden brown and crispy on the outside. Remove the breads from the oven and let it cool for a few minutes. Serve it warm.
- Once cooled, store the cream cheese garlic bread in an airtight container for up to 4 days in the fridge or freeze them for up to 2 months. Reheat in a 350°F oven for 5 to 10 minutes before serving.
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