Korean Cream Cheese Garlic Bread
Korean Cream Cheese Garlic Bread
Ingredients
For the Sweet Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
For the Garlic Butter Coating
- 1/2 cup unsalted butter, melted
- 5 garlic, cloves, minced
- 1 egg yolk
- 2 tablespoons fresh parsley, finely chopped
- 1/4 cup Parmesan cheese, freshly grated, plus more for topping
For Assembly
- 4 round bread buns, such as brioche or milk bread
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Prepare the sweet cream cheese filling: In a medium bowl, combine the softened cream cheese and granulated sugar. Mix with a spatula until smooth and creamy, ensuring no lumps remain.
⏱️ 5 min
- 3
Prepare the bread buns: Take each round bread bun and carefully cut it into 6 to 8 wedges, making sure not to slice all the way through the base so the bun remains intact. You want the cuts to create deep pockets.
⏱️ 3 min
- 4
Fill the buns: Transfer the cream cheese filling into a piping bag (or a zip-top bag with a corner snipped off). Pipe a generous amount of the sweet cream cheese filling into each cut and crevice of the bread buns.
⏱️ 5 min
- 5
Make the garlic butter coating: In another medium bowl, combine the melted unsalted butter, minced garlic, egg yolk, and finely chopped fresh parsley. Stir well with a wooden spoon or whisk until thoroughly combined. Stir in the 1/4 cup of grated Parmesan cheese.
⏱️ 5 min
- 6
Coat the buns: Carefully pick up each filled bread bun and dip it thoroughly into the garlic butter mixture, ensuring all the cut surfaces and the top are well coated. You can use a spoon to help pour the mixture into the crevices. Place the coated buns onto the prepared baking sheet.
⏱️ 4 min
- 7
Bake the garlic bread: Grate additional fresh Parmesan cheese directly over the top of each coated bun. Bake for 15 to 18 minutes, or until the bread is golden brown and the filling is bubbly. Serve warm.
⏱️ 18 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Korean Cream Cheese Garlic Bread
Ingredients
For the Sweet Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
For the Garlic Butter Coating
- 1/2 cup unsalted butter, melted
- 5 garlic, cloves, minced
- 1 egg yolk
- 2 tablespoons fresh parsley, finely chopped
- 1/4 cup Parmesan cheese, freshly grated, plus more for topping
For Assembly
- 4 round bread buns, such as brioche or milk bread
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Prepare the sweet cream cheese filling: In a medium bowl, combine the softened cream cheese and granulated sugar. Mix with a spatula until smooth and creamy, ensuring no lumps remain.
⏱️ 5 min - 3
Prepare the bread buns: Take each round bread bun and carefully cut it into 6 to 8 wedges, making sure not to slice all the way through the base so the bun remains intact. You want the cuts to create deep pockets.
⏱️ 3 min - 4
Fill the buns: Transfer the cream cheese filling into a piping bag (or a zip-top bag with a corner snipped off). Pipe a generous amount of the sweet cream cheese filling into each cut and crevice of the bread buns.
⏱️ 5 min - 5
Make the garlic butter coating: In another medium bowl, combine the melted unsalted butter, minced garlic, egg yolk, and finely chopped fresh parsley. Stir well with a wooden spoon or whisk until thoroughly combined. Stir in the 1/4 cup of grated Parmesan cheese.
⏱️ 5 min - 6
Coat the buns: Carefully pick up each filled bread bun and dip it thoroughly into the garlic butter mixture, ensuring all the cut surfaces and the top are well coated. You can use a spoon to help pour the mixture into the crevices. Place the coated buns onto the prepared baking sheet.
⏱️ 4 min - 7
Bake the garlic bread: Grate additional fresh Parmesan cheese directly over the top of each coated bun. Bake for 15 to 18 minutes, or until the bread is golden brown and the filling is bubbly. Serve warm.
⏱️ 18 min•🌡️ 375