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This easy pull-apart garlic bread is crispy on the outside, soft in the middle, and packed with garlic butter and fresh dill. Made with puff pastry and simple ingredients, it is a cozy side dish for soups, pasta, barbecue, or a family dinner.
Easy Pull-Apart Garlic Bread
Course: Appetizer, Side Dish, SnackCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
30
minutesCalories
420
kcalCooling time
5
minutesTotal time
50
minutesCrispy pull-apart puff pastry garlic bread layered with butter, garlic, dill, salt, and black pepper.
Ingredients
2 sheets puff pastry, about 500 g
80 g soft butter
5-6 garlic cloves, pressed
Fresh dill, finely chopped
Salt, to taste
Black pepper, to taste
1 egg yolk
1 tablespoon milk
Instructions
- Preheat the oven to 190°C (375°F).
- Press or finely grate the garlic cloves.
- Finely chop the fresh dill.
- Mix the soft butter with garlic, dill, salt, and black pepper until evenly combined.
- Unroll the puff pastry sheets on a clean work surface.
- Spread the garlic butter over the pastry in an even layer.
- Fold or layer the pastry pieces into a baking dish so they sit close together and can be pulled apart after baking.
- Whisk the egg yolk with the milk to make an egg wash.
- Brush the top of the pastry with the egg wash.
- Bake for 25-30 minutes, or until the top is golden brown and the pastry is crisp and fully baked.
- Let the bread cool for a few minutes, then serve warm while the layers are soft inside and crispy outside.
Notes
- Keep puff pastry cold until you are ready to assemble the bread; warm pastry can become sticky and harder to layer.
- Use soft, not melted, butter so the garlic mixture spreads evenly without soaking through the pastry.
- Bake until the center is fully puffed and golden, not only until the top edges brown.
- This bread is best served warm, soon after baking.
Tips for Crispy Pull-Apart Garlic Bread
The easiest way to get a crisp outside and soft center is to keep the pastry chilled while you work, spread the garlic butter in a thin even layer, and bake until the middle has fully puffed. If the top browns too quickly, loosely cover it with foil for the last few minutes so the center has time to finish baking.
