The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This lazy garlic puff pastry bread is the kind of shortcut recipe that still feels homemade and generous. Store-bought puff pastry gets layered with soft garlic-dill butter, brushed until glossy, and baked into a golden pull-apart loaf that is crisp at the edges and tender inside.
Lazy Garlic Puff Pastry Bread
Course: Appetizer, Side Dish, SnackCuisine: Eastern European-inspiredDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
30
minutesCalories
455
kcalTotal time
45
minutesA flaky pull-apart puff pastry bread filled with garlic, butter, and fresh dill. Serve it warm with soup, borscht, or as an easy savory snack.
Ingredients
500 g puff pastry dough, thawed
100 g soft butter
4 to 5 garlic cloves, finely chopped or grated
1 bunch fresh dill, finely chopped
Salt, to taste
Black pepper, to taste
1 egg yolk
1 to 2 tablespoons milk
Instructions
- In a bowl, mix the soft butter with the garlic and dill. Season with salt and black pepper to taste.
- Place the thawed puff pastry on a lightly floured surface. Roll it out slightly if needed.
- Spread the garlic butter mixture over the pastry in a thin, even layer.
- Cut the dough into strips or squares. Fold or stack the pieces into a baking dish, placing them close together.
- Mix the egg yolk with the milk, then brush the top of the bread with the mixture.
- Bake in a preheated oven at 180 C / 350 F for 25 to 30 minutes, until golden, puffed, and flaky.
- Serve warm with borscht, soups, or as a savory snack.
Notes
- Use fully thawed puff pastry, but keep it cool so the butter layers bake up flaky.
- Fresh dill gives the best flavor here; parsley can work in a pinch, but the result will taste milder.
- If the top browns too quickly, loosely cover it with foil for the last few minutes of baking.
- Best served warm, while the pastry is crisp and the garlic butter is fragrant.
Extra Tips for Garlic Puff Pastry Bread
This recipe is meant to be easy and flexible. A loaf-style baking dish works especially well for the pull-apart shape, but any small baking dish that holds the pieces snugly will do. The bread is richest and flakiest when served warm, so bake it close to serving time. It pairs especially well with borscht, creamy soups, vegetable soups, or a simple salad.
