Spacer Garlic Puffs
  | Asymmetry | Cooking | Garlic Puffs |



4 oz. fresh or frozen (thawed) puff pastry sheets (in the frozen pastry section of most grocery stores, or you can make your own)
1 egg yolk
1 tsp water

1/2 c Roasted Garlic Pesto, for which you will need:
15 heads garlic
2 Tbsp extra virgin olive oil
1/3 c water

To make the garlic pesto:

  1. Preheat the oven to 350° F.
  2. Remove the papery outer skin from the garlic heads, but leave the clusters intact.
  3. Brush a shallow roasting pan with 1 Tbsp of the oil. Place the garlic in the pan, add the remaining oil and the water.
  4. Bake about one hour or until the garlic cloves are very tender. If the pan becomes dry during baking, add a bit more water.
  5. Remove the garlic from the oven and allow to cool completely.
  6. Separate the cloves of garlic and pass them through a food mill; discard the skins. In the likely event that you don't have a food mill, carefully squeeze the garlic out of its skin—it will probably be a little messy—and purée in a blender or food processor.
  7. Refrigerate, tightly covered, until ready to use. This will keep for two days.
Makes two cups.

To make the puffs:

  1. Preheat the oven to 400° F.
  2. Cut the puff pastry into four inch-wide strips. Roll them out very thin until they are about two inches wide. Prick all over with a fork.
  3. Spread two pastry strips with the garlic pesto. Top with the remaining two strips and cut each "sandwich" crosswise into ten pieces. Arrange the puffs on baking sheets.
  4. Mix the egg yolk and the water. With a pastry brush, brush each puff with egg wash. Bake until golden brown, 7 to 10 minutes, and serve hot.
Makes 20 puffs, and they'll go quickly!

Julee Rosso and Sheila Lukins. The New Basics Cookbook. (New York: Workman Publishing, 1989), 28.

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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson