French Onion Pull-Apart Snowflake Bread
This is the holiday app of your dreams: sweet caramelized onion jam and nutty Gruyère cheese wrapped in buttery puff pastry that’s shaped into a festive snowflake design and sprinkled with freshly grated Parmesan for an extra cheesy finish. It’s sweet, savory and easy to devour.
For another look at how to make this easy appetizer, check out the step-by-step guide on the Williams Sonoma Taste blog.
Ingredients:
- All-purpose flour, for dusting
- 2 sheets frozen puff pastry, thawed
- 1/2 cup (4 oz./125 g) Williams Sonoma Caramelized Onion Jam
- 1 cup (8 oz./250 g) grated Gruyère cheese
- 1 egg plus 1 teaspoon water, lightly beaten
- Freshly grated Parmesan cheese, for serving
- Flaky sea salt, for serving
Directions:
Preheat the oven to 375°F (190°C) degrees. Lay 1 sheet of puff pastry on a piece of lightly floured parchment paper. Dust the pastry very lightly with flour. Gently stretch the puff pastry into a rectangle approximately 12 inches (30 cm) wide and 16 inches (40 cm) long. Dust lightly with flour again.
Using an upside-down dinner plate, trace a 10-inch (40-cm) round and use a sharp knife to cut the puff pastry into a circle; remove and reserve the scraps for another use. Slide the parchment onto a sheet pan and transfer to the fridge.
On a separate piece of parchment, repeat the circle-cutting process with the other sheet of puff pastry and set aside. Remove the other round of puff pastry from the fridge. Spread the caramelized onion jam over the surface of the pastry round, leaving a 1/4-inch border around all sides. Then sprinkle with cheese, again, leaving a 1/4-inch border.
Carefully top with the other puff pastry round and press gently around the edges to seal. Place a shot glass (or another object with a 2-to-2 1/2-inch diameter) in the center of the circle, and press down lightly to create an indent. This will only be used as a guide for a symmetrical snowflake and will be removed before baking.
Using a sharp knife, cut the pastry into quarters, stopping the knife where the shot glass begins. Then cut each section in half, and then cut those sections in half so that you end up with 16 equal sections. Working with 2 sections at a time, twist the sections away from each other 3 times and join the ends together by pinching firmly to seal. Some of the filling may come out as you work, so either gently place it back between the layers of puff pastry, or eat it as a snack.
Continue twisting and pinching the puff pastry until you have the eight points of a snowflake. Remove the shot glass, and brush the surface and sealed edges with the egg wash. Place the pastry snowflake in the freezer for 10 minutes.
Transfer to the center rack of the oven and bake until pastry is puffed up and golden brown, 25 to 30 minutes. Remove from the oven and allow to cool for 5 minutes on the sheet pan. Top with freshly grated Parmesan and a light sprinkle of flaky salt. Enjoy warm.
Serves 4 to 8.
Belle English, Williams Sonoma Test Kitchen Director
Recommended Products:
-
Sugg. Price $69.95 Our Price $59.95
-
$49.95
(29)
-
$139.95
-
$24.95
-
$12.95
-
$12.95
-
$10.95
