Roasting garlic in a suacepan on the stove top takes much less time than oven roasting -- and the results are just as delicious.
- Portion size 30 servings
- Credits : Holiday Best 2003
MethodLine 2 rimless baking sheets with parchment paper: set aside.
Filling: Separate and peel garlic cloves; cut large cloves in half. In small saucepan, toss garlic with oil; cover and cook over medium-low heat, shaking pan often, until golden and softened, 20 minutes. Transfer to bowl; using fork, mash until smooth. Add basil, salt and pepper.
On lightly floured surface, roll out pastry into 16- x 12-inch (40 x 30 cm) rectangle. Spread with filling, leaving 1/2-inch (1 cm) border. Whisk egg with 1 tbsp (15 mL) water; brush lightly over border.
Starting at 1 long edge, roll up firmly just to centre; starting at opposite long edge, roll up other side to centre to form scroll shape. Lightly brush rolled edges where they meet with remaining egg mixture; press together lightly to adhere. Wrap in plastic wrap and refrigerate until firm, about 1 hour or for up to 24 hours.
Using serrated knife, trim off ends; cut into scant 1/2-inch (1 cm) thick slices. Place on prepared pans. (Make-ahead: Cover; refrigerate for up to 8 hours. Or freeze on waxed paper in airtight container and freeze for up to 2 weeks. Bake from frozen.)
Bake in centre of 425F (220C) oven until puffed and golden, about 15 minutes.
Nutritional facts Per piece: about
- Sodium 55 mg
- Protein 2 g
- Calories 88.0
- Total fat 6 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
- Iron 4.0
- Folate 3.0
- Calcium 1.0
- Vitamin C 2.0