Cheese Pull Garlic Bread Cones
The ultimate viral party appetiser — brioche dough twisted into cone shapes around metal moulds, baked until golden, then filled with a hot stretchy mozzarella-cheddar garlic cheese sauce that creates an impossibly satisfying cheese pull. Brushed with garlic butter before serving.
- Total
- 50 min
- Serves
- 8
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Roll dough thin. Cut strips 2 cm wide. Wrap each strip in a spiral around a metal cream horn cone mould. Brush with garlic butter and parmesan.
About 5 min
Bake at 200°C/390°F for 12–15 minutes until golden. Twist off moulds while still warm.
About 14 min
Cheese sauce: melt butter, whisk in flour, add milk gradually. Once thick, melt in mozzarella, cheddar and cream cheese over low heat. Season with garlic powder. Should be thick and stretchy.
About 14 min
Brush the warm cones with more garlic butter.
About 14 min
Fill each cone with the hot cheese sauce using a spoon or piping bag. Pull away from the cone to show the cheese pull. Serve immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 14 g
- Carbs
- 34 g
- Fat
- 22 g
- Fibre
- 1 g
- Sugar
- 4 g
- Sodium
- 620 mg
Contains: gluten, dairy
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Recipe by Boon Tools.