Description
Gourmet garlic knots filled with creamy ricotta and drizzled with hot honey for a sweet and savory treat.
Ingredients
Scale
- 1 cup plain Greek yogurt (2% or whole milk)
- 1 cup self-rising flour, plus extra for dusting
- 1 scoop unflavored or plain whey protein powder
- 1/2 teaspoon fine sea salt
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon black pepper, salt to taste
- 3 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 1 tablespoon fresh parsley, chopped
- 1/3 cup honey
- 1 to 2 teaspoons hot sauce (e.g., Frank’s RedHot or Sriracha)
- Pinch of chili flakes (optional for additional heat)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the Greek yogurt, self-rising flour, protein powder, and salt. Stir until a cohesive dough forms.
- Turn the dough onto a lightly floured surface and knead gently for 2 to 3 minutes until smooth.
- In a small bowl, mix the ricotta, Parmesan, garlic powder, Italian herbs, black pepper, and salt until smooth.
- Divide the dough into 12 equal pieces and flatten each into a disc. Place a heaping teaspoon of ricotta filling in the center of each disc.
- Pinch the edges together, sealing in the filling and roll into a knot.
- Arrange the knots on the baking sheet, let them rest for about 10 minutes.
- Melt butter in a saucepan over medium-low heat, add minced garlic and cook until fragrant. Stir in parsley.
- Brush each knot with garlic butter and bake for 16 to 18 minutes until golden brown.
- Combine honey, hot sauce, and chili flakes in a small bowl and warm until runny. Drizzle over knots and serve warm.
Notes
Refrigerate leftover garlic knots for up to 3 days, reheating before serving. They can also be frozen for up to 2 months.
Nutrition
- Serving Size: 1 knot
- Calories: 150
- Sugar: 5g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg