These little puffs of spinach and cheese were a complete hit. The swirls were buttery, flakey and full of cheese flavors. The vegetarians and non-veggies were all pretty pleased.
Adapted from Pepperidge Farm
- 1 egg
- 1 tbsp. water
- 1/2 cup Laughing Cow cheese
- 1/4 cup grated Parmesan cheese
- 1 small onion, chopped
- 1/8 tsp. garlic powder
- All-purpose flour
- 1/8 tsp white pepper
- 1/8 tsp kosher salt
- 1 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
- 1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Stir the Laughing Cow cheese, Parmesan cheese, onion, pepper and garlic powder in a medium bowl.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 40 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture. Freeze swirls for 1 hour or refridgerate for 3 hours.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool for 10 minutes.
For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it’s too wet, it may make the pastry soggy.