Best 2 Cheese And Spinach Puff Pastry Pockets Recipes
Indulge in the delightful experience of Cheese and Spinach Puff Pastry Pockets, a culinary masterpiece that combines the richness of cheese and the freshness of spinach, enveloped in a flaky, golden puff pastry. This versatile dish can be enjoyed as an appetizer, main course, or snack, making it perfect for any occasion. With three variations—Classic Cheese and Spinach, Sun-Dried Tomato and Pesto, and Feta and Artichoke—these pockets offer a range of flavors to tantalize your taste buds. Discover the ease of creating these delectable treats with our step-by-step guide, complete with ingredient lists, cooking instructions, and helpful tips. Prepare to impress your family and friends with these mouthwatering Cheese and Spinach Puff Pastry Pockets, a symphony of flavors and textures that will leave them craving more.
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CHEESE AND SPINACH PUFF PASTRY POCKETS
The following recipe is courtesy of Giada De Laurentis. Mini phyllo cups would also work well with this filling for smaller bite-size appetizers. Pastry shells may also be made using mini muffin cups with squares of puff pastry or puff pastry sheets may be cut into small squares to form pockets for the filling.
Provided by LtlPhyl 2
Categories Spinach
Time 1h5m
Yield 12 appetizers
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Line a heavy large baking sheet with parchment paper.
- Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes.
- Using a small knife, cut out the center of the pastry shells.
- Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl.
- Stir in the spinach, Fontina cheese, Parmesan, and green onions.
- Spoon the spinach mixture into the baked pastry shells.
- Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes.
- Transfer the pastries to a platter and serve.
CHEESE AND SPINACH PUFF PASTRY POCKETS
Steps:
- Preheat the oven to 400 degrees F. Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells. Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.
Tips:
- To ensure your puff pastry pockets are golden brown and crispy, brush them with an egg wash before baking.
- For a vegetarian filling, substitute the cooked chicken with roasted vegetables such as bell peppers, zucchini, and mushrooms.
- Add a dollop of pesto or marinara sauce to the center of each pocket before sealing for an extra layer of flavor.
- If you're using frozen puff pastry, be sure to thaw it completely before assembling the pockets.
- For a party appetizer, cut the pockets into smaller pieces before serving.
Conclusion:
Cheese and spinach puff pastry pockets are a delicious and versatile appetizer or snack that can be enjoyed by people of all ages. With their flaky, buttery crust and savory filling, these pockets are sure to be a hit at your next gathering. So next time you're looking for a quick and easy recipe that's sure to impress, give these cheese and spinach puff pastry pockets a try!
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