Herbed Cheese & Spinach Puffs
(from Judy Garver’s recipe box)
To make these a day ahead, follow steps 1, 2, and 3, then cover and refrigerate the pastries on the baking sheet. These are rich, so allow one per person.
Source: Vegetarian Times
Prep time: 30 minutes
Cook time: 15 minutes
Serves 12 people
Categories: Not Tried
Ingredients
- 4 oz. chopped frozen spinach, thawed (about 1 cup)
- 1 5.2-oz. pkg. light garlic-and-fine-herb soft cheese
- 1/2 cup chopped pecans
- 2 9-inch prepared refrigerated pie pastries or 1 17.3-oz. pkg. frozen puff pastry sheets, thawed
- 1 large egg
Directions
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Preheat oven to 400F (unless making ahead). Squeeze out all excess moisture from spinach. Blend spinach with cheese and pecans in small bowl.
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Place piecrusts or puff pastry sheets on work surface. Cut 12 circles from dough using 2 1/2-inch round cookie cutter. Beat egg with 1 Tbs. water; brush edges of pastry circles with egg wash.
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Put 2 tsp. spinach mixture in center of each round, fold in half and crimp edges with fork to seal. Place on ungreased baking sheet.
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Brush tops of pastries with egg wash. Bake 15 to 18 minutes, or until golden. Serve warm or at room temperature.