Spinach Artichoke Swirls (Print Version)
Golden puff pastry spirals filled with creamy spinach and artichoke mixture. Perfect for appetizers or elegant snacking.
# Ingredients:
01 -
1 puff pastry sheet, thawed
→ Filling
02 -
1 cup fresh spinach, finely chopped
03 -
1/4 cup artichoke hearts, chopped
04 -
1/4 cup shredded Parmesan cheese
05 -
1/8 cup cream cheese, softened
06 -
1/4 cup mayonnaise
07 -
1 garlic clove, minced
08 -
Salt to taste
09 -
Freshly cracked black pepper to taste
10 -
Red pepper flakes to taste
→ Egg Wash
11 -
1 egg, beaten with 1 teaspoon water
# Steps:
01 -
Preheat oven to 200°C (400°F). Ensure puff pastry is properly thawed.
02 -
In a mixing bowl, combine chopped spinach, artichoke hearts, Parmesan cheese, softened cream cheese, mayonnaise, minced garlic, salt, pepper, and red pepper flakes until well incorporated.
03 -
Cut the puff pastry sheet in half to create two equal rectangles.
04 -
Spread the spinach-artichoke mixture evenly over one puff pastry rectangle, leaving a small border around the edges.
05 -
Place the second puff pastry rectangle on top, creating a sandwich with the filling between the two pastry layers.
06 -
Using a sharp knife, cut the layered pastry lengthwise into 6 even strips of equal width.
07 -
Twist each strip gently and roll into a spiral shape, tucking the ends underneath to secure the swirl formation.
08 -
Brush each swirl with the prepared egg wash to promote browning.
09 -
Place swirls on a parchment-lined baking sheet, allowing space between each. Bake for approximately 25 minutes, or until golden brown and fully cooked through.
10 -
Allow swirls to cool slightly before serving. Best enjoyed warm.
# Notes:
01 -
Baking time may vary based on individual ovens. Monitor the swirls closely after 20 minutes.
02 -
For best results, ensure puff pastry is cold but pliable when working with it.