Cheesy Spinach and Artichoke Puffs

Crisp, flaky, buttery pastry, filled with a creamy, cheesy filling with briny artichokes, tender spinach, garlic and nutty parmesan! What more is there to say?! These cute little bundles are made from store-bought ingredients and turn out perfect every time! They make a great savory snack for parties, game days picnics, etc,…

Here’s what you need:

Equipment:

• Large Mixing Bowl
• Microplane for grating garlic.
• Silicone Spatula
• Pastry Brush
• Cooking Spray
• Muffin Pans
• Wire Rack for cooling

First, make the filling.

The cream cheese needs to be totally soft before mixing to make a smooth, even filling. Squeeze out as much of the liquid from the thawed spinach as possible as well as from the artichoke hearts.

Add the cream cheese, spinach and artichokes to a large mixing bowl with the Parmesan, salt, pepper, grated garlic and one egg. Mix with a rubber spatula until very well combined. Set the filling aside while you prepare the pastry.

Roll out puff pastry to a 12 x 12 inch square.

Cut each sheet into 9 squares measuring 4 square inches.

Fit the pastry squares into a muffin pan.

Spray the pan first with cooking spray, then gently ease each of the squares into the molds and press the pastry into the bottoms and sides. Let the corners hang over the sides until they are filled.

One of the best things about puff pastry is that it is very forgiving. This looks like a bit of a hot mess at this point, but once it bakes and the layers puff up and brown, they will look very elegant and uniform.

Fill the pastry squares with the filling. You should be able to get 1 and a half ounces or 3 tablespoons of the filling into each of the squares.

Make an egg wash.

This will help the pastry brown as well as seal it. Simply beat an egg with a splash of water.

Then brush it evenly over the tops of the pastry.

These can be made a day in advance if needed.

Once you have folded the pastry over the tops, and before you brush with the egg wash, wrap the pan with plastic film, then place it in the refrigerator. When you are ready for them, remove the film, brush the puffs with egg wash and bake.

Bake puffs at 400 degrees for 28 minutes.

Allow them to cool in the pan for a few minutes until they are cool enough to handle. The pastry will be very soft and very hot right out of the oven. It will crisp up as they cool.

These are delicious warm or at room temperature.

This makes these great for traveling! Just cover them loosely with paper towels or a tea towel while transporting. Avoid wrapping tightly with plastic or sealing them in a container while warm because it will cause them to lose their crispness.

Other recipes to try:

• Cheesy Spinach and Artichoke Quiche
• Crispy Parmesan Roasted Cauliflower
• Easy Frozen Dinner Roll Pizzas