Spinach Artichoke Swirls Puff Pastry (Print View)
Flaky pastry, spinach, artichoke, and cheeses come together for a delicious, savory swirl. Ideal for sharing.
# What You'll Need:
→ Filling
01 -
1 cup fresh spinach, finely chopped
02 -
1/4 cup artichoke hearts, chopped
03 -
1/4 cup shredded parmesan cheese
04 -
1/8 cup cream cheese, softened
05 -
1/4 cup mayonnaise
06 -
1 garlic clove, minced
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
Red pepper flakes, to taste
→ Dough
10 -
1 sheet frozen puff pastry, thawed
→ Egg Wash
11 -
1 large egg
12 -
1 teaspoon water
# Directions:
01 -
Set oven to 400°F (204°C) to prepare for baking.
02 -
Thaw one sheet of puff pastry according to package instructions. Cut the pastry sheet in half to form two rectangles.
03 -
In a medium bowl, combine chopped spinach, artichoke hearts, shredded parmesan, cream cheese, mayonnaise, minced garlic, salt, black pepper, and red pepper flakes. Mix thoroughly until evenly combined.
04 -
On a clean work surface, place one pastry rectangle. Evenly spread the spinach artichoke filling over the surface. Cover with the second pastry rectangle, aligning the edges to enclose the filling.
05 -
With a sharp knife, cut the assembled pastry lengthwise into 6 even strips. Carefully twist each strip, then coil into swirl shapes, tucking the ends underneath.
06 -
Beat one egg with 1 teaspoon of water to make an egg wash. Use a pastry brush to lightly coat each swirl with the egg wash.
07 -
Arrange the swirls on a parchment-lined baking sheet, leaving space between each. Bake in the preheated oven for 25 minutes, or until pastry is golden brown and cooked through. Monitor closely as oven times may vary.
08 -
Allow swirls to cool slightly before serving for the best texture and flavor.
# Notes:
01 -
For enhanced flavor, ensure the spinach is thoroughly dried before use to prevent excess moisture in the filling.