Spinach Puff Pastry plant.well
Using a sharp or serrated knife, slice the log into rounds about ½ inch thick. Lay them flat about 2 inches apart on a parchment-paper-lined baking sheet. You'll need 2 or more baking sheets. Bake in a preheated 400°F. oven for 18 - 20 minutes or until the pastry is puffed, golden brown and crispy.
Spinach and Artichoke Pinwheels An Easy Puff Pastry Appetizer Recipe
Add chopped onion, minced garlic, and chili flakes, cooking until the mixture is softened, about 3 to 4 minutes. Transfer to a mixing bowl and cool (PHOTO 1). Add thawed and squeezed frozen chopped spinach, and roughly chopped canned, drained artichoke hearts (PHOTO 2). Next, add the cheeses and seasonings (PHOTO 3).
Spinach Dip Puff Bites appetizer recipe spinach eatwell101
For Dip Version: Preheat the oven to 375°F. Mix together first 13 (dip) ingredients. Grease shallow baking dish (9" pie plate/tart size works well) Spread mixture in prepared dish. Sprinkle with additional Parmesan and/or mozzarella cheese if desired. Bake for 30 minutes or until hot and bubbly around edges.
Recipe of the Day Spinach Artichoke Baked Brie Holiday appetizers
Step 2 On a lightly floured surface, roll out crescent dough, pinching seams together. Cut into 24 squares. Place squares into muffin tin slots and spoon 1 tablespoon of dip into the dough. Top.
Spinach and Artichoke Puff Pastry Swirls Mission Food Adventure
Preheat oven to 400°F (204°C) On a clean surface, add a little flour and place the puff pastry on it. Dust the top of the puff pastry and roll it out gently. You just need to roll it out for a few seconds. Top with the cooled-down spinach artichoke dip. I keep a little space at the edge (about ½").
Cheesy spinach artichoke puffs Simply Delicious
Using a rolling pin, roll out the puff pastry until around 12″ by 13-14″. Spread on the spinach & artichoke cream cheese mixture evenly over the pastry, leaving a 1″ border on one long edge. Roll the puff pastry up, then cut into individual pinwheels with dental floss. Transfer the pinwheels to a prepared baking sheet, then bake until golden.
Pizza Dough Spinach Dip Christmas Tree Recipe Christmas Tree Spinach
Preheat oven to 375 degrees. In a bowl mix together the cream cheese and eggs until incorporated. Stir in the chopped spinach, chopped artichoke hearts, shredded cheese, garlic powder, salt and pepper. Mix until incorporated. Lay out each sheet of puff pastry. Cut each sheet into 9 equal squares.
Spinach Artichoke Puff Pastry Wreath Yummy Mummy Kitchen A Vibrant
These spinach and artichoke puff pastries will keep well in the fridge for 2-3 days. Let them cool completely, then place them in a food container with a lid. If you're storing them in layers, place a piece of parchment paper in between each one so the cream cheese mixture doesn't get the bottom of the top piece dirty.
Spinach and Artichoke Puff Pastry Swirls Fueling a Southern Soul
Instructions. Saute the spinach with the garlic until wilted then add the artichokes. Cook for a few minutes then add the sour cream, chilli flakes, salt, pepper and lemon juice. Stir together then remove from the heat. Allow to cool for a few minutes then stir in the cheeses.
Pin on Appetizers
Air Fryer - Preheat Air Fryer to 400˚F. Add to the air fryer basket or tray and cook for 2-3 minutes, or until warmed through. Oven - Preheat oven to 375˚F. Place on a baking sheet lined with parchment paper and cook for 4-5 minutes, or until warmed through. Microwave - microwave for 30 seconds.
Spinach & Artichoke Puff Pastry Braid Flour & Spice
The spinach and artichoke dip can be made 1 - 2 days ahead of time. However, for the best results, I recommend baking the puff pastry cups on the same day they will be eaten. The vol-au-vent pastries can be made up to 3 months ahead of time and kept frozen. Feel free to egg wash and bake vol-au-vent cups straight from the freezer.
The Best Spinach Artichoke Dip Dishing Delish
Stir together the spinach, cream cheese, mayonnaise, parmesan, salt, and pepper. Roll the puff pastry out on a lightly floured surface until it measures about 15×20 inches. Using a round biscuit cutter or the top of a drinking glass, cut the pastry into even circles. Place a Tablespoon of the spinach and artichoke mixture in the center of each.
Puff Pastry Spinach and Artichoke Pinwheels House of Yumm
1. Preheat your oven. Turn your oven on to 375 degrees and spray a mini muffin pan with cooking spray. 2. Make your dip. Mix your cream cheese, Greek yogurt, sour cream, chopped spinach, artichokes, parmesan, mozzarella, garlic, salt and red pepper flakes together. 3.
Spinach Artichoke Dip Appetizer Phyllo Cups Holiday Appetizer Ideas
Roughly chop the fresh spinach. On medium heat, add olive oil to a large pan followed by the roughly chopped spinach. Let this cook down for 2 minutes. Then add directly into the large bowl with the other ingredients. Mix together. Taste and add salt and pepper if needed. Set aside for now.
Spinach Artichoke Twists Everything Spinach Artichoke Puff Pastry Twists
Ingredients. 1 (10-ounce) package frozen chopped spinach, thawed. 1 (14-ounce) can artichoke hearts, drained and chopped. ½ cup mayonnaise. ½ cup grated Parmesan cheese. 1 teaspoon onion powder. 1 teaspoon garlic powder. ½ teaspoon pepper. 1 (17.3-ounce) package frozen puff pastry.
Spinach and Artichoke Puff Pastry Swirls Fueling a Southern Soul
Preheat oven to 425℉. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. In a large bowl combine the cream cheese, sour cream, mozzarella cheese, parmesan cheese, grated onion, minced garlic, salt and pepper. Stir together. Add in the spinach and artichokes. Stir until all combined.