Friday, February 15, 2013

Spinach & Brie Puff Pastries

Spinach & Brie Puff Pastries

So...I was planning to write up a post about the Walkers Shortbread Recipe Challenge today.
Buuut, I still need to get all the photos and stuff together, so stay tuned for that! 

In the mean time, for today I'm gonna share with you a vegetarian, savory, treat--since I'm doing the whole no meat on Fridays in Lent thing (*fingers crossed* last year was the first year I ever successfully did this).

Spinach & Brie Puff Pastries

So...yeah, like...can we talk about these pastries for a minute?

Puff pastry is just flaky, buttery, goodness. The spinach makes me feel healthy. And brie. 

Oh I love brie. I know it's like fancy French cheese, but...you guys...brie tastes like butter.
Like buttah.

What's not to like?!

Spinach & Brie Puff Pastries

The flavor is fairly similar to those mini spinach and goat cheese pies I made, but still unique. It's so incredibly buttery and warm and comforting. I couldn't stop eating them. And the recipe only makes 4. So a day after I made the first batch...I made a 2nd batch. Don't judge me.

Spinach & Brie Puff Pastries


Spinach & Brie Puff Pastries
Makes 4
Ingredients:
  • 1 cup fresh spinach, chopped
  • 1 egg, beaten
  • Salt and pepper, and additional seasonings if desired
  • Brie
  • 1 sheet puff pastry (thawed, if frozen)
Preparation:
Spinach & Brie Puff Pastries
  • Line a baking sheet with parchment paper or silpain. Preheat oven to 350 degrees.
  • In a bowl mix chopped spinach with half the beaten egg, season to taste (I like to use a little garlic powder).
  • On a floured surface roll pastry into a 16" x 8" rectangle and trim the edges. Lightly flour the top and cut into 4 pieces (approx 4" x 8"). Cut 1 in. strips diagonally on each side of each section, leaving the center intact and with an even number of strips on each side.
Spinach & Brie Puff Pastries
  • Carefully transfer to baking sheet. Divide spinach equally in the center of each square, then top with desired amount of brie. 
  • Braid the pastry by crossing the strips over the filling and alternating side to side.
  • Mix the rest of the egg with 1 tbsp. water. Brush the egg wash on the tops of the pastries.
  • Bake 20-25 minutes, until puffed and golden brown.
  • Cool until you can safely eat them without burning your mouth.
Spinach & Brie Puff Pastries

0 comments:

Post a Comment

I love hearing from you-so please let me know what's on your mind! :)

Related Posts Plugin for WordPress, Blogger...
Print Friendly and PDF
I love it when you try & want to share recipes you found here! Please just rewrite in your own words, use your own photos, & always link back to me! Thanks!

About Me

Search

Follow by Email

Featured Post

Whipped Goat Cheese Dip with Caramelized Onions

Popular Posts

Image Map

Archives

Powered by Feastie

Life on Instagram

Grab a Button!



Designed By:

Designed by MunchkinLand Designs --With elements by Hey Hey Designs
Kayle Blogna. Powered by Blogger.
 
Designed by Munchkin Land Designs • Copyright 2013 • All Rights Reserved