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1. In a medium bowl, combine half of the mozzarella (about 1 cup) and half of the Parmesan (about 1/4 cup), the cream cheese, mayonnaise, garlic, lemon zest, red pepper flakes, black pepper, and salt until well blended. Add the spinach and chopped artichoke hearts and stir well to combine. 2. Line a rimmed baking sheet with parchment paper.
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Place both circles on the parchment paper. In a large bowl, stir together the chopped fresh spinach, artichokes, pancetta, shallots and garlic. Stir in the crumbled cheese. Mix until everything is combined, then place it in the center of one of the puff pastry circles, leaving a ½ border along the edge. On that edge, brush with egg wash.
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Brush the extra virgin olive oil over the puff pastry sheet. Spread half of the spinach mixture onto the puff pastry sheet leaving a one inch margin on each side. Roll up sheet tightly. Wrap in plastic wrap. Repeat with second puff pastry sheet. Place in freezer for 20-30 minutes.
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.
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Repeat with the remaining dough and filling before brushing the whole batch with egg wash. Bake the spinach and artichoke puff pastry swirls for about 25 to 30 minutes, rotating the pans partway through. The puff pastry pinwheels should be golden brown. The cheese gets bubbly and crisps up beautifully within the spirals.
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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 Artichoke Twists Everything Spinach Artichoke Puff Pastry Twists
Spray tops and place in oven. Bake for 18 minutes, or until golden brown. When done, remove from oven and set on a cooling rack. After 5 minutes, remove top. In a mixing bowl, mix together cream cheese, spinach, artichokes, swiss cheese, and parmesan cheese. Stir well until well combined and then add seasonings.
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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.
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How to Make Mini Spinach Puff Pastry Bites. In a food processor, combine the spinach, artichokes, lemon olive oil, basil, Parmesan cheese, goat cheese and salt and pepper. 2. Pulse everything together until it forms a paste. You may want to add more olive oil if needed, but just like a pesto, use your eye to measure.
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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.
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Especially with these Spinach Artichoke Puff Pastries—the classic creamy spinach artichoke filling is perfect for flaky, buttery puff pastry. And best of all, these are easy to make. 6 ingredients, 20 minutes to prep, and you have the best party appetizer!. Spinach Artichoke Puff Pastry; Reviews; More appetizers with cream cheese: Cheesy.
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Transfer the shaped vol-au-vent to a sheet pan and chill in the freezer for 20 minutes (or in the refrigerator for 1 - 2 hours). Meanwhile, arrange a rack in the center of the oven (See Note: a.) and preheat to 450° Fahrenheit (235° celsius). You can prepare the spinach and artichoke filling during this time, as well.
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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.
Foodista Recipes, Cooking Tips, and Food News Spinach Artichoke
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.
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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.
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Mix everything except puff pastry. thaw pastry room temperture 30 minutes. Unfold on a lightly floured table. Spread about 1/4 of the spinach mixture over pastry leaving a 1/2 inch border. Roll up jellyroll fashion. press to seal seam. Wrap in plastic wrap. Repeat with remaining pastry and spinach mixture. Freeze 1/2 hour.
