Spinach & Artichoke Puff Pastry
These spinach and artichoke puff pastry have become a go-to appetizer for me. The creamy filling, lightly seasoned with Dan-O’s Cheesoning, works well with the flaky puff pastry. They’re simple to make, flavorful, and always a reliable option for any gathering.
Ingredients
Directions
- 1
Preheat oven to 375°F.
- 2
Mix the softened cream cheese, minced garlic, and Dan-O’s Cheesoning until well combined.
- 3
Add the chopped spinach, artichoke hearts, feta cheese, and mozzarella cheese. Stir until evenly mixed.
- 4
Roll out the puff pastry sheet on parchment paper. Spread the spinach-artichoke mixture evenly over the pastry.
- 5
Roll the pastry into a tight log. Using a sharp knife, cut the log into 8-10 slices.
- 6
Place the rolls on a baking sheet lined with parchment paper, leaving space between each one.
- 7
In a small bowl, whisk the egg yolk with the milk. Lightly brush the tops with the egg wash.
- 8
Bake for 20-25 minutes, or until golden brown.
Notes
Before removing from the oven, check the bottom of the pastries. If they appear pale, move the tray to the lower rack for an additional 2-3 minutes to ensure they bake evenly. Keep an eye on them to avoid overbaking.
