Cream Cheese Spinach Puffs Recipe

Ben Carraoli

Cream Cheese Spinach Puffs Recipe

I just made these cream cheese spinach puffs, and they are an absolute game-changer for quick appetizers! The flaky pastry with the warm, creamy spinach filling is just irresistible. They were so easy to whip up, I was amazed.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 12

Course: Side Dish, Snack

Calories: 150

Ingredients Method

Ingredients

1 sheet puff pastry thawed: Using a quality, all-butter puff pastry will give you the flakiest, most delicious results. Make sure it's thawed but still cold.
1 cup fresh spinach chopped: Fresh spinach is a must! It provides a better texture and flavor compared to frozen, which can release too much water and make your puffs soggy.
8 ounces cream cheese softened: Full-fat cream cheese provides the richest, creamiest filling. Let it sit at room temperature for about 30 minutes to soften.
1/2 cup grated parmesan cheese: Grating your own Parmesan from a block is a pro move. It melts better and has a much more robust flavor than pre-grated options.
1 egg beaten: This is for the egg wash, which gives the puffs their beautiful golden-brown sheen.
1/2 teaspoon garlic powder: A touch of garlic powder adds a savory depth that perfectly complements the spinach and cheese.
1/2 teaspoon onion powder: Onion powder adds a subtle sweet, and savory note that rounds out the filling's flavor profile.
Salt and pepper to taste: Always season to your personal preference.

Method

First, get your oven ready by preheating it to 400°F (200°C). While the oven heats up, lay out your thawed puff pastry sheet on a lightly floured surface. This preparation step ensures your kitchen is ready for a smooth and efficient cooking process, allowing the puffs to bake evenly.
In a medium-sized mixing bowl, it's time to create the heart of the dish. Combine the softened cream cheese, chopped fresh spinach, grated parmesan cheese, garlic powder, and onion powder. Mix everything together until it's well combined, then season with salt and pepper to your liking.
Now, gently roll out the puff pastry sheet just a bit to smooth any creases. Cut the sheet into uniform squares, about 3x3 inches each. Place a generous spoonful of the spinach and cream cheese mixture into the center of each pastry square. Be careful not to overfill them.
Take one corner of a pastry square and fold it over to the opposite corner to form a triangle. Press the edges together firmly to seal the filling inside. For an extra secure seal and a decorative touch, you can use the tines of a fork to crimp the edges.
Arrange the filled puffs on a baking sheet lined with parchment paper. Brush the tops of each one with the beaten egg. This egg wash is the secret to a shiny, golden-brown finish. Bake for 15-20 minutes, or until they are puffed up and beautifully golden. Let them cool for a few minutes before serving.