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Cream Cheese Spinach Puffs Recipe
Ben Carraoli

Cream Cheese Spinach Puffs Recipe

I still remember the first time I made these Cream Cheese Spinach Puffs — the smell of buttery pastry and savory filling filled my kitchen and had me sneaking bites before guests even arrived! As soon as they came out of the oven, golden and puffed, I knew this recipe was a keeper.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Puff pastry sheets — the flaky buttery base for these puffs; keep them cold so they rise beautifully in the oven.
  • 6 oz cream cheese softened — adds a creamy, rich center; room temperature makes it easier to mix.
  • 1 cup chopped and cooked spinach — fresh is best because it has more flavor and less water than frozen.
  • 1 garlic clove minced — garlic brings a savory aroma and depth.
  • ¼ cup grated Parmesan cheese — sharp and salty it boosts flavor in every bite.
  • Salt and pepper to taste — season to enhance the overall flavor.
  • 1 egg beaten (for egg wash) — brushing this gives your puffs a shiny, golden finish.

Method
 

  1. Once I sauté the garlic and wilt the spinach, I mix them with softened cream cheese and Parmesan until everything is smooth. This rich mixture becomes the heart of each puff, melding savory garlic with creamy cheese and earthy greens.
  2. Next, I roll out my cold puff pastry on a lightly floured surface and cut it into squares about 3×3 inches. I spoon a generous mound of the creamy spinach mix into the center of each square, making sure not to overfill — this helps them bake without leaking.
  3. I fold each pastry square into a triangle or pinch the corners to seal. Then I press the edges with a fork to lock in the filling and achieve that classic puff shape that looks impressive but is so simple to make.
  4. Brushing each puff with beaten egg gives them a brilliant golden color when baked. I arrange them on a lined baking sheet and bake at 400°F until they’re puffed and golden — usually about 20 minutes.

Notes

  • Always drain spinach well — extra moisture makes pastries soggy.
  • Keep the puff pastry cold until just before baking for maximum flakiness.
  • Don’t overfill — a heaping spoon can burst open while baking.
  • Serve them fresh from the oven for the crispiest texture.
  • I sometimes add a pinch of nutmeg to deepen the savory notes.