Cheese Spinach Puff Pastry Pockets Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
• Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

Steps:

• Preheat the oven to 375 degrees F.
• Thaw frozen spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing the excess liquid from it. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.
• Flour a clean, dry countertop or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.
• Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple teaspoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.
• Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon, leaving the bacon fat in the pan. Set the bacon aside.
• Return the skillet to medium-high heat and add the onion. Cook, stirring occasionally, 1 minute. Stir in the garlic. Add the spinach and cook until the spinach is wilted, 2 to 3 minutes. Stir in the salt and pepper and set aside.
• Stir 1 egg, the cream cheese, Parmesan, feta and chives together in a large bowl. Stir in the spinach mixture and the bacon. Set aside.
• Dust a work surface with flour and roll out the pastry with a rolling pin to smooth out any creases. Cut into 4-inch pieces; you should get about 9 squares. Place the squares on the prepared baking sheet.
• In a small bowl, beat the remaining egg together with a splash of water. Using a pastry brush, brush two adjacent sides of each square with the egg wash. Place a heaping tablespoon of filling into the center of the square. Fold the dough over the filling, forming a triangle, and crimp the edges together. Place the bites in the fridge for 10 to 15 minutes. Remove from the fridge and brush the tops with the remaining egg wash. Bake until golden brown and puffed, 15 to 20 minutes. Let cool 5 to 10 minutes before eating.

Steps:

• Preheat oven to 400°F (200°C).
• Cut the puff pastry into six rectangles and place on a nonstick baking tray.
• On one rectangle, spread 1 tablespoon of pesto. Top with cooked spinach, 2 tomato slices, and mozzarella.
• Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
• Brush with egg wash.
• Bake for 15-20 minutes or until the pastry is flaky and golden.
• Enjoy!

Steps:

• Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.
• Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal.
• Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
• Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.

Steps:

• Preheat oven to 400˚F (200˚C).
• In a medium-sized mixing bowl, combine the ricotta, spinach, artichokes, salt, and pepper, and mix until fully incorporated.
• Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
• Place the shredded mozzarella, pepperonis, and marinara in the first four cube divots.
• Place the roasted red peppers, pesto, and mozzarella pearls in the middle four cube divots.
• Spoon the ricotta mixture into the last 4 cube divots.
• Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
• On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
• Using a knife, cut any excess dough from the sides.
• Using a fork, press into the the edges of the pastry and seal.
• Brush the pastry with butter and bake for 30 minutes.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F.
• Line a heavy large baking sheet with parchment paper.
• Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes.
• Using a small knife, cut out the center of the pastry shells.
• Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl.
• Stir in the spinach, Fontina cheese, Parmesan, and green onions.
• Spoon the spinach mixture into the baked pastry shells.
• Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes.
• Transfer the pastries to a platter and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.
• Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.

Steps:

• Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.

Steps:

• Preheat oven to 400°F Coat a large skillet with olive oil spray, and then add the garlic and onion to brown.
• Season chicken with salt, pepper, parsley and lemon zest and add to the skillet, along with the prosciutto.
• While chicken cooks through, unfold the pastry sheet on a flat, lightly floured surface and roll into a 14� square. Cut the pastry into four 7� squares.
• Split the cooked chicken mix evenly between each of the 7� pastry squares. Top each with baby spinach leaves and Parmesan.
• In a small bowl, whisk together egg and water, then brush each of the pastry squares. Fold the corners of the pastry squares to the center to cover the filling and press down to seal.
• Place each of the pastry pockets on a parchment-lined baking sheet, seam-side down and brush with egg mixture. Bake for 20 minutes or until puff pastry is golden brown.
• Freezing: Place pastry pockets on a plastic-lined baking sheet in the freezer until frozen solid. Transfer to a freezer bag and be sure to remove excess air before sealing. Try doubling up the bag to lock out odors and freezer burn. Freeze for up to 3 weeks.
• Reheating: Thaw in the refrigerator for 2-3 hours before reheating. Place each of the thawed pastry pockets on a parchment-lined baking sheet, seam-side down and brush with egg mixture. Bake at 400°F for 20 minutes or until puff pastry is golden brown.

Steps:

• Drain spinach; squeeze dry with paper towels.
• In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils.
• Remove saucepan from heat.
• With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan.
• Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny.
• Stir in Gruyere and parmesan cheeses and spinach.
• If not baking right away, cover surface of mixture with plastic wrap and refrigerate.
• Preheat oven to 375 degrees.
• Lightly grease 2 large cookie sheets.
• Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart.
• Bake 15 to 20 minutes until cheese puffs are golden brown.
• Arrange appetizer and garnish on platter; serve immediately.

Steps:

• Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat.
• Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.
• Stir half of the thyme into each carton of cream cheese and set aside.
• Place spinach leaves over chicken breasts.
• Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.
• Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.
• Roll up the chicken breasts to cover the filling and tuck in the ends.
• Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.
• Combine egg and cold water; brush over edges of pastry.
• Place chicken at one short end; roll up tightly and tuck in ends as you go.
• Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.
• Bake at 350 degrees for 25-30 minutes or until golden brown.