Spinach Brie Puffs Recipes

Steps:

• Preheat the oven 220oC/425oF/gas mark7.
• Put the spinach in a bowl; stir in half the beaten egg and the nutmeg.
• Season to taste with salt and pepper.
• Make the puff pastry.
• Trim to a square, and then cut into four equal squares.
• Divide the spinach equally between the squares, spreading it diagonally over one half.
• of each and leaving a space from the edge.
• Top the squares with Brie slices, dividing them equally between the 4 squares.
• Brush the edges of the pastry with the remaining beaten egg, and then fold the pastry over to form a.
• triangle and enclose the filling.
• Press the edges firmly together to seal them.
• Brush the tops with beaten egg, and then use a sharp knife to make 2 small slits to allow the steam to escape.
• Sprinkle over the parmesan cheese.
• Dampen a baking tray and carefully transfer the triangles on to it.
• Bake in the oven for about 10 minutes, until the pastry is golden.
• Serve the puffs hot or cold.

Steps:

• Preheat the oven to 400 degrees F.
• Combine the spinach, feta, ricotta, scallions, parsley and garlic in a bowl. Season with salt and pepper. Cut the Brie in half through the equator. Place the filling in the center of the cheese and top with the other half.
• Lay 1 sheet of phyllo onto a work surface and brush with butter. Lay another sheet down and turn it slightly, keeping the center point. Brush with butter. Repeat to make a complete wheel with the last sheet. Brush with butter. Place the cheese wheel in the center of the phyllo and wrap the phyllo, twisting the top vertically. Some pieces may crumble.
• Brush with more butter and transfer to a roasting rack on a baking sheet. Bake until caramelized, about 20 minutes. Allow to rest on a cooling rack for another 15 minutes before serving.

Steps:

• 1. Heat oven to 400 degrees F. Beat egg and water in bowl.
• 2. Unfold pastry on lightly floured surface. Roll into 14" square. Place cheese in center. Fold pastry up over cheese to cover. Trim excess pastry and press to seal. Brush seam with egg mixture. Place seam-side down onto baking sheet. Brush with egg mixture.
• 3. Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minutes.

Steps:

• Put the spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture. Coarsely chop.
• Put the cream cheese, mayonnaise, sour cream and garlic in a large bowl; mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and Parmesan, mixing to combine. Season with salt and pepper, then refrigerate until ready to use.
• Line a baking sheet with parchment paper. Whisk the egg with a splash of water in a small bowl. Roll out the puff pastry to a 13-by-12-inch wide rectangle. Cut a 1-inch wide strip of dough off the shorter end to create a 12-by-12-inch square, reserving the strip for decorating. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with the chilled spinach-artichoke mixture. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Form the reserved strip of dough into a bow. Brush a little egg wash on the center of the pastry and gently press the bow on top to secure. Brush the bow and the entire exterior of the pastry with the egg wash, then return it to the refrigerator to chill, about 30 minutes.
• Preheat the oven to 375 degrees F.
• Bake until the pastry is golden brown and cooked through, about 40 minutes. Let sit for 15 minutes, then serve warm with crackers and/or crostini.

Steps:

• Cook spinach according to package directions, adding onion to the pan as spinach cooks.
• Drain well. Fold in the eggs and sour cream. Blend in the Parmesan cheese and flour. Stir in the butter, nutmeg, salt and pepper.
• Turn into a well buttered 1-quart casserole or soufflé dish.
• Bake at 350°for 25-30 minutes or until the center is set.
• Serving suggestions: baked ham, tomatoes vinaigrette, and French bread.

Steps:

• Preheat oven to 350 degrees F.
• If you have frozen puff pastry, allow it to thaw.
• Cut the sheet into 9 squares.
• Push the squares into 9 of the spaces a lightly sprayed muffin tin.
• In the food processor, whir enough artichoke hearts to make 1 cup of them when they are very finely chopped.
• In a bowl, combine the artichoke, basil, vinegar, salt, and pepper.
• Place about 3/4 to 1 teaspoon brie in the bottom of each puff pastry in the muffin tin (note: brie is much easier to cut when it is very cold).
• Add about 1 1/2 teaspoon of the artichoke mixture on top of the brie (use up all of the mixture).
• Top each with the chopped prosciutto and sprinkle with Parmesan.
• Bake at 350 degrees F for about 15 minutes, or until the puff pastry is golden.
• Let sit for about 5 minutes before serving (the brie will be *very* hot).
• Makes 9 appetizers, about 6 servings since some people will have two.

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:

• In a mixing bowl combine crab meat, green onion, Tabasco sauce and mayonnaise and blend together.
• Set out frozen puff pastry about 20 to 30 minutes before ready to use.
• On a working surface place the brie and cut a ring about an inch from the side and left out the center ring and remove some of the brie and spoon in the crab meat mixture and place the center pieces back in place.
• Roll out pastry to 1/8" thickness. Cut off a 4" strip and set aside to use as decoration.
• Place Brie in center of puff pastry and bring up edges and crimp edges together around Brie, sealing completely. Turn Brie - crimped dough side down on a backing sheet. With remaining 4" of dough left cut out leaf design or anything you may want to use as a decoration. Place on top of dough covered Brie. Refrigerate until ready to bake. This can be kept overnight for your convenience. Just cover with plastic wrap.
• When ready to bake - remove plastic wrap. Mix egg yolk with 1 teaspoon water and brush entire dough covered Brie.
• Preheat oven to 400°. Bake for 15-20 minutes. Remove from oven and let set 20-25 minutes before serving.

Steps:

• Preheat the oven 350ºF (180ºC). Line a baking sheet with parchment paper. Put the spinach in a bowl; stir in half the beaten egg and the nutmeg. Season to taste with salt and pepper. Roll out the pastry on a floured surface into a rectangle (16 x 8-inch / 40 x 20-cm) and trim the edges. Lightly flour the top of the pastry and cut the rectangle into 4 pieces, each about 4 inches (10-cm) wide and 8 inches (20-cm) tall. Cut 1 inch (2.5-cm) thick wide strips diagonally on both sides of the pastry, leaving the center intact. Try to cut an equal number of strips on both sides. Lay pastries out on a baking sheet lined with parchment paper. Divide the spinach equally between the squares, in the center, top it with brie slices then braid by crossing the strips over the filling alternating from side to side. Brush the tops of the pastries with the remaining beaten egg (add a tablespoon of water), then sprinkle some sesame and poppy seeds over each pastry. Bake 20 to 25 minutes, or until puffed and golden.

Steps:

• Drain spinach well press between paper towels.
• 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.
• Cut into 1/2 inch thick slices (can be frozen up to 3 months).
• Bake 400* for 20 minutes or golden brown.