Tuesday, November 29, 2011

Spinach & Artichokes In Puff Pastry

Tonight I went to a sangria social with my women's group and we all needed to bring an appetizer or dessert (no sangria on an empty stomach!). It was at 6:30 and I clearly do not have time to make anything from scratch between work and that, so I found this genius recipe for a fancy little appetizer that can mostly be made ahead of time. I made it last night at like 10pm but according to the recipe you could make it three months ahead of time. It's super quick and super simple, freeze it into a log, then slice it up and bake it. Delicious. And guess how many I brought home with me today? Zero. Because people ate all of them. Score. I'd definitely recommend this for your upcoming holiday parties!


Spinach and Artichokes In Puff Pastry
Southern Living: Top-Rated Recipe, November 2000

You can make them ahead, slice them, freeze in a single layer, then transfer to a freezer ziploc bag. Just bake them right before serving.

10 ounces frozen chopped spinach -- thawed
14 ounces artichoke hearts -- drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
17 3/10 ounces frozen puff pastry

1. Drain spinach well, pressing between layers of paper towels.

2. Stir together spinach, artichoke hearts, and next 5 ingredients.

3. Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)

4. Bake at 400° for 20 minutes or until golden brown.

Yield: 4 dozen

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