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!

pastry

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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