Spinach And Sundried Tomato Puff Pastry Pinwheels A Cup Of Sugar A Thaw puff pastry at room temperature for 30 minutes, or until defrosted and easy to unfold. unfold pastry and place on a lightly floured surface. spread one half of the spinach mixture evenly over pastry sheet, leaving a 1 2 inch border. roll up pastry, jellyroll fashion, pressing to seal seam; wrap in plastic wrap. In a medium bowl, stir together the spinach, sundried tomatoes, mayo, parmesan and spices. cover and refrigerate until ready to use. thaw the puff pastry at room temperature for 30 minutes, or until it has defrosted and is easy to unfold. unfold the pastry and place it on a lightly floured surface. spread one half of the spinach mixture evenly.
Spinach And Sundried Tomato Puff Pastry Pinwheels A Cup Of Sugar A Press the spinach between two paper towels to dry and then transfer to a bowl. also add chopped sun dried tomatoes to it. 2 add pesto, crumbled feta cheese, garlic powder, smoked paprika, salt and black pepper. 3 mix until everything is well combined. divide the mixture equally in 2 parts. 1 sheet frozen puff pastry, thawed; 1 2 cup ricotta cheese; 1 4 cup grated parmesan cheese; 1 4 cup chopped sun dried tomatoes; 1 4 cup chopped fresh spinach; 1 egg yolk, beaten; freshly ground black pepper to taste; instructions: preheat oven to 400°f (200°c). line a baking sheet with parchment paper. unfold the puff pastry sheet on a. To bake from frozen: preheat oven to 400 f. arrange frozen pastry pinwheels on parchment lined baking sheets, bake for 20 22 minutes or so, until golden brown, puffed, and cooked through. to air fry from frozen: preheat air fryer to 375, cook for 10 minutes or so, or until golden brown, puffed, and cooked through. Roll the puff pastry. add the ricotta, spinach, gruyère, parmesan, garlic, chives, red pepper flakes, salt, and pepper to a medium bowl. use a spoon to stir the filling together until it’s nice and smooth. then, roll both sheets of puff pastry into 10×12 inch rectangles. spread the filling on the puff pastry.
Spinach And Sundried Tomato Puff Pastry Pinwheels A Cup Of Sugar A To bake from frozen: preheat oven to 400 f. arrange frozen pastry pinwheels on parchment lined baking sheets, bake for 20 22 minutes or so, until golden brown, puffed, and cooked through. to air fry from frozen: preheat air fryer to 375, cook for 10 minutes or so, or until golden brown, puffed, and cooked through. Roll the puff pastry. add the ricotta, spinach, gruyère, parmesan, garlic, chives, red pepper flakes, salt, and pepper to a medium bowl. use a spoon to stir the filling together until it’s nice and smooth. then, roll both sheets of puff pastry into 10×12 inch rectangles. spread the filling on the puff pastry. Place in a large bowl. add the sun dried tomatoes, balsamic vinegar and fontina. season to taste with salt, pepper and a pinch of garlic powder. combine well and set aside. working with one sheet at a time, unfold the pastry onto a lightly floured flat surface and roll out gently to smooth the creases. spread half of the filling mixture to. Preheat the oven to 400 degrees f or 200 degrees c. remove the log from the freezer, and using a sharp knife, cut into 1 cm or ½ inch thick pinwheels. place the pinwheels 1 inch apart on a baking sheet lined with parchment paper. brush the sides of the pinwheels with egg wash to ensure a golden crust after baking.
Spinach And Sundried Tomato Puff Pastry Pinwheels A Cup Of Sugar A Place in a large bowl. add the sun dried tomatoes, balsamic vinegar and fontina. season to taste with salt, pepper and a pinch of garlic powder. combine well and set aside. working with one sheet at a time, unfold the pastry onto a lightly floured flat surface and roll out gently to smooth the creases. spread half of the filling mixture to. Preheat the oven to 400 degrees f or 200 degrees c. remove the log from the freezer, and using a sharp knife, cut into 1 cm or ½ inch thick pinwheels. place the pinwheels 1 inch apart on a baking sheet lined with parchment paper. brush the sides of the pinwheels with egg wash to ensure a golden crust after baking.
Spinach And Sundried Tomato Puff Pastry Pinwheels A Cup Of Sugar A
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