Description
Spinach Puffs are flaky, golden-brown pastries filled with a creamy blend of cream cheese, parmesan, wilted spinach, and crispy bacon. Perfect as an appetizer or savory snack, these puffs balance rich cheeses with the freshness of spinach and a hint of garlic, all encased in buttery puff pastry. Ready in about 45 minutes, they make a deliciously impressive yet easy-to-make treat for any occasion.
Ingredients
Pastry
- 1 sheet puff pastry (12 oz., store-bought or homemade)
Cream Cheese Filling
- 3/4 cup cream cheese (softened, 170 grams)
- 1 large egg
- 1/2 cup parmesan cheese
- 1/4 tsp salt (plus more to taste)
- 1/4 tsp ground black pepper
- 2 garlic cloves (mashed)
Spinach Bacon Filling
- 6 cups packed baby spinach
- 1/3 cup bacon bits (from about 4-5 slices of bacon)
- 1/4 tsp salt (plus more to taste)
- 1/4 cup parmesan cheese
Egg Wash
- 1 egg (whisked for brushing)
Instructions
- Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, 1 egg, 1/2 cup parmesan cheese, 1/4 tsp salt, ground black pepper, and mashed garlic cloves. Mix thoroughly with a fork until fully incorporated. Set the mixture aside.
- Prepare the Bacon: Lay bacon slices flat in a frying pan over medium heat without overlapping. Cook for about 5 minutes on one side, then flip and cook for 4 to 6 minutes more until crispy. Transfer bacon to a plate lined with paper towels to drain excess fat. Once cooled, crumble or chop into small pieces, measuring about 1/3 cup.
- Wilt the Spinach: Remove most of the bacon fat from the pan, leaving about 1/2 tablespoon. Add the mashed garlic cloves and cook for 1 to 2 minutes until they turn golden. Add the packed baby spinach and stir, cooking for about 2 minutes until wilted. Season with 1/4 tsp salt, adjusting to taste, then mix in the bacon pieces. Allow the mixture to cool.
- Preheat and Prepare Pan: Preheat the oven to 400ºF. Lightly grease a muffin or cupcake pan with oil spray or brush with oil or melted butter. Set aside.
- Roll and Cut Pastry: On a lightly floured surface, roll out the puff pastry sheet into a 1/4 inch thick rectangle. Cut into twelve 4×4 inch squares.
- Assemble Puffs: Place each square into a muffin cup, allowing the edges to overhang. Evenly spoon the cream cheese filling into each cup. Top with the spinach and bacon mixture. Sprinkle about 1 teaspoon (total 1/4 cup divided) of parmesan cheese evenly over each.
- Seal and Brush: Fold the overhanging edges of pastry toward the center over the filling, pressing edges to seal. Use a small amount of egg wash to help the edges stick if needed. Brush the tops of each sealed puff lightly with egg wash.
- Bake: Bake in the preheated oven for approximately 25 minutes, or until the pastry is golden brown and puffed.
- Cool and Serve: Remove from oven and allow puffs to cool in the pan for about 10 minutes before carefully removing and serving warm.
Notes
- For a vegetarian version, omit bacon and increase the spinach quantity or add sautéed mushrooms for extra flavor.
- Make sure the cream cheese is softened for easy mixing and even texture.
- If desired, add herbs such as dried thyme or garlic powder to the cream cheese filling for additional flavor.
- Ensure the puff pastry is properly chilled before rolling for best puff and flakiness.
- These puffs can be prepared a few hours ahead and baked just before serving.
- Use a sharp knife or pizza cutter to cut the puff pastry for cleaner edges.
- Leftovers can be stored in an airtight container and reheated in the oven to retain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
