Prep time: 15-20 minutes
Cook time: 22 minutes
Yields: 32 puffs
-1/2 cup whipped cream
-1/2 cup shredded italian four-cheese blend
-1/4 cup whole milk ricotta cheese
-1/2 cup packed, baby spinach leaves, chopped finely
-1 clove garlic, pressed through a garlic press
-1 tsp chopped flat-leaf parsley
-1 tsp chopped chives
-1/2 tsp lemon zest
-1/4 tsp salt
-pinch black pepper
-1 (14 oz) package puff pastry, thawed in fridge (you can use any brand)
-1 egg, whisked, for egg wash
Add all of the filling ingredients from the whipped cream cheese up to and including the pinch of black pepper to a bowl and mix well to combine. Set aside (place into the refrigerator if making ahead).
Place the thawed puff pastry sheet in front of you on a lightly floured work surface, unfold and gently roll out to make it even and just slightly thinner. Cut the puff pastry into 32 small rectangles (4 strips horizontally, 4 strips vertically, and then cut again in half)
Add about 1/2 tsp of the filling into the center of each (you can keep any leftover filling to use as a spread on toast, crackers or veggies). Brush the top edge with some of the egg wash and fold the bottom over the filling to touch the top, carefully pressing with your fingers to seal the edges. Repeat until all are done, placing the little pockets onto a baking sheet lined with parchment paper.
Brush the tops with more egg wash and place them into the fridge to chill for about 15-20 minutes. While they chill, preheat your oven to 400F, then bake the puffs for about 20-22 minutes or until golden brown and puffy. Enjoy!