Prep time: 20 minutes
cook time: 25 minutes
servings: 32 puffs
Ingredients:
-1/2 cup whipped cream cheese
-1/2 cup shredded italian four-cheese blend
-1/4 cup, packed, baby green spinach, chopped finely
-1 clove garlic, pressed
-1/4 tsp salt
-pinch of black pepper
-1 package puff pastry, thawed
-1 egg, whisked, for egg wash
Directions:
Add the whipped cream cheese, cheese, spinach, garlic, salt and black pepper to a bowl and mix until well combined. Set aside.
Place the thawed puff pastry sheet in front of you on a lightly floured surface, unfolded and gently roll out to make it even and just slightly thinner. Cut the pastry into 32 small rectangles.
Add about 1/2 tsp of the filling into the center of each. Brush the tops edges with some of the egg wash and fold the bottom over the filling to touch the top and carefully press with your fingers to seal the edges. Repeat until all are done, placing the little pockets onto baking sheets lined with parchment paper.
Brush the tops with more egg wash and place them into the fridge to rest for about 15-20 minutes.
Preheat the oven to 400 degrees Fahrenheit. Then bake the puffs for about 20-22 minutes, until golden brown, crispy and puffy. Serve hot and enjoy!