It is hot and humid these days and on top of all I am tired and busy so we are having quick and easy shortcut but homemade meals.
There is nothing wrong with quick lunches, dinners or side dishes that I am actually considering as a meal; I finish up two of these and I am happy camper.
We do eat when we are hungry most of the time during a busy week, so snack or little puff pastry filled with delicious spinach like what we are having today is all I need.
It was super tasty, and I have full proof from my picky eaters which I am very happy to report that they liked these Starbucks copycat pastries…just to add that these are not the same as you can see if you click on the link-they are called Wheat Spinach Croissant, however I was inspired by starbucks and thought to make similar at home.
Even though I didn’t made puff pastry dough, everything else was done from the scratch and I used fresh organic spinach with garlic and Alfredo sauce. By all means be my guest and use shortcuts if you feel like it- I do it all the time, but today I wanted to cook and had an hour extra to kind of relax with music in the background and cook up a storm to get myself ready for even busier week ahead.
On the other note, to my surprise I was on AllRecipes.com as a “cook of the week“. Not only that I was speechless but extremely happy to see myself on the front page.
Anyhow without me yapping about nonsense (I warned you about it few weeks ago) here is the recipe..I hope you will try it because it is well worth it. I added this time step by step instructions for your easier understanding. I am not happy with the pics but will update and provide you with better images soon.
puff pastry with spinach and scallions in alfredo sauce
for 6 individual pieces
- 1 pack frozen Puff Pastry
- 1 tsp. Butter
- 3 Garlic cloves, minced
- 4 Scallions, chopped
- 2 Cups Fresh Spinach
- Salt and Pepper to taste
- 1 egg for brushing
- 5-6 ounces of Alfredo sauce
- 6 oz heavy cream
- 1/2 stick unsalted butter, softened
- 1 cup freshly grated Parmigiano-Reggiano
- Handful of finely minced parsley
- Black pepper and salt to taste
- Sprinkle of garlic powder if you desire
To prepare Alfredo sauce:
- Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt.
- Sprinkle in cheese and stir to incorporate and add parsley.
- Season with black pepper and salt to taste. Also you can add Garlic powder or crushed garlic if you desire.
- You can store it in airtight container or a well sealed jar and keep it in the fridge for up to 5 days.
For the pastry:
- Take the puff pastry 5 minutes prior to defrost just a bit. You do not want completely defrosted.
- Meanwhile, heat the butter in saute pan and saute garlic and scallions.
- Add Spinach and stir until spinach becomes soft.
- Add Alfredo sauce (store bought would be fine too)
- Cut the pastry unfolded into three equal squares; then open/unfold each pastry square and cut little windows only on two (see on the pic above). Fold two together and bottom uncut is going on the bottom.
- Spoon in the pastry window about 1 tablespoon or so of spinach mixture and place it in the pan lined with parchment paper. Continue with the method until you use all the pastry(spinach mixture could be placed in the fridge for up to 3 days for pastas or lasagna)
- Brush each with mixed egg before baking.
- Preheat the oven on 400 F (200C) and bake until the pastry is golden brown, approximately 12-15 minutes. *You can also cover with aluminium foil to prevent from burning too fast just take it off last 3-5 minutes to get that nice golden color.
Serve hot or cold.
You could add sesame seeds on top.
Lid that you cut out when you were making pastry windows could be made into crackers or pastry twists.
Alfredo sauce is simple but if you do not have time or don’t want to make it from scratch then you can use store bought. 5-6 ounces would enough, it will reduce a bit too while you are making it with the spinach.
I wish you an amazing week!!!!
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