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With buttery pastry and gooey cheese, Spinach & Artichoke Pastry Swirls are a delicious bite-size appetizer perfect for any party, from your stylish buffet to a gameday spread. | FeastInThyme.com

Spinach & Artichoke Pastry Swirls

With buttery pastry and gooey cheese, Spinach & Artichoke Pastry Swirls are a delicious bite-size appetizer perfect for any party, from your stylish buffet to a game day spread. 


Makes about 35-40 pastry swirls.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 servings (approx.)

Ingredients

  • 1 box (17 ounce) puff pastry sheets, room temperature
  • 8 ounce cream cheese, room temperature
  • 5 ounce fresh spinach, chopped into threads
  • 1 cup marinated artichokes, drained and chopped small
  • 1/4 cup parmesan cheese, grated thick
  • 1/3 cup gruyere, grated thick
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 egg, beaten with 1 tablespoon water (for the egg wash)
  • Flour, for dusting

Instructions

  1. Preheat the oven to 350°F. Mix the cream cheese, spinach, artichoke, and both types of cheese together in a bowl until well-combined. It might take some muscle – honestly, I find using my hands is the easiest way to do it, even if it is a little messy.
  2. On a lightly floured surface, roll the pastry sheets out to 1/8th inch thick with a rolling pin. Cut the sheets into strips, 1 ¼ inch by 5 inch.
  3. Spread a tablespoon of cheese filling along the center of each strip. To make the pastry swirl, tightly roll the pastry along it’s length. Repeat until you run out of filling or pastry. Set the rolled-up pastries into the cups of a nonstick mini muffin tin, swirl side up. Brush the tops of the pastries with the egg wash.
  4. Bake pastries for 15-20 minutes, until puffed and lightly golden. If you are planning to serve them immediately, gently remove from the muffin tins and plate while still hot. To freeze and store for future use, see instructions below.

Recipe Notes

How to Make-Ahead & Freeze: Follow the instructions as above, but under-bake the pastry swirls slightly, until just a touch golden. Allow them to cool completely, and then remove each from the muffin tin, placing them on a baking sheet covered in parchment paper so that they do not touch. Place the tray in the freezer until frozen, about 2 hours. Once completely frozen, transfer the pastry swirls to a large Ziploc bag and store in the freezer. When ready to serve, do not thaw, but bake from frozen on a sheet of parchment paper in the oven at 350°F for 10-15 minutes. Use within 2 months.