Puff pastry with cream cheese and spinach filling

This is my kids favourite “snack” . I make it from time to time whenever they request it. It’s also a favourite for birthday parties because it’s quick and tasty.

You will need:

sheet of puff pastry

1 container of Philadelphia Cream cheese

1 cup of fresh spinach (or frozen to defrost) (I use baby spinach because it’s already washed)

2 eggs ( 1 full egg and egg white as you will need the egg yolk for brushing the top)

1 clove of garlic

1 tbsp parmesan ( more if you like)

1/4 shredded cheese mix (more if you like)

salt and pepper

sesame seed

This will make 2 logs which you can cut as you please. Pre-heat oven to 220C. Unroll the pastry and place onto baking sheet. You can use the baking paper the pastry came with for baking. Cut pastry in half and set aside. Make the filling. You can use blender or mix it by hand (if you chop the garlic and spinach first). Put everything except 1 egg yolk and sesame seeds in the blender and pulse for few seconds. Divide filling in half. Scoop each part onto the sheet leaving 1,5cm (1inch) edge. Wet the edge of the sheet and fold to form a log. Press edges firmly so that the filling doesn’t leak out. Flip the pastry so that the seems touch the baking sheet. Brush egg yolk on top and sprinkle sesame seeds. Nick the top with sharp knife. Bake at 220 for 8-12 minutes until it becomes puffy and golden then lower the temperature to 180 and bake for 10 more. Please remember to monitor your pastry as there are different ovens and each works a bit different. Cut in pieces! Enjoy

xx

M.

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