Spinach and artichoke puff pastry swirls are the perfect appetizer for the holidays! Everyones favorite dip made into handheld bites!
I love a good app and man oh man Spinach and Artichoke Puff Pastry Swirls check this box for me!
Spinach and Artichoke Dip is a fan favorite of pretty much everyones. Who can resist that hot, cheesy, gooey, delicious app when it comes your way?!
You are my people if you feel me on this.
Spinach and Artichoke Puff Pastry Swirls are a perfect twist on a classic for this holiday season. They are
- relatively quick to make
- make a ton
- can be made ahead of time and waiting in the freezer for you when you need
- absolutely delicious
Lets get cooking!
How to Make the Filling for Spinach and Artichoke Puff Pastry Swirls
Start by setting out the cream cheese to room temp. Add in sour cream and mix until well combined.
Add in your spices, finely chopped artichoke hearts, and finally your thawed and drained frozen spinach. Mix until it is all yummy and combined.
Using a rolling pin and a floured surface, rollout a thawed puff pasty (I love the Pepperidge Farm kind - you can find it in the freezer section of your grocery. Usually next to the frozen rolls and pie crust) sheet till it is doubled in size. Spread your spinach and artichoke mixture out evenly over the surface making sure to get all the way to the edge.
Begin to tightly roll up (hot dog shape), making sure to keep the roll as tight as possible.
Place on a baking tray and freeze for 30 minutes or until solid.
Slice into even slices and place on a baking tray. Brush with an egg wash and sprinkle with salt and pepper.
Place in the oven and waaalaaa, your Spinach and Artichoke Swirls are warm and perfect to hold in each hand!
How Can I Freeze Spinach and Artichoke Puff Pastry Swirls?
This appetizer is perfect to make ahead of time! Make according to directions below all the way up until baking.
You will want to tightly roll the puff pastry, place in freeze for 30 minute until solid.
Take out and cut like you are going to bake, but line up all the slices on a baking sheet. Place in freezer again for 10 minutes or until form and solid again.
Store in a freezer safe zip top bag or on the baking sheet wrapped tightly in plastic wrap or foil - making sure no air can get to them.
Keep in the freezer for up to a month.
Once ready to bake, just follow the recipe as normal.
Isn't it the best being able to prep ahead so all you have to do is pop in the oven and you're good to go?! I know I love it.
So that is it friends! A new delicious, handheld twist on a classic dip everyone loves.
These Spinach and Artichoke Puff Pastry Swirls are sure to be a crowd pleasure for all your holiday parties and dinner this season!
Print
Spinach and Artichoke Puff Pastry Swirls
- Total Time: 74 minutes
- Yield: 24-28 1x
Description
Spinach and artichoke puff pastry swirls are the perfect appetizer for the holidays! Everyones favorite dip made into handheld bites!
Ingredients
- 1 Puff Pastry Sheet - thawed
- 4 Ounces Cream Cheese - room temp
- ½ Cup Sour Cream
- 6 Ounces Canned Artichoke Hearts - chopped
- 5 Ounces Frozen Spinach - thawed & drained
- ½ Teaspoon White Pepper
- ½ Teaspoon Salt
- 1 Egg
- Salt & Pepper - for topping
Instructions
Spinach Artichoke Mixture
- Lay 1 sheet of puff pastry, frozen spinach, and cream cheese out on the counter to thaw and come to room temp for 30 minutes prior to starting
- In a large bowl add the cream cheese. With a hand mixer, mix until smooth and creamy.
- Add in sour cream and mix until creamy and no lumps remain.
- Finely chop the canned artichoke hearts and add to the cream cheese mixture.
- Thaw frozen spinach. Once thawed, placed in a tea towel and wring out until you have gotten all the moisture out as you can. Add to the cream cheese mixture along with the salt and white pepper.
- Mix with a spatula until everything is mixed well.
Puff Pastry
- Sprinkle the counter with a little flour and place thawed puff pastry sheet out on top.
- With a rolling pin, roll out the sheet until about double it's size (around 10x14") - making sure to keep the top and bottom well floured so it doesn't stick to the counter.
Assembly
- Preheat oven to 400 degrees.
- Place the spinach and artichoke mixture on top of the rolled out puff pastry sheet.
- Spread out into an even layer across the sheet, making sure to get all the way to the edges.
- Starting on one long end, begin to roll up the puff pastry (hot dog side) making sure to keep a tight spiral all the way through. Watch the video here to see how I did it.
- Once you have rolled all the way up, place on a baking sheet lined with parchment paper and place in the freezer for 30 minutes.
- Once the 30 minutes is up, take out the roll and place on a cutting board. Use a sharp knife and cut slices out a ½" thick. You should be able to get 24-28 slices.
- Place 12 rolls on a lined baking sheet, repeating until all the slices are on trays (you will need 2-3 trays).
- Beat an egg with a little bit of water in a small bowl. Using a pastry brush - brush the tops of the rolls, sprinkle with salt and pepper, and place in the oven for 22-24 minutes.
- Remove from the oven once the edges are golden brown and the middle is cooked through.
- Place on a platter and enjoy!
Notes
- This recipe is perfect to double seeing as 2 puff pastry sheets come in a pack and you can use a whole can of artichoke hearts and a full package of frozen spinach.
How to Freeze
- Follow the directions above as directed all the way to slicing the rolls out. Once you have sliced each roll, lay flat on a baking sheet and place back into the freezer for 20-30 minutes - or until frozen solid.
- Remove from the tray and place in a freezer safe zip top bag and place back in the freezer for up to a month.
- When ready to bake, follow the rest of the directions above.
- Prep Time: 50 minutes
- Cook Time: 24 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 35
- Sugar: 0.2 g
- Sodium: 68 mg
- Fat: 2.7 g
- Carbohydrates: 2 g
- Fiber: 0.4 g
- Protein: 0.9 g
- Cholesterol: 5.5 mg
Keywords: Spinach and Artichoke Puff Pastry Swirls
Leave a Reply