Spinach Gruyere Puff Pastry

Spinach Gruyere Puff Pastry

poniedziałek, 10 lutego 2014

Spinach Gruyere Puff Pastry

Time: 15 mins

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed
• 4 tablespoons butter, divided
• 1 cup sliced fresh mushrooms
• 4 ounces gruyere cheese, grated
• 1 (17 1/2 ounce) package frozen puff pastry sheets, thawed

Directions

• 1 Preheat oven to 350 degrees F.
• 2 Drain spinach well, pressing between layers of paper towels to remove excess moisture.
• 3 Melt 2 tablespoons butter in a skillet over medium heat.
• 4 Add mushrooms and cook, for 5 minutes.
• 5 Stir together spinach, mushrooms and cheese; set aside.
• 6 Roll 1 pastry sheet into a 13 by 11-inch rectangle.
• 7 Melt remaining 2 tablespoons butter.
• 8 Brush 1/2 melted butter over pastry.
• 9 Spread 1/2 spinach mixture over butter.
• 10 Roll-up, jellyroll fashion, starting with the long side.
• 11 Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.)
• 12 Cut rolls into 1/4-inch thick slices.
• 13 Place on lightly greased baking sheets.
• 14 Bake for 15 to 20 minutes, or until golden brown.