Can you feel it? It’s that time of year again, when holiday party invites start arriving and you’re perhaps planning parties of your own… My favourite holiday parties are cocktail parties because, aside from the holiday cocktails that are served (mulled wine!), I love a party where you get to taste a lot of little bites of food rather than just one main dish. So obviously I was thrilled to see the theme for this month’s Kraft Canada #whatscooking assignment – Party Appetizer Perfection.
In hunting around for some easy appetizers to serve at some upcoming gatherings, I checked out some of the easy hot appetizers, and found a recipe for make-ahead Spinach Phyllo Roll Ups. I love the look of these (and the flavours!) but on further consideration and after a few experiments with phyllo, I switched up the recipe a little to use puff pastry which is infinitely easier to work with, especially now you can buy all-butter rolls of puff to stash in your freezer (my freezer is never without them!). Phyllo doesn’t come in such convenient packaging (there are always too many sheets then you can’t re-freeze then you need to find another use for it etc…) and I always have a hard time not tearing the sheets. This version is just what you need up your sleeve this holiday season. Or, you know, anytime…
Spinach and ricotta puff pastry rolls
Easy spinach and ricotta appetisers.. Bet you can't eat just one!
- 2 rolls frozen puff pastry, thawed but still cool
- 75g Philadelphia Cream Cheese, softened
- 100g smooth ricotta
- 75g (1/4 packed cup) cooked spinach, drained and chopped
- 50g Cracker Barrel Medium White cheese, grated
- salt and pepper
- Pre-heat oven to 375˚F.
- In a small bowl, mix together cream cheese, ricotta, spinach, cheese salt and pepper until smooth.
- Unroll the puff pastry, one roll at a time.
- Place ½ the cream cheese mixture in the lower third of the pastry (closest to you), leaving approximately 2cm as a border.
- Carefully roll the pastry up, over the cream cheese mixture and continue rolling, away from you until you reach the end of the pastry.
- Wrap tightly in plastic wrap and place in the freezer for 15 minutes.
- Repeat with second puff pastry sheet.
- Remove rolls from the freezer and use a sharp knife to make clean cuts through the pastry to make rolls about 2cm wide. You might need to clean the knife between cuts so as not to drag the cream cheese mixture across the rolls.
- Place the rolls on a baking tray lined with parchment, laying down so the filling is facing up.
- Bake for 30-35 minutes until the pastry is puffed and golden brown.
- Serve warm.
- If not serving straight away, allow to cool then store in the fridge in an airtight container and gently re-heat at a low temperature (around 300˚F) to serve.
Verdict? These were so easy to make and so very tasty. They also look pretty professional, kind of like you might have bought them 😉 So, I’d say that was a win! I also experimented and made tiny quiche bites with puff pastry, filling them with about 1 tablespoon of the mixture (one roll of puff pastry made about 10 mini quiches) and they were pretty amazing too! Such a versatile mix of ingredients!
Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation for writing these posts, however, all opinions are 100% my own.