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Alejandra

Alejandra Cota
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Recipe of Pinito de Pujaldre Stuffed with Spinach and Artichoke
Recipe

Pinito de Pujaldre Stuffed with Spinach and Artichoke

30 mins
30 mins
Low
13
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If you have a Christmas gathering do not hesitate to make this recipe, this rich baked puff pastry filled with cream cheese, parmesan with spinach and artichoke hearts. The funny thing is that you can separate your portion simply by pulling a band-aid. Do not hesitate to try it.
Learn more about Alejandra Cota

Ingredients

4 portions
  • 4 cloves garlic, finely chopped
  • 1 white onion
  • 250 grams spinach
  • 380 grams cream cheese
  • 1 cup parmesan cheese, grated
  • 2 cups artichoke heart
  • 1 pinch salt
  • 1 pinch black pepper
  • 500 grams puff pastry
  • 1/4 cups flour
  • 1 egg, to varnish
  • 1 cup cherry tomato, cut in half

Preparation

Preheat the oven to 180 ° C.
In a bowl add, garlic, onion, add spinach, cream cheese, parmesan, artichoke hearts, season to your liking. Make sure there is a thick filling to spread. Reservation.
On a clean surface, spread the puff pastry in 2 squares of 20x20, spread the filling and cover with the second square of puff pastry.
Cut the filled puff pastry in the shape of a triangle, change the triangle to a tray with a non-stick mat, with a knife cut horizontal cuts on each side leaving 5 cm wide in the center. Fold or rotate the horizontal cuts on each side, until all the cuts are completed.
Varnish with egg and bake for 20 minutes until it becomes color. Remove from the oven and serve and enjoy.

PRESENTATION

Serve the puff pastry with cherry tomatoes simulating spheres.

TIPS

The varnishing of the puff pastry with egg will have a golden and uniform color during baking.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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