Alejandra Cota

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Alejandra Cota

Pinito de Pujaldre Stuffed with Spinach and Artichoke

Name: Pinito de Pujaldre Stuffed with Spinach and Artichoke
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

30 mins

Low

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Alejandra Cota

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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.

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Ingredients

4 portions

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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.