Puff Pastry Spinach Dip Twists
Servings 10
Equipment
- 1 Baking sheet
Ingredients
- 2 Sheets Puff pastry, if you need gluten free Sweet Loren's sells a gluten free version at Target
- 3 cloves Garlic, minced
- 3 oz Fresh spinach chopped & steamed, or frozen that's been thawed
- 1 5.4oz Coconut cream or heavy cream
- 1/2 C Mayo
- 1 tbsp Lemon juice
- 1/4 C Nutritional yeast or Parmesan cheese
- 1/2 tbsp Fresh basil leaves, minced
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Pre heat oven to 400F. Line a baking sheet with parchment paper. Remove the puff pastry from the refrigerator and packaging so it comes up to room temperature
- In a mixing bowl combine all your ingredients
- Lay one sheet of puff pastry flat on a cutting board. Layer the spinach mixture evenly over the pastry
- Lay the second sheet of puff pastry on top
- Using a pizza cutter or sharp knife cut the pastry into 1' wide pieces. You want to cut the dough in the direction where the piece will be the longest. For me this was horizontally
- Take each 1' piece and twist it in opposite direction using both hands (as seen in video). Twist until the entire pieces is twisted. Tuck one ending under the pastry and start curling the pastry inward like a snail shell. When you get to the end tuck the end piece underneath the pastry so it doesn't fall apart in the oven
- Gently brush olive oil or a beaten egg over all the pastries. This helps them brown
- Bake for about 22-24 minutes or until the pastries are golden brown.
- Optional: These are great on their own but you can also serve them with a sun dried tomato aioli or pesto.