These puff pastry scrolls are a great little snack for school or work, or even after school (they won’t ruin dinner!). They can be eaten warm or at room temperature.
Cheesy spinach puff pastry scrollsCourse: Snacks
a member of the Wahroonga community
These scrolls are a great little snack for school or work, or even after school (they won’t ruin dinner!). They can be eaten warm or at room temperature.
200g frozen chopped spinach portions, defrosted
2 sheets frozen puff pastry, thawed
Plain flour, to dust
3 tbs tomato paste
3/4 cup grated cheddar
1/4 grated parmesan
1 egg, lightly beaten
- Place the spinach between paper towels and squeeze to remove as much moisture as possible. Set aside.
- Preheat oven to 200C fan forced. Line 2 baking trays with baking paper.
- Place the sheets of pastry on a lightly floured surface. Evenly spread each with tomato paste, leaving a 2cm along long edge furthest away. Top with cheddar and parmesan, then scatter with spinach.
- Starting from 1 long side, roll up each pastry sheet to form 2 logs, brushing pastry edge with a little egg to seal. Cut each log into 2cm pieces, and place on the prepared trays. Brush scrolls with a little egg.
- Bake for 15-20 or until crisp and golden. Leave on trays for 5 minutes to cool slightly, before transferring to a wire rack to cool further. Serve warm or at room temperature.
Tips and notes
- You can replace the cheddar with mozzarella, if you like.