PHOTO: LUCY SCHAEFFER; FOOD STYLING: TAYLOR ANN SPENCER
Thought your Easter brunch plans were set? Think again. Stuffed with ham, spinach, and Gruyère, these cheesy pastries are calling your name.
Store-bought puff pastry and chopped frozen spinach make these puffs a breeze to assemble. Defrost the puff pastry in the refrigerator overnight, and make sure to keep it as cold as possible while you’re rolling it out, cutting, and filling it. The frozen spinach can be quickly thawed in the microwave. Some use kitchen towels to squeeze out the extra water, but I find it easier to place the spinach in a fine-mesh sieve set over the sink and just press it against the bottom of the sieve so the extra water runs out and down the drain. This way is quick and effective—and you won’t need to worry about a bunch of wet kitchen towels.
These puffs are most delicious fresh out of the oven, but if you want to work ahead, you can make the filling and even cut out the pastry squares the day before. Cool the filling completely before storing in an airtight container in the refrigerator, and layer the puff pastry squares with a little flour between them so they don’t stick before wrapping tightly in plastic wrap and refrigerating. If you happen to have leftovers (doubtful, but let’s pretend), you can refrigerate them in an airtight container for up to 3 days. Microwaving will make them soggy, but you can reheat them on a baking sheet in a 350° oven just until they’re warmed through.
Made these? Let us know what you think in the comments below.
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions
Step 1In a medium pot over medium heat, melt butter. Add shallot and cook, stirring occasionally, until softened and translucent, 6 to 8 minutes. Whisk in flour to form a thick, bubbling paste, then whisk in milk. Increase heat to medium-high and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until thickened, 1 to 2 minutes.
Step 2Remove pot from heat and whisk in 1 cup Gruyère just until melted; season with salt and pepper. Fold in spinach and 1 cup ham. Let cool.
Step 3Line 2 baking sheets with parchment. On a lightly floured surface, roll 1 sheet of puff pastry to a 15"-by-10" rectangle. Using a sharp knife, cut into 6 equal squares, each about 5"x5". Transfer squares to one of the prepared sheets. Repeat with remaining sheet of puff pastry and baking sheet.
Step 4Dollop 3 tablespoons cooled filling into center of each square. Press 5 to 6 pieces of remaining ham into top of each. Sprinkle with remaining 1/2 cup Gruyère. Fold corners of each square to meet in the center. Refrigerate pastries until chilled, 15 to 30 minutes.
Step 5Arrange racks in upper and lower thirds of oven; preheat to 400°. In a small bowl, whisk egg, water, and a pinch of salt. Brush egg wash over chilled pastries.
Step 6Bake puffs, rotating sheets top to bottom after 10 minutes, until pastry is golden brown on top and bottom, 15 to 20 minutes. Top with more pepper and serve warm.
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PHOTO: LUCY SCHAEFFER; FOOD STYLING: TAYLOR ANN SPENCER
Taylor Ann Spencer is the assistant food editor at Delish, where she develops recipes, creates recipe videos, and styles food. With a background in writing and theater as well as professional cooking, she enjoys sharing her love for global flavors and all things baking through informational posts, hosted videos, and just plain everyday conversations. When she's not cooking, she's brainstorming her next culinary mash-up. Mac 'n' cheese chili rellenos, anyone?
