Raphael Stevens
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Spinach Puffs Recipe from Delish.com
If you love baked spinach dip, you will love these baked puff pastries. They’re filled with a mixture of sautéed onion, garlic, spinach, and cream cheese and baked inside little puff pastry cups in a muffin tin.
Ingredients:Yields 9 Spinach Puffs
1 Tbsp. Vegetable Oil1/3 c. onion, finely choppedKosher salt2 cloves garlic, minced4 oz. cream cheese, softened2 eggs, divided1 (10 oz.) package frozen spinach, thawed and squeezed as dry as possible3/4 c. crumbled feta cheese2 Tbsp. fresh dill, chopped2 tsp. lemon zestFreshly ground black pepperCooking sprayAll-purpose flour, for rolling puff pastry1 sheet from 1 (17.3 oz. ) package puff pastry, thawed in the refrigerator
Directions:
In a medium skillet, heat oil over medium heat. Add onions and season with salt. Cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds more. Remove from heat.In a large bowl, stir together cream cheese and 1 egg. Stir in garlic-onion mixture, spinach, feta, dill, and lemon zest and season with salt and pepper.Grease 9 cups of a muffin tin with cooking spray. On a lightly floured surface, roll out puff pastry sheet to a 12” square. Cut into 9 smaller squares, each about 4” wide. Ease each puff pastry square into a greased muffin cup, letting the corners hang over the sides. Add about 2½ tablespoons of filling to the center of each. Fold in pastry corners to meet in the center over the filling and pinch together. Refrigerate for 30 minutes (or freeze for 15 minutes).Meanwhile, adjust an oven rack to center position and preheat the oven to 400°.Beat remaining egg in a small bowl with 1 teaspoon water and brush on top of the chilled pastry. Bake until puffed and golden brown on the bottom, about 25 minutes. Let cool slightly before lifting out of the muffin tin. Serve warm or at room temperature.
Recipe and photo courtesy of Delish.com
Photo: Andrew Bui; Food Styling: Justin Sullivan
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Holiday Traditions and Special Recipes
by Sheryl Pidgeon
Since my kids were little, we’ve taken to the kitchen each Chanukah to create marshmallow dreidels. Turns out the tradition has continued even now that my kids are young adults. Not only are they fun to make and delicious to eat, but they also make a great dessert display at our annual Chanukah party!
Marshmallow Driedels from The Pidgeon Family
Marshmallows form the dreidels’ bodies, chocolate kisses serve as the tips, and pretzel sticks act as the knobs. A quick dip in melted white or milk chocolate provides a surface for colorful sprinkles.
Ingredients:
One bag of marshmallows
One bag of thin pretzel sticks
One bag of Hershey’s Kisses
One package white chocolate chips
One package milk, semi-sweet or dark chocolate chips
Assorted Sprinkles
Directions:
Line a baking sheet with waxed or parchment paper.
Using a separate microwave-safe bowl for each type, melt the chocolate chips over low heat, stirring frequently to prevent scorching. Remove from heat.
Spear each marshmallow with a pretzel stick, making sure it goes about 3/4 of the way into the marshmallow. Using the pretzel stick as a handle, dip one of your treats into the chocolate so that it is completely coated. Adhere a Hershey’s Kiss to the other end of the marshmallow. Place on lined baking sheet and decorate with sprinkles.
Put the marshmallow dreidels in the fridge for 10 minutes before serving.
Enjoy! More
