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Spinach and Ricotta Puff Pastry Christmas Tree
Spinach and Ricotta Puff Pastry Christmas Tree
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Transform puff pastry pinwheels into a festive spinach Christmas tree appetizer for a jolly holiday gathering.
Ingredients:
  • 1 teaspoon vegetable oil for frying
  • 2 red onions, chopped
  • 8 cups fresh spinach
  • salt and freshly ground black pepper
  • 1 pinch ground nutmeg
  • 9 ounces fresh ricotta cheese
  • 1 tablespoon grated Parmesan cheese
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • 4 multi-colored cherry tomatoes, halved, or more to taste
Instructions:
  • In a large pan over medium heat, saute onions in oil until soft and translucent. Stir in spinach, salt, and pepper, cooking for 2 to 3 minutes. Cover and cook for 5 to 7 minutes until spinach is wilted. Uncover after 5 minutes to let excess liquid evaporate. Cool completely off the heat before serving.
  • Mix chopped spinach with creamy ricotta and flavorful Parmesan cheese. Season generously with salt, pepper, and a hint of nutmeg to enhance the savory blend.
  • Spread a generous layer of spinach and cheese mixture on the puff pastry sheet, leaving a 1/2-inch border. Roll up the sheet tightly, ensuring the edges are sealed. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour, or up to 24 hours.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
  • Cut the pastry log into 3/4-inch slices to yield 16 to 22 pinwheels. Arrange the puff pastry pinwheels in a Christmas tree shape, starting with 6 pinwheels in the lowest row, then 5 in the row above, and so on. If you have 16 pinwheels, begin with 5 pinwheels on the bottom row. Place the last pinwheel at the bottom for the trunk. Brush with egg wash.
  • Bake in the preheated oven for 20 to 25 minutes until wheels are golden brown and puffy. Garnish with cherry tomatoes to create Christmas tree ornaments.

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