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1.Heat the oven to 400°F. Beat the egg and water in a small bowl with a
fork.
2.Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a
medium bowl.
3.Sprinkle the flour on the work surface. Unfold the pastry sheet on the work
surface. Brush the pastry sheet with the egg mixture. Top with the cheese
mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut
into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking
sheets. Brush the slices with the egg mixture.
4.Bake for 15 minutes or until the pastries are golden brown. Remove the
pastries from the baking sheets and let cool on wire racks for 10 minutes.
5.For best results, make sure to remove as much liquid as you can from the
spinach before adding it to the pastry. If it's too wet, it may make the pastry
soggy.
For Pesto Swirls, omit all ingredients but the flour and the puff pastry.
Unfold the pastry sheet as directed above. Spread 1/2 of an 8-ounce package
cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. Top
with 3 tablespoons pesto sauce and sprinkle with 1/4 cup finely chopped walnuts.
Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as
directed above.
For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic
powder. Unfold the pastry sheet and brush with the egg mixture as directed
above. Spread 1/2 of an 8-ounce container whipped cream cheese with chives on
the pastry sheet. Top with 1 cup frozen chopped broccoli, thawed and well
drained and 1 cup finely chopped cooked ham. Proceed as directed above.
For a flavor twist, try a different cheese. Any shredded cheese will work
in this recipe.