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Spinach Gruyere Pull Pastry Recipe

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This recipe for Spinach Gruyere Pull Pastry is from The Christiansen Family Cookbook - 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10-oz package frozen chopped spinach, thawed
4 tbs butter, divided
1 cup sliced fresh mushrooms
1 17 1/2 oz package frozen puff pastry sheets thawed
Directions:
Directions:
Preheat oven to 350º. Drain spinach well pressing between layers of paper towel to remove excess moisture.

Melt 2 tbs butter in a skillet over medium heat. Add mushrooms and cook for 5 minutes. Stir together spinach, mushrooms and cheese and set aside. Roll 1 pastry sheet into a 13 by 11 inch rectangle. Melt remaing 2 tbs butter and brush 1/2 of the melted butter over pastry. Spread 1/2 the spinach mixture over the butter. Roll up, jellyroll fashion, starting with the long side. Repeat with remaining pastry sheet, butter and spinach mixture. Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired. Cut rolls into 1/2 inch thick slices. Place on lightly greased baking sheets and bake for 15 to 20 minutes until golden brown.
Number Of Servings:
Number Of Servings:
12 to 15 servings
Preparation Time:
Preparation Time:
Active - 12 minutes. Cooking 15 minutes
Personal Notes:
Personal Notes:
I've made these several times for parties and showers and they are always a hit. And they're EASY to make!!

 

 

 

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