Goat Cheese and Spinach Puffs

 Goat Cheese and Spinach Puffs

 6 Servings | 10-minute Prep Time | 20-minute Cook Time | Overnight Rest Time

Ingredients

4 oz. Goat Cheese

10” x 12” Puff Pastry, soft enough to manipulate

1 tsp. Dried Oregano

1 tsp. Dried Thyme

1 tsp. Dried Basil

1 tsp. Dried Rosemary

1 ½ c. Fresh Spinach

1 Egg Yolk

1 Tbsp. Filtered Water

Salt

Pepper

Instructions

Chiffonade fresh spinach.

While puff pastry is chilling in the refrigerator, combine goat cheese, herbs, salt, pepper, and fresh spinach in a dish until thoroughly mixed.

Remove pastry from refrigerator and cut into 6, 4” x 5” pieces.

Spoon filling onto pastry.

Make egg wash by whisking together egg yolk and filtered water.

Fold opposite corners over on pastry, careful not to stretch, and seal with a dab of egg wash. Save extra egg wash in sealable container for later use.

Freeze assembled pastries on baking sheet with parchment paper overnight.

When ready to bake, preheat oven to 400°F.

Brush the exposed pastry with egg wash just before baking.

Bake for about 20 minutes, or until the pastry is golden brown and flaky.