This past weekend my sister and I threw a baby shower for our brothers wife. I was in charge of all of the food and decor and I had such a blast pulling everything together. I centered the decor around the shower invitation and created what I thought was a perfect list of baby shower finger foods for the menu. These Spinach and Artichoke Puff Pastry rounds were one of the items I made in addition to several others. I made a bunch of things that I have blogged before and have included pictures below so you can see them in action! There were several other menu items, but I didn't get pictures of them all due to the hustle and bustle once the shower started.Spinach and Artichoke in Puff Pastry
Adapted from Southern Living November 2000
Yield
Makes 4 dozen
Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 (17.3-ounce) package frozen puff pastry
Preparation
Drain spinach well, by placing in a clean dish towel and twisting each end of the towel.
Stir together spinach, artichoke hearts, and next 5 ingredients.
Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-half spinach mixture evenly over pastry sheet, leaving a 1/2-inch border.
Roll up pastry,
jellyroll fashion,
pressing to seal seam;
wrap in heavy-duty plastic wrap.
Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
Bake at 400° for 20 minutes or until golden brown.
Other Food and Decor:
