Corn Spinach Rolls
Golden, flaky puff pastry rolls filled with a creamy mixture of spinach, sweet corn, and melted cheese. These savory bites are perfect as an appetizer, snack, or light meal, offering a crisp exterior and a rich, comforting center in every bite.
Ingredients
Scale
- 2 sheets puff pastry, about 400 grams total, thawed
- 2 cups fresh spinach, finely chopped (about 120 grams)
- 1 cup sweet corn kernels, about 150 grams, drained if canned
- 150 grams cream cheese, softened
- 1 cup shredded mozzarella cheese, about 100 grams
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg, beaten (for brushing)
Instructions
- Preheat oven to 200 degrees Celsius and line a baking sheet with parchment paper.
- Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds. Add chopped spinach and cook for 2 to 3 minutes until wilted. Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooked spinach, sweet corn, cream cheese, shredded mozzarella, salt, and black pepper. Mix until well blended.
- Lightly flour a surface and roll out the puff pastry sheets. Cut each sheet into equal rectangles.
- Spoon the filling along one edge of each rectangle. Roll tightly into logs and place seam side down on the prepared baking sheet.
- Brush the tops with beaten egg to ensure a golden finish.
- Bake for 20 minutes or until the rolls are puffed and golden brown.
- Allow to cool for 5 minutes before serving.
Notes
- Do not overfill the pastry to prevent leaking during baking.
- Chill assembled rolls for 10 minutes before baking for extra flakiness.
- Reheat leftovers in the oven at 180 degrees Celsius for 8 to 10 minutes to maintain crispness.
Find it online: https://tastyze.com/corn-spinach-rolls/