garlic puff pastry appetizer

well, well, well.  Thanksgiving is over and I can still zip up my pants.  I guess it is all about portion control. This year instead of deep-frying the turkey (our tradition for 6 years) my husband smoked the turkey on his Green Egg.  Holy cow.  It was amazing.  I’m pretty sure this will be our new tradition.

Here’s my husband with the smoked bird, and his last named branded into it (with one E a little faint):


Onto the garlic puff pastry.

I made these for Thanksgiving day “lunch”.  They are super simple to make.  The only thing that I would do differently is cut the puff pastry a little shorter so the finished product is more bite sized (they puff up a lot).


1 box puff pastry, cut in strips

grated Italian blend cheese – about 1 cup

parsley – about 1/2 cup

spinach – about 1 cup

3 cloves of garlic

1 egg, beaten

Blend about 1/4 cup of the Italian blend cheese, parsley, spinach, and garlic cloves in your blender or Cuisinart.  After unrolling the puff pastry brush both sheets with the beaten egg.

Sprinkle and spread the parsley blend on top of both sheets.  Slice each sheet into 6 long pieces (cut those in half if you want more bite sized baked puff pastry).

Roll or twist each piece.

Bake in a pre-heated 350 degree oven for about 25-30 minutes.


  1. Sean Breslin says:

    Looks like that was a heck of a meal!

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