Tuesday, July 6, 2010

Spinach Gruyere Puff-Pastry Spirals - Nancy Craig, Missouri

Yield: 10-12 servings


1 10-ounce package frozen chopped spinach (thawed)
4 tablespoons butter (divided)
1 cup finely chopped fresh mushrooms
1 cup Gruyere Cheese, grated
1 17 1/2 ounce package frozen Puff-Pastry (thawed)


Roul'Pat (RL006040)
Cutting Board (MA072439)
Paring Knife (DD800003)
Magnetic Measuring Trio (GRP00001)
Perforated Baking Sheet (MA435310)
Medium Silpat (SP420295)
Medium Flared Saute Pan (DD901220)
Mixing Bowl (MA017025)
Pastry Brush (MA116013)
Cake Server Knife (MA1650176)
Set of 3 Spatulas (MA113005)

A long-time friend, and renowned cook (now an ardent Demarle convert),
suggested trying this recipe. It's easy to see why she found it to be such a hit.


Make sure the oven rack is in center position; preheat to 350 degrees.
Place the Silpat on the Perforated Baking Sheet.
Drain the spinach well, pressing between layers of paper towels to remove
all excess moisture. Finish by squeezing out the last moisture.
Melt 2 tablespoons butter in Saute Pan over medium heat. Add mushrooms
and cook for 5 minutes.
Stir together spinach, mushrooms, and cheese in Mixing Bowl; set aside.
Take 1 sheet of pastry and open it on the Roul'Pat.
Melt remaining 2 tablespoons butter and spread 1 tablespoon on the pastry.
Spread 1/2 of the spinach mixture over the buttered pastry.
Roll-up jelly-roll fashion, starting with the long side.
Repeat procedure with remaining pastry sheet, butter, and spinach mixture.
Wrap rolls in plastic wrap and refrigerate up to 2 days.
Cut into 1/4 inch slices before baking for 15 to 20 minutes.

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