Today I’ll explain how to prepare puff pastry candies with ricotta and spinach, a quick and tasty appetizer, perfect for holidays and special occasions.
These puff pastry candies are ideal for Christmas, Christmas Eve, New Year’s Eve, and even to propose again at Easter as an original snack.
To save time, you can use pre-cooked or frozen spinach or prepare them at home following my tips on how to cook spinach. The filling of ricotta and spinach makes these puff pastry candies soft and tasty, just like other puff pastry snacks with herbs.
Very easy to prepare and fun to present on the table, the puff pastry candies filled with ricotta and spinach pair perfectly with other holiday appetizers, such as puff pastry filled with ham and cheese or the classic mini pizzas with puff pastry.
Let’s now go through all the steps to make these delicious savory candies.
See you in the next recipe!!!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 102.30 (Kcal)
- Carbohydrates 7.34 (g) of which sugars 0.22 (g)
- Proteins 2.58 (g)
- Fat 6.98 (g) of which saturated 1.54 (g)of which unsaturated 5.06 (g)
- Fibers 0.49 (g)
- Sodium 127.24 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry
- 2/3 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 3.5 oz cooked spinach
- to taste salt
- to taste pepper
- to taste nutmeg
- Half glass milk
- to taste sesame seeds (or poppy seeds)
Tools
- Bowl
- Baking Sheet
- Knife
- Brush
Recipe: puff pastry candies
In a bowl, mix the cooked spinach, ricotta, grated Parmesan cheese, salt, pepper, and a pinch of nutmeg very well.
Roll out a sheet of puff pastry, keeping its parchment paper. With a smooth-bladed knife, first cut it in half lengthwise, then cut each half into 8 squares, for a total of 16 pieces.
Distribute a generous teaspoon of filling on each square. Fold the long side of the square over itself, then close the ends by twisting them slightly to achieve the classic candy shape.
Once the candies are formed, brush the surface with milk and sprinkle with sesame seeds and/or poppy seeds.
Bake in a preheated oven at 392°F (200°C) for about 20 minutes, until they start to brown.
Remove from the oven and let them cool slightly before serving.
These snacks are really easy to prepare, right? Ready in just a few steps, with these puff pastry candies filled with ricotta and spinach you’ll make a great impression without having to spend too much time or effort in the kitchen. Serve warm, they are really like cherries: one leads to another!
Storage and Tips
Storage: once completely cooled, you can store them in an airtight container in the refrigerator for 1–2 days. Before serving, I recommend warming them slightly in the oven at 320–340°F (160–170°C) for a few minutes to make them crispy again. Avoid the microwave, as it tends to make the pastry soft.
Tips: don’t overdo it with the filling: a generous teaspoon is enough, otherwise it may spill out. Seal the ends well to prevent the candies from opening in the oven.
FAQ
Can I use egg instead of milk for brushing?
Yes, the egg will give a more intense and shiny glaze, while the milk gives a more delicate color. You can also beat the egg and dilute it with a few drops of milk.
Can I freeze the puff pastry candies?
Yes, you can freeze them raw. Cook them directly from frozen, adding a few extra minutes to the cooking time. This way, you can also prepare them in advance.
Can I use a different filling?
Absolutely! Try with ham and cheese, mixed vegetables, or salmon and ricotta for tasty variations.
