I bring you a recipe that is very easy and effective for any snack or dinner, some spinach, pine nut and cheese rolls that are delicious.
I love making them with pine nuts and raisins with a touch of muscatel . You will see how to do this step by step, although you can make the quick version if you don't want to complicate things (although, frankly, it is not complicated at all).
I hope you like them! If you make them, you can share them on Instagram so we can see them and share them too.
INGREDIENTS
- 1 puff pastry sheet
- 2 tbsp pine nuts
- 3 tbsp sultanas
- 150 gr spinach cut into large pieces
- Oil
- Salt
- Pepper
- Muscatel
- Fried tomato
- Goat cheese in a roll (or grated soft cheese, or Roquefort, or your favorite cheese)
*If you want, make them only with pine nuts, or only with raisins... or without any of that, just with spinach and cheese they taste delicious.
PREPARATION
- Roll out a sheet of puff pastry.
- Spread a very thin layer of fried tomato.
- In a non-stick frying pan , without oil, toast some pine nuts and remove them.
- In the same pan, add a handful of sultanas and a dash of muscatel, until it evaporates. Add a good dash of oil and add a good amount of spinach. Season with salt and pepper and stir until reduced and well cooked.
- Add the pine nuts and mix until well distributed.
- Spread a layer of the spinach you have prepared (make it a very thin layer) on top of the puff pastry sheet.
- Roll the iron so that you make a tube. You should do it along the long side, horizontally, so that you get many more rolls.
- Using a sharp knife, cut the tube into discs about a centimetre thick. Remember that puff pastry grows a lot, so don't overcut the discs (just about the thickness of a finger at most).
- Arrange the discs on a baking tray (we have many in the store that you can choose from, as you know that it is a basic in any kitchen).
- Sprinkle grated cheese on top or, what works best, place a few slices of goat cheese on top of each roll.
- Bake in a preheated oven at 180ºC. Remove from the oven when the dough is golden brown and cooked.
- To keep them crispy, leave them on a cooling rack - the air circulating underneath helps achieve a good result.
*Note: Personally, for this recipe I really like to use the Dupla pan because I close the pan as soon as I add the spinach and they blanch and reduce very quickly with the internal steam that is generated in an instant.
QUICK RELEASE!
You can make the same recipe but without raisins and pine nuts. Simply blanch the spinach in a pan with a couple of tablespoons of oil, add a little salt and pepper and place it directly on the puff pastry sheet (on which you have already applied the tomato, of course). Sprinkle grated cheese on top, roll up, cut and bake.
Comments
lola said:
Me encanta, me acaban de traer espinacas esta tarde lo hago
Carolina Sánchez Ocaña said:
Hola hice ahora la receta y como puse las espinacas recién hechas y calientes sobre el hojaldre se me empezó a ablandar y no pude cortar los discos…sería bueno q añadieseis"dejar enfriar"a las espinacas…..gracias os sigo mucho en el Bloc y en Instagram.
Saludos Carolina