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Puff pastry delights

July 6, 2009

I can’t believe I’ve never made spinach and ricotta triangles before – they’re so easy! This is adapted from a few different recipes and according to what was in the fridge.

Spinach and ricotta triangles

2 sheets puff pastry (I use Pampas butter puff pastry, because it hasn’t got nasty numbers)
1 bunch English spinach, washed, ends trimmed
1/2 tub (about 125g) ricotta (Mundella has no preservatives)
handful grated cheddar cheese
a little grated parmesan cheese
salt & pepper


Preheat oven to 200 deg C.

Wilt spinach by placing in a colander and pouring boiling water over it. Drain well, and when cool enough, chop roughly. Place in bowl.

Add cheeses. Season with salt and pepper.

Cut puff pastry sheets into 9 squares each. Place filling in each square and fold over to make a triangle. Press edges firmly, place on baking tray.

Bake for about 10 minutes, or until lightly browned and puffy.

Then I had one sheet of pastry left over – three in a pack – so I invented this:

Cinnamon twists

1 sheet puff pastry
about a tbsp caster sugar
about a tsp ground cinnamon
melted butter

Preheat oven to 200 deg C.

Cut pastry sheet in half and brush with melted butter. Mix sugar and cinnamon together, sprinkle over one buttered pastry half.

Place the two halves together (buttered sides together). Cut into thin strips, about 1.5cm wide. Twist strips and place on a baking tray.

Bake for about 6-7 minutes or until puffy and golden brown.

Is there anything puff pastry can’t do?!?

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