Spinach filled red pepper swirls

1 Servings

Ingredients

Quantity Ingredient
¾ cup Water
⅓ cup Butter
¾ cup Flour
3 Eggs
¼ cup Parmesan cheese; grated
3 tablespoons Roasted red peppers; drained & chopped
10 ounces Frozen chopped spinach; thawed
5 ounces Semi soft cheese with garlic and herbs
1 Egg; beaten

Directions

1. Line two baking sheets with foil; grease foil and set aside. 2. For pastry, combine water and butter in a medium saucepan. Bring to boiling, add flour all at once, stirring vigorously. 3. Cook and stir until mixture forms a ball, remove from heat. 4. Cool for 10 minutes, add the eggs one at a time, beating well with wooden spoon after each addition until smooth. 5.

Stir in parmesan cheese and roasted peppers. 6. Meanwhile for filling place spinach in a colander, press the back of a wooden spoon against the spinach to force out any excess water. 7. Stir together spinach, semisoft cheese, and the beaten egg in a medium mixing bowl. 8. Drip filling by level measuring teaspoons into mounds 2 inches apart onto prepared baking sheets.

9. Place pastry dough in a pastry bag fitted with a ⅛ inch star tip. Pipe dough in circles around filling mounds leaving the filling uncovered in the center. 10. Bake in a 400 degree oven for 16-18 minutes or until golden brown. Serve immediately. Makes 40-45 Notes: To make ahead prepare and bake swirls as directed above. Remove from baking sheets and cool on wire racks. Place in freezer containers and freeze up to one month. To reheat, place frozen swirls on greased baking sheets. Bake at 350 degrees for 10-15 minutes or until heated through.

Recipe by: BHG - Holiday Appetizers, 1997 Posted to recipelu-digest Volume 01 Number 319 by RecipeLu <recipelu@...> on Nov 28, 1997

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