Crispy Spinach Puffs

Ingredients

• 250 g T45 Flour (Sift before use)
• 100 g Fine semolina (Adds crunch to the dough)
• 150 ml Water (Warm)
• 1 c. à café Salt
• 80 g Melted butter (Let cool slightly)
• 2 c. à soupe Olive oil
• 2 gousses Garlic (Minced)
• 1 petite Shallot (Finely chopped)
• 300 g Fresh spinach (Wash, drain and coarsely chop)
• 100 g Cream cheese (e.g., Philadelphia) (At room temperature)
• 30 g Grated Parmesan (To absorb excess moisture)
• 1 c. à café Smoked paprika (For glazing)
• 1 c. à café Herbes de Provence
• ½ c. à café Black pepper (Freshly ground)
• ¼ c. à café Mild chili powder (Optional, to taste)

Instructions

1. Prepare the dough

   In a large bowl, combine the flour, semolina and salt. Add the warm water and melted butter. Knead by hand or with a mixer until you obtain a smooth, elastic ball (about 8‑10 minutes).

   Time: PT15M

2. Dough resting

   Form a ball, wrap in plastic film and let rest 15 minutes at room temperature.

   Time: PT15M

3. Prepare the spinach filling

   Heat 1 tbsp olive oil in a skillet. Add the garlic and shallot, sauté 2‑3 minutes until translucent. Add the spinach, season with salt and pepper, add the mild chili powder and cook 8‑10 minutes, stirring until the water evaporates.

   Time: PT10M

   Temperature: Medium

4. Incorporate the cheese

   Remove the pan from the heat, add the cream cheese, Parmesan and Herbes de Provence. Stir until the cheese melts and incorporates. Let cool completely (about 10 minutes).

   Time: PT10M

5. Roll and cut the dough

   On a lightly oiled surface, roll the dough into a rectangle about 3 mm thick. Cut squares 8 cm on each side.

   Time: PT10M

6. Brush the squares

   Mix 30 g melted butter with 1 tbsp olive oil. Lightly brush each square with the mixture.

   Time: PT5M

7. Fill and shape the puffs

   Place a teaspoon of cold filling in the center of each square. Fold into a triangle or a square, pressing the edges with fingers or a fork to seal well.

   Time: PT10M

8. Apply paprika glaze

   Mix 20 g melted butter with smoked paprika. Brush the tops of the puffs.

   Time: PT5M

9. Bake

   Place the puffs on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 °C (fan oven) for 30 minutes, until golden and crisp.

   Time: PT30M

   Temperature: 180°C

10. Cool and serve

    Remove the puffs from the oven, let cool 10 minutes on a rack before enjoying or packaging.

    Time: PT10M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

20 g

Fat

9 g

Fiber

2 g