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

Ingredient Substitutions

• Instead of T45 Flour: All-purpose flour
• Instead of Fine semolina: Medium semolina, Fine polenta
• Instead of Salt: Sea salt
• Instead of Melted butter: Vegetable margarine
• Instead of Olive oil: Sunflower oil
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Shallot: Red onion (¼)
• Instead of Fresh spinach: Frozen spinach (thawed and drained)
• Instead of Cream cheese (e.g., Philadelphia): Ricotta, Fresh cheese
• Instead of Grated Parmesan: Pecorino
• Instead of Smoked paprika: Sweet paprika
• Instead of Herbes de Provence: Dried thyme
• Instead of Mild chili powder: Paprika

Equipment Needed

• Large mixing bowl
• Wooden spatula or spoon
• Rolling pin
• Chef's knife
• Baking sheet
• Parchment paper
• Skillet (sauté pan)
• Kitchen brush
• Plastic wrap
• Oven

Critical Steps — Do Not Skip

• Knead the dough until an elastic texture is achieved.
• Cool the filling completely before placing it in the dough.
• Seal the edges properly to prevent filling leaks during baking.

Chef Tips from the Video

• Use very cold butter for a flakier puff.
• Lightly sprinkle fine semolina on the surface before baking for a crunchy effect.
• Serve with a yogurt‑mint sauce for extra freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Pack individually and freeze up to 1 month. Thaw in the refrigerator before reheating in the oven.

Room temperature: Consume within 2 hours of cooking, otherwise refrigerate.

Make-Ahead Tips

• Prepare the dough the day before and keep it refrigerated, well wrapped.
• The filling can be made 24 h ahead and kept refrigerated.
• Assemble the puffs, freeze them raw and bake directly when needed.