Ready-made puff pastry will fool your quests into thinking you spent hours making these impressive-looking appetizers.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 frozen puff pastry (1/2 of 450-g pkg.), thawed
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese
1/2 cup Cracker Barrel Crumbled Feta Cheese
1 cup chopped fresh spinach
2 green onions, finely chopped
2 Tbsp. Classico Basil Pesto di Genova
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How do I make it ?
Unfold pastry sheet onto cutting board; cut into 12 squares. Press 1 pastry square onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
Bake 12 to 14 min. or until pastry cups are puffed and golden brown. Meanwhile, mix cream cheese and feta until blended; set aside. Combine remaining ingredients.
Use rounded handle of wooden spoon to press indentation into centre of each pastry cup, being careful to not press through to bottom of cup. Fill with spinach mixture, adding about 1-1/2 Tbsp. spinach mixture to each pastry cup.
Bake 7 to 10 min. or until filling is heated through.
Kraft Kitchen Tips!
For Bacon Lovers
Cook, then crumble 4 regular or reduced-sodium bacon slices. Stir into spinach mixture before spooning into pastry cups as directed.
Calories From Fat
% Daily Value
Total fat 10 g
Saturated fat 5 g
Cholesterol 15 mg
Sodium 200 mg
Total carbohydrate 11 g
Dietary fibre 1 g
Sugars 1 g
Protein 3 g
12 servings, 1 pastry cup (32 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.