Artichoke Pastry Dip Bites Recipe
Sundried tomato artichoke cream cheese spread rolled in a pastry
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Ingredients
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Dip Filling
Pastry
Method
Preparing the Dip
- 1
Step 1: Blend the Dip Ingredients
In a mixing bowl, combine the cream cheese, sundried tomatoes, artichoke hearts, garlic powder, parmesan cheese, salt, black pepper, and fresh parsley. Mix until well combined and smooth. You can use a hand mixer or a food processor for a smoother texture.
Preparing the Pastry
- 2
Step 2: Thaw and Roll out Puff Pastry
Thaw the puff pastry sheets according to package instructions. Once thawed, roll out the sheets on a lightly floured surface to smooth out any folds.
- 3
Step 3: Cut the Pastry
Cut the puff pastry into squares, approximately 4x4 inches each. You should be able to get about 12-16 squares from the two sheets.
- 4
Step 4: Fill the Pastry
Place a spoonful of the artichoke dip in the center of each puff pastry square. Be careful not to overfill, as the pastry needs to close properly.
- 5
Step 5: Seal the Pastry
Fold the corners of each pastry square over the filling to create a pocket. Pinch the edges tightly to seal. You can also use a fork to crimp the edges for extra security.
- 6
Step 6: Prepare for Baking
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the tops of the sealed pastry bites to give them a golden color when baked.
Baking
- 7
Step 7: Bake the Pastry Bites
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the filled pastry bites on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
- 8
Step 8: Serve
Once baked, remove the pastry bites from the oven and let them cool slightly. Serve warm as an appetizer or snack.
