This elegant yet easy-to-make puff pastry turnover is the ultimate crowd-pleaser. The buttery, flaky crust encases a rich and savory filling of tender spinach, salty prosciutto, briny black olives, and gooey Swiss cheese. A garlic-Parmesan marinade adds a sophisticated depth of flavor that ties all the ingredients together perfectly. It’s visually stunning with its golden-brown finish and makes an impressive centerpiece for holiday parties, dinner gatherings, or a special weekend brunch. The combination of textures—crispy pastry, soft cheese, and tender greens—creates a delightful mouthfeel in every bite. Serve warm for the best experience, as the cheese is at its most melty and inviting.
Spinach and Prosciutto En Croute
Description
This elegant yet easy-to-make puff pastry turnover is the ultimate crowd-pleaser. The buttery, flaky crust encases a rich and savory filling of tender spinach, salty prosciutto, briny black olives, and gooey Swiss cheese. A garlic-Parmesan marinade adds a sophisticated depth of flavor that ties all the ingredients together perfectly. It’s visually stunning with its golden-brown finish and makes an impressive centerpiece for holiday parties, dinner gatherings, or a special weekend brunch. The combination of textures—crispy pastry, soft cheese, and tender greens—creates a delightful mouthfeel in every bite. Serve warm for the best experience, as the cheese is at its most melty and inviting.Ingredients
Directions
-
In a small bowl, mix together the olive oil, crushed garlic, black pepper, and Parmesan cheese to create a marinade. Cover and let it marinate for 2 to 3 hours to allow the flavors to meld.
-
Preheat your oven to 350°F (175°C).
-
On a lightly floured surface, roll out the thawed puff pastry to form a rectangle approximately 12x20 inches. If using two sheets, pinch the seams together to form one large piece. Chill the pastry in the refrigerator for 30 minutes while you prepare the filling.
-
Squeeze the thawed spinach thoroughly to remove all excess liquid. This is crucial to prevent the pastry from becoming soggy.
-
Spread the squeezed spinach down the center of the length of the dough, forming a layer about 4 inches wide and extending to within 1 inch of either end.
-
Cover the spinach with half of the Swiss cheese.
-
Layer the thinly sliced prosciutto evenly over the cheese. Spoon the garlic-Parmesan marinade over the prosciutto.
-
Sprinkle the remainder of the Swiss cheese over the prosciutto.
-
Top the cheese layer with the sliced black olives.
-
Fold the dough over the filling like a turnover, overlapping the sides slightly. Crimp the ends together firmly to seal the filling inside.
-
Place the pastry seam-side down on an ungreased baking sheet. Note: You can prepare this up to 2 to 4 hours in advance and refrigerate it before baking. If chilled, let it sit at room temperature for 15 minutes before baking.
-
In a small bowl, beat the egg with the cold water. Brush the top of the pastry with this egg wash to ensure a golden glaze.
-
Bake in the preheated oven for 30 minutes, or until the pastry is golden brown and flaky.
-
Transfer to a platter, cut into 1.5-inch wide slices, and serve immediately.
Note
Make Ahead: You can assemble the en croute and refrigerate it for up to 4 hours before baking. Bring to room temperature for 15 minutes before placing in the oven.
Sogginess Prevention: Ensure the spinach is thoroughly drained of all liquid. Excess moisture is the enemy of flaky puff pastry.
Variations: For a vegetarian version, simply omit the prosciutto.
Serving: Best served warm so the cheese remains molten.
