Spinach Artichoke Puff Pastry Cups
These flaky, golden puff pastry cups loaded with creamy spinach artichoke dip are pure party magic! Each bite delivers that perfect combo of buttery pastry and rich, cheesy filling that’ll have your guests coming back for more.
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Budget-Friendly Party Perfection
You don’t need to break the bank for impressive appetizers! Frozen puff pastry costs way less than making it from scratch, and you probably have most ingredients already. Frozen spinach and canned artichokes work just as well as fresh, saving you serious prep time and money. One batch makes enough for a crowd without the premium price tag.
Make-Ahead Magic for Stress-Free Entertaining
These beauties are your secret weapon for entertaining! Assemble the cups completely up to 24 hours ahead, then pop them in the oven when guests arrive. You can even freeze the unbaked cups for up to a month. Just add 5-10 extra minutes to baking time if cooking from frozen. Your future self will thank you!
Flavor Customization That Wows
The base recipe is just your starting point for flavor adventures! Swap cream cheese for goat cheese for tang, add sun-dried tomatoes for sweetness, or throw in some crispy bacon for meat lovers. A pinch of red pepper flakes brings heat, while fresh herbs like dill or chives add brightness. Make it your signature dish!
Chef’s Helpful Tips
- Really squeeze that spinach dry – excess water will make your pastry soggy and ruin the texture.
- Don’t overfill the cups or the mixture will overflow during baking and make removal difficult.
Kitchen Essentials
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Absolutely! Use about 1 pound of fresh spinach, sauté until wilted, then squeeze dry and chop. Fresh spinach actually gives you better texture control.
What if my puff pastry tears while shaping?
No worries! Just press the tears together gently with your fingers. The pastry is quite forgiving and small tears will seal during baking.
How do I prevent the cups from getting soggy?
The key is squeezing ALL the water from the spinach and not overfilling the cups. You can also pre-bake empty pastry cups for 5 minutes before adding filling.
Can I reheat leftover cups?
Yes! Reheat in a 350°F oven for 8-10 minutes to crisp up the pastry again. Avoid the microwave as it makes pastry soggy.
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Spinach Artichoke Puff Pastry Cups
Ingredients
Pastry
Filling
Assembly
Equipment Needed
- 24-cup mini muffin tin
- Large mixing bowl
- Clean kitchen towel
- Rolling pin
- 3-inch round cookie cutter
- Pastry brush
Instructions
- Prepare Equipment: Preheat oven to 400°F and lightly grease a 24-cup mini muffin tin.
- Prepare Spinach: Squeeze thawed spinach in a clean kitchen towel to remove as much water as possible, then roughly chop.
- Make Base Mixture: In a large bowl, mix cream cheese, mayonnaise, and sour cream until smooth. Stir in mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes.
- Add Vegetables: Fold in the squeezed spinach and chopped artichoke hearts until evenly distributed.
- Cut Pastry: Roll out thawed puff pastry sheets slightly and cut into 3-inch circles using a cookie cutter or glass.
- Form Cups: Press pastry circles into muffin cups, allowing edges to come up the sides naturally.
- Fill Cups: Fill each pastry cup with about 1 tablespoon of spinach artichoke mixture.
- Apply Egg Wash: Brush exposed pastry edges with beaten egg for golden color.
- Bake: Bake for 20-25 minutes until pastry is golden brown and filling is bubbly.
- Cool and Serve: Cool in pan for 5 minutes before carefully removing. Serve warm.
Nutrition Facts
Per Serving (1 puff pastry cup)
