I love little surprises. Like when I get a little biscotti with my coffee or when my kids make me breakfast in bed.
I make these scrumptious crescents and serve them, not only with wine as appetizers, but also as a huge crouton on top of my salads. I usually put one, or maximum two, per salad serving which make a nice and unexpected treat!
Yield: 16 crescents
1 c. chopped fresh baby spinach
6 tbsp. goat cheese
1 tbsp. dried dill weed
1 shallot, thinly sliced
1 1/2 tsp. Himalayan sea salt
1 tsp. white pepper
1 oz. toasted pine nuts
flakey sea salt
16 mini puff pastry squares
1 tbsp. water
Begin by preheating your oven to bake 400 degrees. Place the baby spinach, goat cheese, dried dill, shallot, salt, white pepper and pine nuts into a bowl. With your hands, gently mix all the ingredients, crumbling the goat cheese as you go.
Next, place your puff pastry square on a clean and dry counter and spoon 1 tbsp. of filling into the centre of the puff pastry. Spread it out with your fingers into a log.
Now, roll starting with the length closest to you and as you roll up the first time, gently pull up on the pastry to thin it out a bit. Completely roll into a cigar and pinch the tips closed.
Now coil it and pinch it closed:
Repeat with all squares and place on parchment or Silpat lined baking tray. Beat your egg and water in a small bowl and using a pastry brush, brush the egg wash over the mounds. Sprinkle with dill weed and flakey sea salt.
Bake for 12-15 minutes minutes…and then smell these heavenly crescents…just yum!