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Baked spinach artichoke puff pastry twists golden brown and crisp

Spinach Artichoke Puff Pastry Twists

These spinach artichoke puff pastry twists have a creamy, cheesy spinach artichoke filling wrapped in buttery, flaky puff pastry and finished with everything bagel seasoning. They’re an easy, impressive appetizer that’s perfect for parties, holidays, or snacking.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

  • Large Baking Sheet: Gives the puff pastry twists room to expand and crisp as they bake
  • Parchment Paper Prevents sticking and makes cleanup easier
  • Medium mixing bowl: For preparing the spinach artichoke filling
  • Rubber spatula or sturdy spoon: Smooths the cream cheese and mixes the filling without getting clogged like a whisk
  • Rolling pin: Gently smooths the puff pastry and creates an even rectangle
  • Offset spatula: Helps spread the filling into a thin, even layer all the way to the edges
  • Pizza cutter or sharp knife: Makes it easier to cut 12 even strips
  • Pastry brush: For applying the egg wash before baking

Method
 

  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  2. Add the spinach and artichoke hearts to a medium mixing bowl. Add the mozzarella and Parmesan and stir until combined. Add the garlic, Italian seasoning, salt, and black pepper and stir until combined.
  3. Unfold the thawed puff pastry onto a lightly floured work surface. Gently roll it just enough to smooth the fold lines and create an even rectangle, being careful not to roll the pastry too thin.
  4. Use an offset spatula or the back of a spoon to spread the cream cheese into a thin, even layer all the way to the edges of the pastry. Then evenly distribute the spinach artichoke mixture on top of the cream cheese. Pay special attention to the center where the pastry will be folded, making sure the filling isn't thicker there than it is along the outer edges.
  5. Fold the pastry in half over the filling, lining up the outer edges. Gently press across the surface with your hands to create an even thickness and help the filling adhere to both sides. There is no need to seal or crimp the edges.
  6. If the pastry has become very soft or difficult to handle, refrigerate it for 10–15 minutes before cutting. Keeping the puff pastry cold makes the strips much easier to cut and twist.
  7. Using a pizza cutter or sharp knife, cut the filled pastry into 12 even strips. For consistently sized twists, cut the pastry in half, cut each half in half again, then cut each quarter into 3 strips.
  8. Hold each strip at both ends and gently straighten it, then twist 2–3 times. Avoid twisting too tightly. A little exposed filling is completely normal. Arrange the twists on the prepared baking sheet, leaving space between each one.
  9. Whisk together the egg and water. Lightly brush the exposed puff pastry with the egg wash, then sprinkle the twists evenly with everything bagel seasoning.
  10. Bake for 20–25 minutes, or until the puff pastry is fully puffed, crisp, and deeply golden brown. Let cool on the baking sheet for about 5 minutes before serving.

Video

Notes

  • For Even Twists: Divide the filling between both halves of the puff pastry before spreading it. This makes it much easier to create a thin, even layer instead of accidentally concentrating the filling near the fold. Spread the filling all the way to the edges since the pastry does not need to be sealed before cutting and twisting.
  • Spinach: Squeeze as much liquid as possible from the thawed spinach. Excess moisture can make the filling watery and prevent the pastry from becoming crisp.
  • Artichokes: Drain the artichoke hearts well and pat them dry before chopping. Artichoke hearts packed in water work best.
  • Cream Cheese: Make sure the cream cheese is fully softened, then smooth it with a rubber spatula or sturdy spoon before adding the remaining ingredients. A whisk isn't recommended because the thick cream cheese and vegetables tend to get stuck between the wires.
  • Puff Pastry: The pastry should be thawed enough to unfold without cracking but should still feel cool. If it becomes warm, sticky, or difficult to twist during assembly, refrigerate it for 10–15 minutes before continuing.
  • Make Ahead: Assemble and shape the twists, then refrigerate them covered on the baking sheet for a few hours before baking. Brush with egg wash and add the everything bagel seasoning just before they go into the oven.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat at 350°F until warmed through and crisp. Avoid the microwave if possible because it will soften the puff pastry.
  • Substitutions: Fresh spinach can replace frozen spinach. Cook it first, allow it to cool, squeeze out as much moisture as possible, and finely chop before measuring. Provolone or Monterey Jack can replace the mozzarella.
  • Nutrition (per serving, 12 servings): approximately 165 calories, 12g fat, 12g carbs, 5g protein, 1g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.