Spinach Rockefeller Roulades

"This recipe comes from a local chef, John Folse. You may make the spinach mixture in advance and refrigerate allowing the flavors to develop."
 
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photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Nimz_ photo by Nimz_
photo by Nimz_ photo by Nimz_
photo by Nimz_ photo by Nimz_
Ready In:
1hr 25mins
Ingredients:
16
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • In 5 quart heavy dutch oven heat butter over medium heat.
  • Add onions, celery, bell peppers, jalapenos and tasso.
  • Saute for 5 minutes or until vegetables are soft.
  • Add spinach to vegetables mixing well and cooking for approximately 5 minutes.
  • Add flour, stirring well.
  • Add heavy whipping cream and cheese.
  • Season to taste with salt, pepper, and hot sauce.
  • When cheese has melted remove from heat and allow to cool.
  • Remove puff pastry sheets from freezer and let thaw for approximately 5-10 minutes.
  • Cut pastry sheets into 6 pieces, four inches square each.
  • Spoon approximately 2 tablespoons of the spinach mixture into the center of the pastry square and spread evenly from end to end.
  • Roll, jelly roll style, making sure that the seam end is well sealed.
  • Please seam side down on large baking sheet and continue with remaining sheets.
  • Brush top lightly with egg.
  • Bake until golden brown approximately 15-20 minutes.
  • Slice in 1/2 inch slices for an hors d'ouvres.

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Reviews

  1. These are just excellent. However, the amounts were way off for me. I made Miller's Puff Pastry recipe #16834 and measured my 6 four inch squares, and filled each square with 2 tablespoons of the spinach mixture and I still had over half the spinach mixture left. I had enough pastry to make 1-2 more and still had a huge amount of spinach mixture left over. I'm going to wrap it in a tortilla and bake it sometime in the next couple of days. Luby you might want to recheck the original recipe. Or do tell, I certainly could have messed it up, but I'm pretty darn sure I followed the recipe to a T. Anyway, this is certainly worth trying, bearing in mind that you may have extra filling. One other think, the egg yolk brushing makes these look like you put a thin coat of mustard on it before baking. I'll leave that part out next time.
     
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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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