Spinach And Butternut Witch Hat Pastries Recipe- Step by Step Guide:-Take your Halloween celebrations to the next level with these delectable Spinach and Butternut Witch Hat Pastries. They will add a touch of magic to your festivities. Not only are they visually appealing, but they also feature a combination of spinach, butternut squash, and cheese that is both visually appealing and nutritionally beneficial.
Spinach And Butternut Witch Hat Pastries Recipe- Step by Step Guide
Ingredients:
For the Pastry Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup cold water
For the Filling:
- 1 cup butternut squash, diced
- 2 cups fresh spinach leaves
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
For the Assembly:
- 1 egg, beaten (for egg wash)
- Black sesame seeds or poppy seeds (for decoration)
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Instructions:
- To make the pastry dough, combine the all-purpose flour and salt in a large mixing bowl. Follow the instructions here.
- When the mixture resembles coarse crumbs, add the cold butter that has been cut into cubes and use a pastry cutter or a fork to cut the butter into the flour until it comes together.
- The cold water should be added gradually while the dough is being mixed until it comes together.
- Form the dough into a disc, cover it with plastic wrap, and place it in the refrigerator for at least half an hour without removing it.
- Put together the filling by: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Spread the butternut squash that has been diced out on a baking sheet and drizzle its surface with olive oil.
- To season, add garlic that has been minced, salt, and black pepper.
- Roast the squash in an oven that has been preheated for twenty to twenty-five minutes, or until it is tender and has a light brown colour.
- After removing from the oven, set aside to cool for a while.
- To prepare the dish, heat one tablespoon of olive oil in a skillet over medium heat.
- To wilt the fresh spinach leaves, add them to the pan and cook them for about two to three minutes.
- Take the pan off the heat and allow it to cool.
- After the spinach has cooled, use paper towels to squeeze out any excess moisture that appears on the spinach.
- Mix together the butternut squash that has been roasted, spinach that has been cooked, ricotta cheese, and grated Parmesan cheese in a bowl.
- Add some salt and black pepper to taste, and season with salt. After thoroughly combining, mix.
- On a surface that has been lightly dusted with flour, roll out the chilled pastry dough to a thickness of approximately 1/8 inch.
- When cutting out hat shapes from the dough, you can either use a cookie cutter in the shape of a witch’s hat or a knife.
- Every pastry shape should have a dollop of the spinach and butternut filling placed in the middle of it.
- It is possible to create the shape of a witch’s hat by folding the edges of the pastry over the filling and then gently pressing the edges together to seal them.
- Transfer the assembled pastries to a baking sheet that has been lined with parchment paper.
- A spooky effect can be achieved by brushing the tops of the pastries with egg wash that has been beaten and then sprinkling them with black sesame seeds or poppy seeds.
- Bake the pastries in an oven that has been preheated for 18 to 20 minutes, or until they have a golden brown colour and a crisp texture.
Nutritional Information:
- Serving Size: 1 pastry
- Calories: 180
- Protein: 4g
- Carbohydrates: 15g
- Fat: 12g
- Fiber: 1g
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