86% would make this again

Christmas Puff Pastries

Q: How do I stop the pastry getting soggy?

Squeeze all moisture from wilted spinach and cool any cooked fillings before adding them to the pastry, keep fillings reasonably dry, and chill the assembled pieces before baking so they hold their shape. If you still worry about soggy bottoms, blind bake or par bake the pastry base for a few minutes first to create a drier surface.

Q: How should I cook mushrooms so they do not make the filling watery?

Cook mushrooms over medium high heat without crowding the pan so their water evaporates, season partway so they release liquid, and keep cooking until they turn golden and the pan is mostly dry; then cool fully before folding into the cheese and spinach. That way you get deep flavour without excess moisture.

Q: Do I need an egg or breadcrumbs to bind the filling?

Adding one beaten egg or a couple of tablespoons of fine breadcrumbs helps the filling set during baking and avoids runniness, but if you prefer no egg you can use a small amount of breadcrumbs or a tiny sprinkle of starch to absorb extra liquid. Use the binder sparingly so the filling stays creamy and not dry.

Q: Can I use frozen spinach instead of fresh?

Yes, frozen spinach is fine and convenient but thaw it fully and squeeze out every last drop of water before using; many home cooks find this simpler and just as reliable as wilting fresh spinach.

Q: Can I make these ahead or freeze them?

You can make the filling a day ahead and keep it chilled, or shape the pastries and chill them for 30 to 60 minutes before baking; unbaked pastries freeze well laid flat on a tray then transferred to a bag, and bake from frozen adding a few minutes. For best texture, avoid assembling very wet fillings too far in advance.

Q: What oven temperature and finishing tips give the best puff and colour?

Bake on a hot tray in a preheated oven around 200 C 400 F (180 C fan) so the layers puff quickly, brush the tops with egg wash for shine and sprinkle grated parmesan or seeds for extra flavour, and if the tops brown too fast tent loosely with foil while the inside finishes. Cooling slightly before serving keeps the layers distinct.

Vish G

September 29, 2025

Christmas Puff Pastries are a simple yet festive treat filled with creamy goodness wrapped in flaky golden layers. They’re easy to prepare, look amazing on the table and taste just as good as they look! Perfect for parties, family gatherings, or a cozy night in.

PREP TIME

25 MIN

COOK TIME

25 MIN

SERVINGS

Ingredients

1 sheet ready-rolled puff pastry (about 320 g / 11 oz), kept chilled
200 g (7 oz) ricotta cheese, well drained
65 g (2.5 oz) feta cheese, crumbled
200 g (7 oz) fresh spinach
150 g (5 oz) mushrooms, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
1 egg, lightly beaten (half for binding, half for egg wash)
2 tbsp breadcrumbs (optional, if mixture feels too wet)
Pinch of nutmeg
Zest of ½ lemon
Salt and black pepper to taste
2 tbsp grated parmesan cheese, for topping
1 tsp sesame seeds or nigella seeds, optional, for garnish

Instructions

Preheat the oven to 200°C (fan 180°C) / 400°F. Line a baking tray with parchment paper.
Rinse the spinach, then wilt it in a dry pan over medium heat until just soft. Transfer to a clean towel and squeeze out as much liquid as possible. Chop finely once cooled.
Heat olive oil in a frying pan and cook the mushrooms with a pinch of salt over medium-high heat until they release all their moisture and start to turn golden. Add garlic and cook for 1 more minute, then set aside to cool.
In a mixing bowl, combine drained ricotta, crumbled feta, chopped spinach, cooled mushrooms, nutmeg, lemon zest, and half the beaten egg. Stir until smooth. If the mixture feels too loose, add breadcrumbs to help it bind. Season with pepper and taste before adding extra salt (feta is already salty).
Unroll the puff pastry sheet on a floured surface. Spread the filling evenly across, leaving a 2 cm (¾ inch) border along one long edge.
Roll the pastry up tightly into a log, starting from the long edge with the filling. Place seam side down and chill in the fridge for 20–30 minutes to firm up.
Slice into 16–20 pinwheels and place flat on the lined tray. Brush tops with the remaining beaten egg, then sprinkle with parmesan and sesame or nigella seeds if using.
Bake for 20–25 minutes until the pastry is golden, crisp, and puffed.
Let cool slightly before serving. These taste best warm but can also be enjoyed at room temperature.