My husband and I love going to Panera Bread for their deliciously wonderful out of this world breads. As you enter trough the door, the aroma of yeast and freshly baked breads filter through your nose.  We especially love their baked egg spinach & artichoke souffles, it really is out of this world, well at least that is what my husband and I think.

A few weekends back, for morning breakfast/brunch you can say, I decided to try a simple recipe with the puff pastry dough I had on hand. 

 

The best puff pastry dough, I have tried are the ones we sell at our store at A&D Turkish Food Market, I have tried few other  brands but non of them turn out as satisfying as this brand.  I especially like using this brand because I know where and how it is produced and we have been buying from the same factory for as long as we have been in business.

Ingredients

• 1 packet of frozen puff pastry (mine had 10 pieces inside)
• 2 egg yolks (brushing the top of the pastry)
• cupcake pan
• non stick oil spray

Filling Ingredients

• 2 cups of crumbled feta cheese
• 1 cup coarsely chopped parsley
• pinch of salt
• pinch of ground nutmeg

Preparation

1. Preheat your oven to 350 degrees
2. Separate the puff pastry and leave in room temperature for about 3-5 minutes – until they become soft and can be easily handled.  (wait a few minutes longer if they are extremely frozen and hard)
3. In the mean time, in a separate bowl mix the crumbled feta cheese with the parsley add in the salt and nutmeg.
4. Spray the cupcake pan with non stick oil.  I made 5 in the cupcake pan and made 5 into triangles.
5. Cupcake Model: place the puff pastry into the cupcake pan, leaving the edges to sit on the corners.  Fill the middle of the pastry with 1-2 tablespoons of filling. (or much as you have room)
6. Take the edges and fold them in – over lapping them on top of one another.  Do this for the remaing puff pastries.
7. Triangle Model: Lay the puff pastry on a flat surface, fill the middle of the pastry with a tablespoon or 2 of the filling.  Pull one end to cover the filling and seal at the other end, making a triangle.  To seal it tightly, using a fork go around the edges and press into the dough.  Fill in the remaining puff pastries.    
8. Brush the top of the pastries with egg yolks and if you really want to go all out sprinkle some sesame seeds & nigella seeds on top the puff pastries (After you have brushed them with the egg yolk this holds the seeds.)  
9. Cook at a 350 degrees for about 40 – 45 minutes.  You will know when it is done, it will turn a golden pinkish brown color.
10. Serve warm & enjoy!

Even though the filling was not spinach and articoke, it was as and even more delicious.  Plus less CALORIES!

 

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