Vegetarian Schinkengipfel
Discover the irresistible charm of Vegetarian Schinkengipfel, a delightful twist on a classic Austrian pastry. This flaky and golden-brown crescent is made with buttery puff pastry, stuffed with a creamy blend of cream cheese, mozzarella, and a medley of vibrant vegetables like freshly sautéed spinach, red bell pepper, and green onions. A touch of garlic and seasoning enhances the flavors, all wrapped into convenient crescents brushed with an egg wash for that perfect golden finish. Ready in just 40 minutes, this vegetarian pastry is an elegant appetizer, snack, or even a party favorite. Serve them warm or at room temperature, and watch them disappear! Perfect for vegetarian baking enthusiasts seeking easy yet impressive recipes, this dish is sure to become a regular in your kitchen repertoire.
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Recipe Information
Ingredients
- 1 large butter puff pastry sheet
- 200 grams cream cheese
- 100 grams grated mozzarella cheese
- 100 grams fresh spinach
- 0.5 medium red bell pepper
- 2 stalks green onions
- 2 cloves garlic
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large egg
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Wash the spinach and red bell pepper thoroughly. Chop the spinach into strips and the bell pepper into small cubes. Finely chop the green onions and mince the garlic cloves.
In a medium-sized pan, heat olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the spinach, red bell pepper, and green onions to the pan. Sauté for about 5 minutes, or until the vegetables are softened. Add salt and pepper, then remove from heat and let it cool.
In a mixing bowl, combine cream cheese and grated mozzarella cheese. Stir in the cooled vegetable mixture into the cheese mixture until well combined.
Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into 8 equal triangles.
Place a generous tablespoon of the filling onto the wide end of each pastry triangle. Carefully roll the pastry triangles from the wide end to the tip to form a crescent shape.
Place the filled crescents onto the prepared baking tray, leaving some space between each for expansion during baking.
Beat the egg in a small bowl and brush each crescent with the egg wash to ensure a golden brown finish.
Bake in the preheated oven for 15-20 minutes or until the crescents are golden brown and puffy.
Allow to cool slightly on a wire rack before serving. Enjoy your Vegetarian Schinkengipfel warm or at room temperature.
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 14.5 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1112 mg | 86% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 790 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
