Chaussons au Fromage et Épinard, Puff Pastry Roll with Cheese and Spinach

IMG_2834 IMG_2831 IMG_2836Today is a very very special day, this is Fiesta Friday #52  but this is also Fiesta Friday Anniversary! One long year of partying every Friday, with the creator of this magnificent Fiesta, Angie from The Novice Gardener and many other bloggers! Thank you Angie and thank you to the fantastic co-host’s for their weekly efforts and work. Wonderful people, grateful supporters and enthusiastic bloggers!

And today, I have a really special and delicious savory, a Puff Pastry Roll with Cheese and Spinach with my first ever pâte- feuilletée. These little Chaussons are very popular in Algeria, they are homemade like today or on sale in any bakery, hot and fresh, served into a paper with a drink on the side.

I was inspired for the recipe of this Pâte feuilletée/Puff pastry from this amazing blog, http://www.lafaimdesbananes.com

Thanks to  Hilda @Along The Grapevine and Julianna @Foodie On Board, for co-hosting this weeks special Fiesta Friday #52

Come and have fun with us 🙂

For the pâte feuilletée/puff pastry

Serves: 1kg

Ingredients:

  • 500g of flour (all purpose flour/plain flour)
  • 2 teaspoons of salt
  • 250ml of cold water
  • 380g of butter

PicMonkey CollagePicMonkey Collage

Procedure: Medium/difficult

  1. In the bowl of your stand mixer; add the flour, the salt, 80g of melted butter and the cold water.
  2. Mix with the dough hook for a few minutes until to have a rough dough.
  3. Remove the dough from the bowl and knead just to assemble (see as picture) do not over knead the dough.
  4. Form a ball, wrap the dough in a plastic wrap and refrigerate for 1 hour.
  5. Place the butter (300g) between 2 sheets of waxing paper and beat it with a rolling pin (this process softens the butter).
  6. Form a square with the butter (see as picture).
  7. Place the butter into the refrigerator with the dough.
  8. After 1 hour remove the dough and the butter from the refrigerator.
  9. Dust with flour a clean surface and add the dough in the middle.
  10. With a knife cut a cross on the top of a dough and using the rolling pin flatten the four pieces (keeping the shape of the cross) and make sure the middle is not rolled out, the middle/center should be thicker.
  11. Place the butter in the middle (as seen in the picture).
  12. Now fold each rolled out piece (of the cross) on the top of the butter, into a perfect square.
  13. Cover completely (all the butter must be completely covered).
  14. Flatten delicately with the rolling pin lengthwise to make a long rectangle (as seen in the picture above).
  15. Now we start the 1st round.
  16. Spread the dough lengthwise to get a long rectangle (about 3 times longer than wide).
  17. In order to overlay layers of butter, fold the bottom third of the dough up and fold the top third above.
  18. Turn the dough 90 degrees to the right, and lightly dust with flour. This is the end of round 1.
  19. Repeat the same process with the spread in front of you (round 2).
  20. Wrap the spread/dough in a plastic wrap and refrigerate it for 1 hour.
  21. After 1 hour remove from the refrigerator.
  22. Dust with flour the surface and place the dough on the surface and repeat exactly the same process two more times (2 rounds).
  23. You should have completely a total of 4 rounds now.
  24. Wrap in a plastic and refrigerate for 1 hour.
  25. Remove from the refrigerator and repeat 2 more rounds.
  26. The total is 6 rounds, and the folding process is over.
  27. You can use the dough immediately but it is much better to refrigerate for another 1 hour (you can keep the dough for 3 days in the refrigerator or in the freezer for 1 month, I kept mine 12 hours in the refrigerator before using the puff pastry for a better texture).
  28. Make sure the edges are sealed and regular all the time, don’t forget to dust with flour, make sure to brush off the flour excess on the top of the dough. Don’t use light margarine or light butter, you destroy the taste of the puff pastry.

For the Chaussons au Fromage/Puff Pastry Roll with Cheese and Spinach

Serves: 8

Ingredients:

  • 200g of pâte feuilletée/puff pastry
  • 300g of frozen spinach
  • Sauce Béchamel (recipe posted here)
  • 100g of cream cheese
  • A little of grated Gruyere
  • 1 egg yolk for the brush.

PicMonkey Collage

Procedure: Easy

  1. Preheat the oven to 180C degrees.
  2. Dust with flour a clean surface.
  3. Flatten your pâte feuilletée/puff pastry into a large rectangle (40cm/25cm).
  4. Cut the rectangle in two in the lengthwise (to obtain 2 rectangles) and cut the rectangle in four in the width wise direction (you obtain 8 small rectangles).
  5. Meanwhile add the frozen spinach into a bowl and pour on the top a little hot water and set aside for 15 minutes.
  6. Remove the water and squeeze the water out of the spinach and set aside.
  7. For the sauce Béchamel (see the recipe here).
  8. Add into the sauce Béchamel 100g of cream cheese and combine the ingredients together.
  9. Take 1 small rectangle, with a tablespoon add a little of spinach and a little of cream.
  10. Roll it and proceed the same way for the rest of the rectangles.
  11. Grease a large cookie pan and transfer the 8 Chaussons on the top.
  12. Brush with the egg yolk the top and the edges of each Chausson.
  13. Bake for 45 minutes into the oven, remove when they are golden brown and set aside for 15 minutes.
  14. Dip the ends of each Chausson into the cream and after into the cheese.
  15. Serve immediately with a salad on the side.

They are really delicious, the puff pastry is light and flakey.

Bon Appétit.

PS: With the leftovers of the sauce Béchamel and spinach, I used it to make a vegetable lasagna!

86 thoughts on “Chaussons au Fromage et Épinard, Puff Pastry Roll with Cheese and Spinach

  1. Oh my gosh, that first photo took me straight back to a memory of something wonderful I ate as a child, I can’t properly remember what it was, maybe this was it! I had completely forgotten about it until now, so thank you 🙂 they look amazing xxx

  2. Wow Linda, I am so impressed that you made your own puff pastry – hats of to you!! The rolls look absolutely delicious and I love how you have dipped the ends in cream and cheese – I hope you have made lots because I don’t think they will last long here at Fiesta Friday! Have a wonderful weekend!

    • Thank you so much, Selma 🙂 The puff pastry is a long process but it is not difficult. You need a little of patience. Don’t worry I have another batch in the oven and the smell is so good in the kitchen 😉 Have a wonderful weekend too!

    • Thank you so much and your kind words mean a lot to me, Angie 🙂 You must try this recipe, it just takes a little time and a little of patience. I have a pile of recipes to try 😀 Happy Anniversary, Happy Fiesta Friday xx

  3. Wow! Linda, you made a very impressive treat. The name itself sounds elegant. 😀 These look so gorgeous. Making puff-pastry is one thing I don’t think I’ll be doing. 😛 Happy FF. Hope to see you again next week. 🙂

  4. My word Linda, look at that puff pastry, it is absolutely wonderful! I don’t believe I’ve ever made puff pastry from scratch before, it does look a tad difficult to make, but wow! look at the end product! Gorgeous flavors going on in there. Happy FF!

    • Thank you so much, Loretta 🙂 Loretta, at the beginning I was intimidating but when I discovered this amazing recipe on this lady’s blog, I was convinced to try immediately the puff pastry. Now I’m addicted 😀 The little rolls were very nice. Happy Fiesta Friday!

  5. This is so inpressive Linda! You created your pwn puff pastry!!!! Amazing. Its a lavor of love! When younger, i took some baking classes ant when the instructor taught the puff pastry, i knew i will never ever do it! This is just mind blowing amazing! Wow!

  6. OMG, I am so impressed Linda, you made your own puff pastry and I adore the filling. Really I’m blown away. Homemade puff pastry is on my list of things to try I’ll use your recipe. Thanks for bringing these beautiful little appetizers, truly wonderful.

    • Thank you so much, Suzanne 🙂 The little appetizers were really delicious. Here in Dubai is very hard to find a good quality puff pastry in the frozen section. I’m always disappointed…Do let me know if you try the recipe and if you need any other information, just let me know!

  7. Chiming in here, too: amazing, puff pastry! I just bought some and you’ve made it. Your dough and the chaussons look perfect. Actually, chaussons always make me think of these wonderful leather slippers from 1001 nights and instantly, I crave them. N xx Happy baking weekend.

  8. I know I’ve asked before, Linda…but…will you please, please, ppllleeeeasssee come and cook for me? 😀 These sound delicious…and they’re so stunning to look at!
    I’ve never attempted to make homemade puff pastry…yours looks like perfection. I love that you included a photo tutorial for you pastry process…it has given me a “can do” attitude! xx

    • Thanks a bunch Nancy 🙂 It’s actually not hard at all just an unfair reputation I think, the process is long. I hope you will try to make it and the puff pastry is so versatile. The puff pastry roll were very yummy. Have a wonderful week xx

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  10. OMG 😱 You made the pastry from scratch. It looks fabulous. The step by step instructions are quite helpful. I would love to try it but a little hesitant.

  11. Wow Linda! This is truly a celebration when you make us homemade puff pastry!! I wish I could reach through the computer screen and give you a big hug! Your pastries are absolutely gorgeous and sooo perfect for our party! I have to tell you that my mouth is watering just thinking about them! Thanks again for making us this very special treat! 😀

    • Thank you so much, Julianna 🙂 I have a full plate just for you 😀 I have tried so many recipes but this one is the best for me. It takes time but this is a very versatile dough (yummy)…Thank you for co-hosting this special anniversary this week!

  12. As I’ve said before Linda, you are one very clever lady! These chaussons look wonderful… I can almost taste their deliciousness from here! Plus, just like everyone else, I’m floored by the fact that you make your own puff pastry! Amazing!

    • Thank you very much Margot, but I have to return the compliment back to you! Your latest post (the pavlova) seems truly magnificent!! I am sure you will find the puff pastry very easy to make 😀

    • When I see your blog, I see a very talented Lady, Fae. I was surprised how this recipe is easy to prepare and I’m sure if you give it a try you will be surprised too. The good thing is this dough is so versatile and you obtain 1kg of puff pastry for just 500g of flour, this is fantastic. The rolls were very nice…Have a wonderful day 🙂

    • Thank you very much 🙂 Do not be intimidated, I promise is not hard it just takes time and a little of patience and if you need help do let me know. I’m not an expert but I can do my best!

  13. Hi Linda, i just found your blog randomly and it is amazing! Bravo for all this work and sharing!!
    Your feuilletés look great and yummy!! I did before “la pate feuilletee” but i was not 100٪ satisfied because of the butter. Normally we should use “beurre de tourage” but i dont think we can find it here in Dubai. May i know which butter did you use?
    Merci pour ta reponse …;-))

    • Hi Fatima, thank you so so much for your sweet and lovely comment. About la “Pâte Feuilletée”, I used a regular butter ‘elle & vire’ brand, I know that the process is easier with “beurre de tourage” but unfortunately this butter is not on sale here in Dubai. Si tu as besoin d’aide, je t’aiderai avec plaisir. Passe une belle journée 🙂

      • Coucou Linda, thanks for quick reply. That is so kind. I was using also Elle et Vire butter. Today i tried for the first time to make “croissants” and i used “President” butter. The dough was easy to use . I will bake them tomorrow morning for breakfast. I will let you know how the “feuilletage” was 😉
        J’essaierai aussi la pate feuilletee avec le beurre president pour voir la difference…
        Passe un bon we…

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  15. These are just gorgeous, and thanks for introducing them to us! And it was fun “watching” you make puff pastry! I made it once, and once only, around 30 years ago! 🙂 Perhaps I may revisit it some winter afternoon – it was very inspiring seeing you do it!

    • You’re welcome and it is a real pleasure to share. I failed so many times doing this recipe but this one is very clear and simple to prepare. It takes time but I was so happy at the end. The tricky part was to take pictures of the step by step (I don’t have a lot of light in my kitchen), funny because I live in a sunny and hot country 😀 Do let me know how it turns out. Have a nice week.
      Linda 🙂

      • Oh, I know what you mean about the light! I’m in Minnesota, and usually we get quite a bit of light, although it’s wan and thin – this year we only had two days with sun in January that I recall! I know how hard it is to try to take picks with floury hands, too! 🙂

        The recipe I used – and I still remember making it after all these years – had “seven turns.” I think I was about 20, it turned out fine, but I remember thinking – ok, so I’ve made puff now. 🙂 And NEVER made it again. I also remember it was too hot in my kitchen and it had to go in and out of the fridge.

        I do think I’ll try your recipe – after all these years, I’m finding the idea exciting, again! 🙂

        You have a wonderful day, too! 🙂 And thanks again.

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