Keto Spinach and Cheese Puff Pastry

Print Recipe

5 from 1 vote

Prep Time40

Cook Time20

Refrigeration Time1

Total Time2

Course: Appetizer, Snack

Keyword: keto pastry, keto spinach and cheese puff pastry, keto spinach and cheese roll ups

Servings: spinach and cheese rolls

Calories: 123kcal

Ingredients

Puff Pastry

5 tbsp vital wheat gluten 50g (see above in the post for more info/a gluten free version!)
1/4 cup almond flour 30g
2 tbsp oat fiber 14g
1 tbsp coconut flour 7g
1/4 tsp baking powder
1/2 tsp xanthan gum optional, recommended for texture
1/8 tsp salt 1/4 tsp if using unsalted butter
125 g salted butter cold
1/3 cup + 1 tbsp cold water
1 egg + 1 tbsp water for brushing the dough

Spinach Filling

2 tbsp cream cheese softened, 30g
2 tbsp sour cream 30g
1 tbsp goat cheese or feta cheese Optional, 15g
1 tbsp grated fresh parmesan 6g
1 tsp dried parsley
1/4 tsp garlic powder
1/4 tsp onion powder
salt & pepper to taste
1/4-1/3 cup chopped fresh spinach
~6 tbsp shredded mozzarella 75g, 2.7oz

Instructions

In a bowl, mix together all of your dry ingredients.
Cut your butter in rough slices about 1/8 inch thick and add them to the flour mixture. Stir a few times to coat the butter, then add your cold water and stir again just until you get a very rough dough that you can form into a ball. (Alternatively you can use a food processor for this OR simply just grate the butter into the dough, just be careful not to over-mix if doing it this way).
Wrap the rough dough ball and place it in the fridge for 30min to chill.
Next on a coconut/vital wheat gluten floured surface OR between two pieces of greased and very well (coconut/vital wheat gluten)floured parchment paper roll the dough out into a rectangle as best you can (it’s okay if it’s a bit rough the first time, just gently push in the edges if pieces separate – also see my tips on rolling the dough if it’s dry or sticking).
Fold one side of the rectangle inward, then the other until the dough looks like this (see photo).
Push the rough edges in slightly to make the dough neater to work with.
Turn the dough 90* and Roll the dough out into a rectangle again, pushing down the layers you just formed. Repeat this 4-5 times. As you go, the dough will begin to form a nicer looking rectangle and the butter will become streaky and less clumpy.
Fold once more and then wrap your dough and place it in the fridge to cool for another 30min.
While your pastry dough is chilling you can make your filling by mixing together all of the ingredients in a bowl until smooth. Refrigerate until needed.
When your dough has finished chilling, pre-heat your oven to 400*F and then roll your dough out into a large relatively thin but still pliable rectangle (alternatively you can cut the dough into two pieces and make two smaller rectangles if you find that easier to work with).
Next, spread the filling over the whole pastry as best as you can. (I found it helps it stick together better this way). Use your hands to press the filling in place as it may be a bit hard to spread with a spatula.
Roll them up like you would a cinnamon roll. Pinch the long edge together to make sure these don't roll apart in the oven. Then whisk your egg and water together and brush the entire roll with it.
Next cut each log into ~15 pieces using a sharp knife or pizza cutter. Then place them on a parchment lined and greased baking sheet cut-side up.
Brush the cut-side lightly with the egg mixture as well.
Bake the spinach and cheese pastries for 20-25min or until the puff pastry is golden brown and crispy and the cheese is bubbly with small spots of brown. Enjoy your Keto Spinach and Cheese Rolls warm or freeze for later!

Notes

Tips

When you first form the dough, you want chunks of butter still visible. DON’T OVER-MIX. You want it just blended enough so you can form a rough ball and place it in the fridge. The dough doesn’t have to be perfect right away because you’ll be rolling it out several times and the butter will eventually become less “chunky” in the dough.
Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cold water on it as needed to add moisture OR alternatively if you find it too wet, sprinkle coconut flour/vital wheat gluten as you are rolling and folding it.
If you find your dough sticking to your rolling pin or surfaces, make sure to spray oil or sprinkle some coconut flour on both as needed. You can also roll out your dough with a piece of parchment paper on top and bottom to make it easier.
When folding your dough, turning 90* and folding it again to form layers, make sure the dough stays cold and you don’t have it out too long. If you need to, throw it back in the fridge for 5-10min between rolling to keep it chilled.
Also when it comes to the layers in the dough, you want to fold and roll it out about 5-7 times or until your butter is streaky in your dough and no longer large chunks. Don’t fold it more than this or your butter may start to melt!
When you are making the keto spinach rolls I recommend cutting the dough into 2 pieces and making smaller rolls to make the process easier but you can also form one large roll if you wish! Just make sure no matter what size you make, you roll it up well. I'd also recommend rolling your dough thinner if you are noticing your rolls coming un-done in the oven.
Pro tip: double the cheese filling, reserve half and heat it up in an oven safe dish to make a warm side dip for your rolls for extra cheesy goodness!
Store these in an airtight container in the fridge for up to 3 days (re-heat at 400*F on an ungreased baking sheet until crisp and hot).
OR freeze in an airtight container or ziplock between layers of wax paper. Re-heat at 400*F when you want them next (they will take longer to re-heat from frozen!)

Ingredient Links

Nutrition