Kamaboko Spinach Puffs

Kamaboko Spinach Puffs


2 Muffin Pans (12 wells each - 24 wells total) 
Rolling Pin
Pastry Brush


2 puff pastry sheets, thawed according to package instructions (Recommendation: Dufour Classic Puff Pastry 14oz, 2 boxes) 

2 Kamaboko or Uzumaki 
8oz cream cheese, softened 
12oz bag frozen cooked spinach, thawed and throughly drained to remove water 
¼ cup parmesan, grated 
4 strips bacon, diced (optional) 
2 shallots, finely diced (optional) 
1 bunch chives, chopped (optional) 
2 tsp kosher salt 
1 tsp fresh cracked black pepper 

Egg Wash 
1 egg yolk 
1 Tbsp. water 


    Prepare Filling 

    1. Remove cream cheese from the refrigerator and let it sit at room temperature until softened (Approximately 30 minutes @ 75°F)
    2. Saute diced shallot and bacon. Cool mixture. 
    3. Finely chop or grate the fishcake.
    4. Mix all of the filling ingredients together. The filling can be made ahead and stored in the refrigerator until you are ready to assemble and bake. 

    Assembly & Bake 

    Ensure puff pastry is thawed but very cold before you are ready to assemble. 

    1. Preheat the oven to 400°F (375°F if convection oven).
    2. Unfold the first sheet of thawed puff pastry on a lightly floured surface and gently roll to remove any creases. Roll to approximately 12"x 9". 
    3. Cut the pastry sheet into 12 even squares (~3" x 3").
    4. Lightly grease the wells of the muffin pan. 
    5. Line the wells of the muffin pan with the pastry squares so the center is pressed to the bottom on the muffin pan and the corners over hang on the sides.
    6. Repeat again for the second sheet of puff pastry 
    7. Portion the filling into the lined muffin pans using a spoon or small ice cream scoop (24 portions). 
    8. Bring the four point of each puff pastry toward the center so it covers the filling. It does not need to seal. (See picture above) 
    9. Whisk the egg yolk with the water and brush it over the tops of the puff pastry. 
    10. Bake the puffs for 26 minutes. Check to see if it is puffy and golden brown. You should be able to see distinct flaky layers. If the puff pastry is undercooked it will deflate and be doughy. Add increments of 2 minutes if if it is not done. 
    11. Cool in the muffin pan for 10 minutes. Run a knife around the edges to loosen. Transfer to a wire rack.