Perfect for sharing, this sunshine pastry is the perfect dish for entertaining. With a creamy spinach dip in the centre, this recipe is sure to be a hit.
Serves66
Cook time25 mins25 minutes
Prep time20 mins20 minutes
Ingredients
2 sheets frozen ready rolled puff pastry, just thawed
½ quantity Basic No-Cook Spinach Dip
⅓ cup (25g) finely grated parmesan
½ tsp smoked paprika
1 Coles Brand Australian Free Range Egg, lightly whisked
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line a baking tray with baking paper.
Step 2
Cut a 22cm disc from each pastry sheet. Place 1 pastry disc on the lined tray. Place the dip in a medium bowl. Stir in the parmesan and paprika. Spread the dip mixture evenly over the pastry disc, leaving a 1.5cm border. Brush the border with a little egg. Top with the remaining pastry disc and press the edges to enclose the filling.
Step 3
Use a glass to mark a 5cm circle in the centre of the pastry, pressing down gently (don’t cut through the pastry). Use a sharp knife to cut the pastry into 12 wedges from the inner circle to the edge, leaving the centre intact. Slide your hand under 1 pastry wedge, then carefully lift and turn it to the left to twist. Repeat with remaining pastry wedges to create a sun shape.
Step 4
Brush the pastry with a little of the remaining egg. Bake for 20-25 mins or until golden. Serve warm or at room temperature.
