INGREDIENTS

INSTRUCTIONS

1. Line two baking sheets with foil; grease foil and set aside. 2. For
pastry, combine water and butter in a medium saucepan. Bring to boiling,
add flour all at once, stirring vigorously. 3. Cook and stir until mixture
forms a ball, remove from heat. 4. Cool for 10 minutes, add the eggs one at
a time, beating well with wooden spoon after each addition until smooth. 5.
Stir in parmesan cheese and roasted peppers. 6. Meanwhile for filling place
spinach in a colander, press the back of a wooden spoon against the spinach
to force out any excess water. 7. Stir together spinach, semisoft cheese,
and the beaten egg in a medium mixing bowl. 8. Drip filling by level
measuring teaspoons into mounds 2 inches apart onto prepared baking sheets.
9. Place pastry dough in a pastry bag fitted with a 1/8 inch star tip. Pipe
dough in circles around filling mounds leaving the filling uncovered in the
center. 10. Bake in a 400 degree oven for 16-18 minutes or until golden
brown. Serve immediately. Makes 40-45
Notes: To make ahead prepare and bake swirls as directed above. Remove from
baking sheets and cool on wire racks. Place in freezer containers and
freeze up to one month. To reheat, place frozen swirls on greased baking
sheets. Bake at 350 degrees for 10-15 minutes or until heated through.
Recipe by: BHG - Holiday Appetizers, 1997
Posted to recipelu-digest Volume 01 Number 319 by RecipeLu
<recipelu@geocities.com> on Nov 28, 1997

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