Kronk’s Vegan Spinach Puffs

As we get ready to bring on spring these little white bean and spinach puffs are the perfect lunch or snack. They are full of flavor and made with puff pastry which luckily is accidentally vegan. The flaky layers and the savory filling are so perfect together.

We are so close to spring and in honor of that here is something light and delicious. I think these little spinach puffs are so perfect for a brunch or lunch. These would be very cute for Mother’s Day. I know we have a few months but just wanted to get the ideas rolling. When I shared these on my YouTube community page, someone commented that these are Kronk’s Spinach Puffs! If you have no idea what I am talking about there is a movie called Emperor’s New Groove. In it, Kronk who is a lovable, big guy who is a little silly makes spinach puffs. It becomes an ongoing joke in the movie and these are just the perfect little representation of them.

Puff Pastry

I love puff pastry because it makes the cutest little pastries with minimal effort. It’s flaky, buttery and light. Something about them just reminds me of a tea party. Always be sure to check the ingredients on the package, the Pepperidge Farm one is vegan friendly. Puff pastry is also nice because it isn’t as fragile as something like filo dough so don’t worry if it is your first time using it. There are two sheets in the puff pastry package we are only using 1 for this recipe, you can save the other and put it back in your freezer.

Filling

The filling is so easy to make. Made mostly of white beans and spinach along with some vegan cream cheese, I like the one from Kite Hill. It does use nuts so if you are allergic make sure to get a different brand. Then with some seasonings this makes a delicious filling. Everyone is just added in raw to a food processor and then as it cooks the flavor of the onion and garlic will mellow out. There will be leftover filling. You can either make more spinach puffs with it since there is another sheet of puff pastry. You can blend the filling with a little more vegan cream cheese and nondairy milk to make a dipping sauce. Save it and use it as a pasta sauce. There are plenty of options and it is delicious.

Let’s Eat

If you were coming to my house and I was serving you these this is how I would make it part of a meal. First, I would first serve these with a simple side salad with a light dressing nothing too heavy since these are light. Then, I would also make a nice cold refreshing drink like an iced tea or maybe even a cocktail depending on time of day. I may also serve another side dish or something like rice or even some roasted potatoes for more of a brunch feel. There are so many things you can serve these with and they can be served for breakfast, brunch, lunch, dinner or a snack!

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Kronk’s Spinach Puffs

These little white bean and spinach puffs are the perfect lunch or snack. They are full of flavor and made with puff pastry which luckily is accidentally vegan. The flaky layers and the savory filling are so perfect together.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Thaw Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Appetizer, Snack

Servings 16 puffs

Ingredients

  

1x2x3x

• 5 ounces (142g) baby spinach
• 8 ounces (227g) cannellini beans, drained and rinsed
• 5 to 7 large cloves (about 1 ounce/25g) garlic, roughly chopped
• ¼ sweet onion (about 2.3 ounces/65g), roughly chopped
• ¼ cup (66g) vegan cream cheese
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon onion powder
• 1 tablespoon nutritional yeast
• 1 sheet (241g) puff pastry, thawed
• 2 tablespoons (30ml) nondairy milk
• 1 tablespoon sesame seeds

Instructions

 

• Preheat oven to 350°F (176°C).
• In a food processor or blender add in the spinach, beans, garlic, onion, vegan cream cheese, garlic powder, salt, onion powder, and nutritional yeast. Blend until broken down.
• Unroll the thawed puff pastry out and use a rolling pin to roll it out to be larger.
• Use a sharp knife and cut 4 rows and 4 columns to make 16 squares total.
• Scoop a small amount of filling into center of the rectangle. Pull one side and the side diagonally across from it over and pinch to seal. Then, repeat with the other two sides. If you need a visual check out the YouTube video.
• Repeat until all are made. You will have leftover filling see the filling section above for ideas of what to do with it.
• Place on a parchment lined baking sheet. Brush with nondairy milk and sprinkle with sesame seeds.
• Bake for 25 minutes or until golden brown.
• Enjoy immediately and garnish with more sesame seeds, micro greens and coarse sea salt.

Video

Notes

• To prepare ahead of time make them and then place in the fridge covered for up to 4 to 5 hours. Bake right before wanting to enjoy.
• You can freeze the leftovers or refrigerate them. Heat up in the oven, microwave, or air fryer if you have one.
• Lasts in fridge up to 3 days, in freezer up to 3 months.

Keyword kronks puff pastries, puff pastry recipes, spinach pastry puffs

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