Here in Hawaii, pūpū refers to an appetizer, canapé , or hors d’oeuvre and folks go to happy hour for “pūpū and drinks”. Our neighborhood hosts occasional pūpū parties where we get together with neighbors to eat, drink and “talk story”. Here is what I took to a recent pūpū party, inspired by the lightened up creamed spinach I made a while back. These turned out nicely puffed, lightly crisp and flavorful.
If your kitchen is warm, like mine was, keep the pastry in the fridge and work on it in batches. Make sure to get all the water out of the spinach before combining with the cheese. If you don’t cut the pastry into squares with fairly even sides, you will have trouble sealing the bundles up…trim into square shape if they look more like rectangles.
Makes 50 bundles, each with approximately 65 calories, 4 grams fat, 5 grams carbs, 1 gram protein
2 sheets store bought puff pastry, thawed
2 10 oz packages chopped spinach, thawed and squeezed dry
1 6.5 oz package light garlic and herb spreadable cheese
1 tsp water
Mix together the egg and water and set aside.
Mix spinach and cheese together.
Roll out each pastry sheet to approximately 12 x 12 inches and cut with pizza cutter into 25 squares.
Place approximately 1 TBSP mixture across each square at an angle, corner to corner.
Brush the egg wash on the other corners and bring corners together, pinching to seal.
Lay corners over one side.
Brush tops with egg wash and sprinkle with kosher salt.
Bake on parchment sheet lined cookie sheet until brown and puffed, approximately 15-18 minutes.