Ingredients
• 1 (14 oz / 400g) sheet frozen puff pastry, thawed
• 1 tbsp olive oil
• 1 small shallot, finely minced
• 2 garlic cloves, minced
• 5 oz (140g) fresh spinach, wilted & squeezed very dry
• 1 (14 oz) can artichoke hearts (in water), drained & chopped
• 3 large eggs
• ½ cup (120ml) heavy cream or whole milk
• ½ cup (50g) grated Parmigiano-Reggiano
• ¼ tsp nutmeg
• Salt & white pepper to taste
• 1 egg + 1 tbsp water (for egg wash)
Instructions
- Prep filling: Heat oil in skillet. Sauté shallot 2 min; add garlic 30 sec. Stir in spinach and artichokes; cook 3–4 min to evaporate moisture. Cool completely.
- Whisk eggs, cream, Parmesan, nutmeg, salt, and pepper. Fold in veggie mixture.
- Shape cornetti: Roll puff pastry into a 12″x10″ rectangle. Cut into 8–10 triangles (base ~4″, height ~6″).
- Spoon 1–2 tbsp filling near wide end of each triangle. Roll toward tip, curving ends slightly to form crescents. Place on parchment-lined sheet.
- Brush with egg wash. Chill 15 min (helps hold shape).
- Bake at 400°F (200°C) 18–22 min until deep golden and puffed.
- Cool 5 min. Serve warm or room temp—ideal with lemon-dressed arugula or roasted tomato compote.
PREP TIME & NUTRITION (per cornetto, makes 8):
Prep Time: 25 min (+15 min chill) | Cook Time: 20 min | Total Time: 1 hr | Servings: 8 | Calories: 240 | Net Carbs: 12g | Fats: 16g | Protein: 9g