Spinach & Ricotta Candy Cane Strudels

Prepare the filling: In a mixing bowl, combine sautéed spinach, ricotta, Parmesan, garlic powder, nutmeg, salt, and pepper. Mix until smooth and well combined.
Shape the pastry: Roll out the puff pastry sheets. Cut each sheet into long strips, about 1 inch wide. Gently twist two strips together to create a candy cane stripe effect, ensuring one strip is slightly shorter to allow filling placement. Curve the top of the twisted pastry into a candy cane shape.
Fill the pastry: Carefully spoon or pipe the spinach and ricotta mixture along the wider strip, leaving the thinner twisted section visible as decoration. Pinch the edges to seal and shape.
Brush and garnish: Transfer the candy canes to a parchment-lined baking sheet. Brush with beaten egg and sprinkle with sesame seeds for texture.
Bake: Preheat oven to 375°F (190°C). Bake for 20–25 minutes, or until puffed and golden brown.
Serve: Let cool slightly before serving warm as an appetizer or snack.
Details
Prep Time: 20 minutes
Bake Time: 25 minutes
Servings: 8 candy cane pastries
Calories: ~240 per pastry
These Spinach & Ricotta Candy Cane Strudels are a festive and delicious addition to your holiday spread!