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Cheesy Broccoli Puffs

Oct 9
2 min read

Makes: 8-9 Puffs • Prep Time: 10 minutes • Cook Time: 15-20 minutes


I N G R E D I E N T S

For the doug

  • 1 sheet puff pastry, partially thawed

  • ¾ cup broccoli florets, steamed & finely chopped

  • 60g cream cheese, softened

  • ½ cup grated tasty cheese

  • ¼ tsp garlic powder (optional)

  • Black pepper, to taste

  • 1 egg, beaten (for brushing)


D I R E C T I O N S


  1. Preheat oven to 200°C fan-forced and lightly grease a muffin tin.

  2. Steam broccoli until tender, allow to cool and finely chop. Make sure to remove any excess moisture!

  3. Lay the puff pastry sheet flat and spread the softened cream cheese evenly over the surface.

  4. Sprinkle over the chopped broccoli, grated cheese, garlic powder and a little black pepper.

  5. Starting from one edge, gently roll the pastry into a log, just like you would when making pinwheels!

  6. Cut into 9 even slices and place each one into the greased muffin tin, with the spiral facing upwards.

  7. Brush the exposed pastry with beaten egg.

  8. Bake for 15–20 minutes, or until beautifully golden, puffed and cooked through.


N o t e :


LITTLE TIP: Make sure to squeeze out any excess moisture from the broccoli before adding it to your pastry. This helps keep the puffs beautifully golden and crispy!


FOR MEAL PREP: Allow to cool completely before storing in an airtight container in the fridge for up to 3 days or freezing for up to 2 months. Reheat until piping hot throughout, then allow to cool before serving to little ones.


These are such an easy, budget-friendly toddler snack and perfect for making ahead of a busy week! 🥦🧀🤍








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