I love this recipe because it’s fuss-free and ready in no time. The air fryer gives the pastry a beautiful golden crispness while keeping the inside gooey and melty. I also love that it requires minimal ingredients and effort but still delivers restaurant-worthy results. It’s a great go-to recipe when I want something elegant and delicious without spending hours in the kitchen.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 x 250g pkt frozen chopped spinach, thawed 150g pkt Castello Double Cream Brie, well chilled 1 sheet frozen puff pastry, just thawed
Directions
I start by placing the thawed spinach in a strainer. Using the back of a spoon, I press out as much excess liquid as possible so the pastry doesn’t become soggy.
I halve the brie horizontally and place it in the center of the puff pastry sheet. Then, I spread the spinach evenly over the top of the brie.
Along both long sides of the brie, I cut the pastry into 2cm-wide diagonal strips. I fold the short ends of the pastry over the spinach, then fold one strip from each side alternately over the filling, creating a braided pattern and making sure there are no gaps.
I carefully transfer the wrapped pastry into the air fryer basket (there’s no need to preheat). I cook it at 180°C for about 10 minutes or until the pastry is crisp, golden, and puffed.
Once cooked, I transfer the Danish to a board and let it rest for 10 minutes before slicing. Then, I serve it warm and enjoy that perfect oozy brie filling.
Servings and Timing
This recipe makes 1 Danish, which serves 2 to 3 people as a starter or 1 to 2 as a main. It takes about 15 minutes to prepare and 10 minutes to cook, for a total of 25 minutes.
Variations
I sometimes like to sprinkle a few chopped nuts, like walnuts or pecans, over the spinach before folding the pastry for extra crunch. For a sweet-salty twist, I drizzle a bit of honey over the top after baking. When I want more flavor, I mix the spinach with a pinch of garlic powder or crushed chili flakes before adding it to the brie.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I place the Danish back in the air fryer at 160°C for about 3–4 minutes until warmed through and crisp again. I avoid microwaving it, as that softens the pastry.
FAQs
Can I make this with other cheeses?
Yes, I sometimes use camembert, goat cheese, or even cream cheese for a different flavor.
Do I need to thaw the puff pastry completely?
I let it thaw just enough to handle easily—it should still be slightly cold for the best puff.
Can I bake this in the oven instead of an air fryer?
Yes, I bake it at 200°C for about 20 minutes or until golden and crisp.
How do I keep the pastry from going soggy?
I make sure to squeeze out all the excess liquid from the spinach before assembling.
Can I add more fillings?
Definitely! I sometimes add caramelized onions, sun-dried tomatoes, or roasted capsicum for extra flavor.
Can I prepare it ahead of time?
Yes, I assemble it and refrigerate it for up to 4 hours before air frying.
How can I make it look more decorative?
I brush the pastry with a little milk or melted butter before cooking for a glossy finish.
What type of puff pastry works best?
I use all-butter puff pastry for the richest flavor and flakiest texture.
Can I freeze it?
Yes, I freeze it unbaked, then air fry directly from frozen for a few extra minutes.
What can I serve it with?
I like serving it with a simple green salad or a drizzle of balsamic glaze for balance.
Conclusion
I love how this easy air fryer brie and spinach Danish turns simple ingredients into something spectacular. The pastry is flaky, the brie melts into creamy perfection, and the spinach adds just the right savory touch. Whether I serve it as a starter, snack, or light meal, it’s always a hit—quick, elegant, and irresistibly delicious.
This Easy Air Fryer Brie and Spinach Danish is a rich, flaky, and cheesy delight that comes together in just 25 minutes. With buttery puff pastry wrapped around creamy brie and savory spinach, it’s a quick and elegant dish perfect for entertaining, snacking, or an easy gourmet meal.
Ingredients
1/2 x 250 g packet frozen chopped spinach, thawed
150 g packet Castello Double Cream Brie, well chilled
1 sheet frozen puff pastry, just thawed
Instructions
Prepare the spinach: Place the thawed spinach in a strainer and use the back of a spoon to press out as much excess liquid as possible to prevent sogginess.
Assemble the Danish: Halve the brie horizontally and place it in the center of the puff pastry sheet. Spread the spinach evenly over the top of the brie.
Shape the pastry: On both long sides of the brie, cut 2 cm-wide diagonal strips. Fold the short ends of the pastry over the filling, then fold one strip from each side alternately across the top to create a braided pattern, sealing any gaps.
Air fry: Carefully transfer the wrapped pastry to the air fryer basket. Cook at 180°C for about 10 minutes, or until the pastry is puffed, golden, and crisp.
Rest and serve: Transfer the Danish to a board and let it rest for 10 minutes before slicing. Serve warm for the perfect gooey, melty brie filling.
Notes
Add chopped nuts like walnuts or pecans for crunch before folding the pastry.
For a sweet-salty twist, drizzle honey over the top after baking.
Mix the spinach with garlic powder or chili flakes for extra flavor.
Brush pastry with milk or melted butter before cooking for a glossy finish.
For oven baking, cook at 200°C for about 20 minutes until golden and crisp.
