Place peppers on baking sheet; bake at450°F (230°C) until charred, about 30 minutes. Wrap inplastic wrap; cool. Peel skin; seed. Cut into julienne pieces.Set aside.
Immerse spinach in large pot of boilingwater 1 minute. Drain; rinse with cold water. Drain thoroughly;squeeze dry.
Saut shallots in butter; combinewith spinach and seasonings. Set aside.
Cut 1 package puff pastry into eight (6-inch)squares. On each piece of pastry, layer 1 slice cheese, 3 tablespoonsspinach mixture, 1 slice cheese, several pepper strips and 1slice cheese, leaving 1/2 inch edge all around pastry.
Combine egg yolks and whipping cream;brush on pastry edges.
Cut remaining package puff pastry intoeight 7 inch squares. Place one on top of each 6 inch square;fold over edges, sealing pastry.
Brush tops with egg yolk mixture.
Place on cookie sheets; bake at 350°F(175°C) for 20 minutes or until golden brown and puffed.
Makes 8 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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