Spinach and Artichokes in Puff Pastry

These spinach and artichoke appetizers only look complicated to prepare. The secret is in puff pastry. Just spread the filling over the dough, cut into slices and bake.
Dry the spinach well, wringing it out between layers of paper towels.Combine the spinach, artichoke hearts, and the following 5 ingredients.Defrost the puff pastry at room temperature for 30 minutes. Unwrap the dough and place it on a lightly floured surface or thick plastic wrap. Spread half of the spinach mixture evenly over the baking sheet, leaving a 1/2-inch thick rim. Roll out the dough, brush with jelly, press down to seal the seam; wrap in thick plastic wrap. Repeat with the remaining batter and spinach mixture. Freeze for 30 minutes; cut into 1/2-inch thick slices. (The rolls can be frozen for up to 3 months.)Bake at 400 ° C for 20 minutes or until golden brown.