Artichoke Creamy Bun

Ingredients

• 4 pcs. Of Gardenia Premium Pandesal
•  6 pcs. of Artichoke Heart, marinated
• ½ cup. of Spinach, leaves
• ½ cup. of Cream Cheese
• 2 tbsp. of Sour Cream
• 2 tsp. of Salt
• 1 tsp. of Black Pepper
• 1 tsp. of Chili Flakes

Procedure

•  Using a chopstick or a stick, poke a hole on the side of the Gardenia Premium Pandesal.
• Move the chopstick right and left to make space for the filling. Set aside.
• (If you don’t like the hole to be seen, you can make a hole on the bottom so it’s hidden)
• Wash and dry the spinach leaves.
• Transfer to a dry pan over medium heat, cook for 2-3 minutes or until leaves are completely wilted. Set aside.
• In a bowl, mix cream cheese, sour cream salt, pepper, and chili flakes. Set aside.
• Finley chop the spinach making sure there are no clumps or big pieces left. Add to the cream cheese mixture.
• Finely chop the spinach, making sure there are no big clumps.
• Finely chop the artichokes making sure there are no tough pieces. Add to the cream cheese mixture.
• Mix well making sure all the ingredients are dispersed and spread out. Transfer to a piping bag or plastic bag.
• Carefully pipe the mixture until the pandesal is filled. (It should feel heavier than when the filling was piped in)
• In a pan over medium-low heat, add a piece of foil before placing the filled buns on the pan.
  (This method helps warm the bun stay warm without cooking the filling to much)

Once buns are slightly warmed, transfer to a plate / platter for serving.

Serve and enjoy!