Mushroom Puffs

Mushroom Puffs, the proper course for family and friends!


20 minutes


110 minutes


3 servings



  • 1 (8-ounce) package cheese, softened, plain or buttery garlic and herb
  • 1 (8-ounce) will mushroom items and stems, drained and shredded
  • 1/4 cup onion, finely shredded
  • 1/4 cup cheese, grated
  • 1 tablespoon onion, finely chopped
  • 1/4 teaspoon sauce
  • 1 large egg
  • 1 (17.3-ounce) package frozen puff pastry sheets, thawed
  • Parchment paper
  • 2 teaspoons freshly ground pepper


  1. Beat cheese at medium speed with an industrial electrical stand mixer till swish. Stir in mushrooms, onion, cheese cheese, onion, and sauce. Cowl and chill one to twenty-four hours.
  2. Preheat the kitchen appliance to 400°F. Whisk along egg and one tablespoon water during a little bowl. Roll one puff pastry sheet into a 16x10-inch parallelogram on a gently floured surface. Cut pastry in 0.5 lengthwise. Unfold 1/2 cup cheese mixture down centre of every rectangle; brush edges with egg mixture. Fold every pastry 0.5 lengthwise over filling, and pinch edges to seal. Cut cakes into ten items every, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cheese mixture.
  3. Brush remaining egg mixture over tiptop of pastry pieces; sprinkle with pepper.
  4. Bake at 400°F for twenty to twenty-five minutes or till brunet. Serve directly.
  5. To make ahead, prepare direction as directed through Step three. Freeze items on a baking sheet till firm (about one hour), and transfer to zip-top plastic electric refrigerator luggage. Freeze up to one month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step four.

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