Mushroom Puffs
Mushroom Puffs, the proper course for family and friends!
- PREP TIME
20 minutes
- TOTAL TIME
110 minutes
- SERVINGS
3 servings
Ingredients
- 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
Directions
- 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.
- 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.
- Brush remaining egg mixture over tiptop of pastry pieces; sprinkle with pepper.
- Bake at 400°F for twenty to twenty-five minutes or till brunet. Serve directly.
- 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.
0 Response to "Mushroom Puffs"
Post a Comment