Description
Flaky puff pastry pinwheels filled with a savory mixture of sautéed mushrooms, herbs, and creamy cheese, perfect as an appetizer or snack.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 8 oz cremini mushrooms, finely chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add mushrooms and garlic, sauté until mushrooms are tender and liquid evaporates, about 5-7 minutes. Season with salt and pepper, then let cool.
- In a bowl, mix cream cheese, Parmesan, parsley, thyme, and the cooled mushroom mixture until combined.
- Roll out puff pastry sheet on a lightly floured surface. Spread the mushroom mixture evenly over the pastry.
- Tightly roll the pastry into a log, starting from one long side. Chill in the freezer for 10 minutes to firm up.
- Slice the log into 1/2-inch thick rounds and place on the prepared baking sheet. Brush with egg wash.
- Bake for 15-20 minutes until golden brown and puffed. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.