I tried couple times to make my own puff pastry, they tasted good but didn’t have the texture I was looking for. I think I need to practice more rolling and folding the dough to get those nice layers. Since I had been so curios about this recipe, I got it from Pinterest, I decided to go with the frozen pastry sheet available in grocery store. That cut the work and time, thanks to Pepperidge Farm, the pastry sheet I used.
1. In this recipe I only used half of the package = 1 pastry sheet. Prepare the oven at 350F.
A. Mix following ingredients for the filling mixture: 4 oz creamcheese( room temperature), 1/4C parmesan, 1/2C mushroom, rinsed and drained( I used canned mushroom because it’s what I had that time), 1/4C chooped sweet onion, 1/2 tbs garlic powder, 1 tbs green onion, dash of pepper.
B. Cut the pastry sheet on well floured surface, add the filling mixture.
C. Brush the edge with the egg wash( for the egg wash, I whisked 1 egg without water), fold and seal.
D. Cut to 5 or 6 pieces. Brush the top with egg wash, sprinkle with pepper.
2. Bake for 15 minutes, take out and apply another egg wash, put back to oven for 5 more minutes, do it as quick as possible. Why do this? because I want to make sure the surface will have nice color, shining gold 🙂
3. Bon appétit
2 thoughts on “Mushroom CreamCheese Puff pastry”
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