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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) can mushroom pieces and stems, drained and chopped
1/4 cup finely chopped onion
1/4 cup grated Parmesan cheese
1 tbsp. finely chopped green onion
1/4 tsp. hot sauce
1 large egg
1 (17.3 oz.) pkg. frozen Philo puff pastry sheets, thawed
Parchment paper
2 tsp. freshly ground pepper
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Directions: |
Directions:Beat cream cheese at medium speed with mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
Preheat oven to 400º. Whisk together egg and 1 tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16x10" rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
Brush remaining egg mixture over tops of pastry pieces, sprinkle with pepper.
Bake at 400º for 20 to 25 minutes or until browned. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:3 dozen |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Note: To make ahead, prepare recipe as directed through Step 3. Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-lock plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheet and proceed to bake at 400 for 20 to 25 minutes.
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This recipe for Mushroom Puffs is from