Throwing in all of my favourite ingredients together to create a delicious starter.
Over the past few years, I have a grown to really love puff pastry. There’s just something so interesting about the dough – how it easily translates from appetizer to main dish, down to a sweet treat.
Not too long ago, I whipped up a tomato tart and was impressed with how easy it was to put together. Today, I wanted to share with you my Mushroom Puff Pastry Appetizer that I made on a whim (and totally glad that I did!)
When it comes to being a food blogger, I usually take my time to sit down, research, and develop recipes.
But sometimes, spontaneity is fun – tons of fun.
At my weekly trip to the grocery store, I knew I wanted to put together a Mushroom Puff Pastry Appetizer – but I didn’t exactly know in what way. So I gathered the essentials: mushrooms (duh!) and a box of frozen puff pastry. The rest, I figured, would be done impulsively.
And so that’s what I did: I cooked from the heart, I cooked based on experience… I threw in the ingredients that I was most comfortable with.
And you know what happened? My husband turned to me and said: “This is one of your best recipes to-date.”
Ding, ding, ding – folks: we have a winner!
How to Defrost Frozen Puff Pastry
The key in using puff pastry is… not making it yourself!
Seriously, there’s no shame in purchasing a box of puff pastry, straight from your grocer’s freezer.
Making your own puff pastry is a process, and the time used on that can be focused on something else (like the core of your actual recipe which, in my case, is the mushroom and cheese filling).
Standard frozen puff pastry can defrost in the fridge overnight. Sometimes, I forget to put it in the refrigerator the night before but that’s never really an issue! Frozen puff pastry can be easily defrosted by sitting on your counter for 3-4 hours.
It’s important to remember that once your puff pastry is defrosted, you can’t re-freeze any leftovers, if there are any.
How to Make a Delicious Mushroom Puff Pastry Appetizer
Store-bought puff pastry (I purchased a box with 397 g of puff pastry), thawed if frozen according + flour for rolling
1 tbsp butter
3 brown mushrooms, cut into small pieces
6 tbsp cream cheese, softened
1 cup shredded parmesan cheese
Yields: approx. 30 appetizers
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper – set aside.
Sprinkle a clean working surface with flour and roll out puff pastry until it’s about ½ an inch in thickness.
Use a paring knife to cut the puff pastry into squares, about 2 inches x 2 inches in size. From 397 grams of puff pastry, you can get approximately 30 squares.
Gently place each puff pastry square on the lined baking sheet. Refrigerate while you prepare the mushroom and cheese filling.
Melt butter on a small non-stick skillet over medium heat. Add cut mushrooms and cook for about 2 minutes, until sweating. Remove from heat.
In a medium-sized bowl, use an electric mixer to slowly beat cream cheese and egg. Once well combined, add parmesan cheese and fold.
Remove puff pastry from the refrigerator. Use an offset spatula to scoop about ½ tbsp of cream cheese mixture on the center of each puff pastry. Top off with mushroom mixture.
Bake for 17-20 minutes. Allow to cool for a few minutes (and to allow the puff pastry to deflate a little). Serve and enjoy!
Have you ever used puff pastry in your cooking/baking before? If so, what did you whip up?