- 12
- 20 mins
- 45 mins
Ingredients
- 8 ounces mushrooms, minced
- 1 large shallot, minced
- 2 tablespoons butter or olive oil
- 1 teaspoon dried thyme
- salt and pepper
- 2 tablespoons sherry or dry white wine
- 3 ounces cream cheese
- 1 pound puff pastry
Preparation
Step 1
Instructions
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Melt the butter over high heat and add the mushrooms, shallots, and thyme.
Cook for about 5 minutes or until most of the liquid has evaporated.
Add the sherry and cook another few minutes.
Remove from heat and let cool.
Sprinkle a smooth work surface with flour and roll one sheet of puff pastry out into a rectangle, about 9″x12″.
Cut into 12 squares.
Put 1 tablespoon of the duxelles and 1 teaspoon of cream cheese in the center of each square.
Moisten the edges with water and pull up the corners of the pastry to make a little packet.
Put them on the parchment-lined sheet and bake 20-25 minutes.
Repeat with the other sheet of pastry and the remaining filling.
Cool 10 minutes before serving.
Instructions