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Mushroom Puffs

Photo: Jennifer Davick; Styling: Amy Burke
Hands-on time 30 mins
Total time 1 hr, 50 mins
Yield Makes about 3 dozen
Mushroom Puffs are a quick and easy appetizer that your friends and family will love. One online reviewer says, "Very tasty and easy to make!!"

Ingredients

  • 1 (8-oz.) package 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 tablespoon finely chopped green onion
  • 1/4 teaspoon hot sauce
  • 1 large egg
  • 1 (17.3-oz.) package frozen puff pastry sheets, thawed
  • Parchment paper
  • 2 teaspoons freshly ground pepper

How to Make It

  1. Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.

  2. Preheat oven to 400°. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch 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.

  3. Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.

  4. Bake at 400° for 20 to 25 minutes or until browned. Serve immediately.

  5. *2 (2-oz.) packages buttery garlic-and-herb spreadable cheese may be substituted.

  6. Note: To make ahead, prepare recipe as directed through Step Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step