Mushroom Palmiers Recipe

Mushroom Palmiers Recipe photo by Taste of Home

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I found this recipe while working at a small-town museum in West Texas. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. Frozen puff pastry helps make it easy and impressive. The palmiers freeze well too. —Judy Lock, Panhandle, Texas

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Mushroom Palmiers Recipe

Prep: 20 min. + cooling Bake: 15 min./batch

Yield: 48 Servings

20 15 35

Ingredients

2 tablespoons butter
3/4 pound fresh mushrooms, finely chopped
1 small onion, finely chopped
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3/4 teaspoon lemon juice
3/4 teaspoon hot pepper sauce
1/4 teaspoon salt
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg
2 teaspoons water

Directions

In a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender. Stir in thyme, lemon juice, hot pepper sauce and salt. Cool completely.
Unfold one pastry sheet. Spread half of the mushroom mixture to within 1/2 in. of edges. Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Cut into 24 slices. Repeat with remaining pastry and mushrooms.
Place on greased baking sheets. In a small bowl, whisk egg and water; brush over pastries. Bake at 400° for 15-20 minutes or until golden brown. Serve warm or at room temperature. Yield: 4 dozen.

Originally published as Mushroom Palmiers in Taste of Home December/January 2013, p52