Taste of Home
Mushroom Palmiers
TOTAL TIME: Prep: 20 min. + cooling Bake: 15 min./batch
YIELD: 4 dozen.
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 also freeze well. —Judy Lock, Panhandle, Texas
Ingredients
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2 tablespoons butter
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3/4 pound fresh mushrooms, finely chopped
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1 small onion, finely chopped
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1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
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3/4 teaspoon lemon juice
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3/4 teaspoon hot pepper sauce
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1/4 teaspoon salt
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1 package (17.3 ounces) frozen puff pastry, thawed
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1 large egg
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2 teaspoons water
Directions
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1.
Preheat oven to 400°. 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.
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2.
Unfold 1 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.
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3.
Place on greased baking sheets. In a small bowl, whisk egg and water; brush over pastries. Bake 15-20 minutes or until golden brown. Serve warm or at room temperature.
Nutrition Facts
1 pastry: 58 calories, 3g fat (1g saturated fat), 5mg cholesterol, 52mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 1g protein.
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