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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 48 |
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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 itâs still a huge hit at parties. Frozen puff pastry helps make it easy and impressive. The palmiers freeze well too. 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:
1. 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.
2. 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.
3. 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.
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