Mushroom-Herb Pinwheels (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons salted butter
02 -
2 tablespoons finely diced shallot
03 -
1 clove garlic, minced
04 -
225g mushrooms, finely diced
05 -
2 teaspoons fresh lemon juice
06 -
Mixed herbs (dill, thyme, tarragon, oregano) to taste
07 -
225g cream cheese, room temperature
08 -
Sea salt and black pepper to taste
→ Pastry
09 -
1 package (485g) frozen puff pastry
10 -
120g Gruyere cheese, finely grated
→ For Egg Wash
11 -
1 large egg plus 1 tablespoon water, beaten
# Instructions:
01 -
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
02 -
Melt butter in a skillet over medium heat. Add shallots and sauté until soft and translucent, about 5 minutes. Add garlic and sweat briefly, about 1 minute.
03 -
Add mushrooms and lemon juice to the skillet. Cook until mushrooms are soft and their released liquid has evaporated, about 5-7 minutes. Stir in mixed herbs, then remove from heat and set aside to cool completely.
04 -
In a mixing bowl, combine cream cheese with the cooled mushroom mixture. Season with salt and pepper to taste.
05 -
Roll out puff pastry into a 25x30cm (10x12-inch) rectangle. Spread the mushroom-cream cheese filling evenly over the pastry. Sprinkle grated Gruyere on top and roll tightly starting from the longest edge.
06 -
Brush the roll generously with egg wash. Using a sharp knife, cut into 2.5cm (1-inch) pinwheels. Place flat side down on the prepared baking sheet, pressing slightly to seal the coil.
07 -
Arrange pinwheels at least 7.5cm (3 inches) apart on the baking sheet. Bake until golden brown, about 25-30 minutes. Check at the 25-minute mark and add additional time if needed.
08 -
Remove from oven and allow to cool slightly before serving. Best enjoyed warm.
# Notes:
01 -
These savory pinwheels can be assembled ahead of time and refrigerated before baking.
02 -
For best results, ensure puff pastry is thawed but still cold when working with it.