Savor the season: Irresistible mushroom puff pastries unveiled
They are small and charming. Your hand naturally reaches for them, and it’s no wonder they vanish from the platters so quickly. Guests love them. While they require a bit of effort, it's rewarding to hear they're much better than the sweet version! That's why this year I'm making puff pastries with mushroom filling again.
Preparing this delightful appetizer may seem daunting, but only until you master the choux pastry. It's the foundation, and everything becomes simple once you get it down.
The secrets of choux pastry
Choux pastry achieves the right consistency during the cooking stage. It doesn't need kneading, but you must boil water with butter, then add flour and quickly, energetically mix the mixture to avoid lumps. Finally, gradually add eggs. The dough should be smooth and uniform, so the puff pastries will be light as a cloud after baking.
Savory puff pastries
Savory puff pastries are perfect for parties or family gatherings. Every year, I make them for New Year's Eve and New Year's Day. Preparing the filling isn't difficult because the delicate dough pairs well with ingredients like cream cheese, vegetables, hummus, or ham. However, my friends mostly enjoy a simple mushroom filling.
Puff pastries with mushrooms
Ingredients:
For the dough:
- 4 eggs,
- 9 tablespoons of butter,
- 1 cup of water,
- 1 cup of wheat flour.
For the filling:
- 18 pounds of mushrooms,
- 1 onion,
- A tablespoon of parsley or dill,
- 1 tablespoon of fat for frying,
- 7 ounces of breakfast cream cheese,
- Salt and pepper to taste,
- Cherry tomatoes or bell pepper for decoration.
Instructions:
- Boil water with butter. Then, while stirring constantly to avoid burning, gradually add flour. Heat and mix the mixture until it starts coming away from the sides of the pot.
- Let the mixture cool, then gradually add the eggs. Mix well.
- Transfer the dough into a pastry bag and pipe the puff pastries onto a baking sheet lined with parchment paper. Bake for about 25 minutes at 375 degrees Fahrenheit.
- Cut the onion and mushrooms into cubes, and sauté them in hot fat for about 5-10 minutes. When the water evaporates, add seasonings and mix thoroughly.
- Cut the cooled puff pastries in half. Fill the bottom with cream cheese, then add a portion of mushrooms. You can add cherry tomato halves or thin bell pepper strips. Cover with the other half, and they're ready.
