Mushroom Palmiers
These savory pastries may look complicated, but they are pretty easy to make. I served them over the holidays and everyone loved them. I made them a day ahead and then reheated them before serving. Could not be easier.
The filling is made from mushrooms, onions and a few other ingredients. After cooking it, the filling is cooled and wrapped in puff pastry. Store bought is fine. I made my own, mostly because I was not going to the store a again. The puff pastry is not difficult. It is made in a food processor in a matter of minutes. Just be sure to use really cold butter and don’t over mix.
So here is the recipe for the palmiers with the recipe for homemade puff pastry included below.
Mushroom Palmiers
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 recipe to make your own is at the end of this recipe
1 large egg
2 teaspoons water
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. Preheat oven to 400°. 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. Place on greased baking sheets or use a silicone liner. 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.
Easy Puff Pastry
Honestly, it really is an easy way to make puff pastry
1¼ cup very cold butter (unsalted)*
½ cup very cold water
¾ teaspoon salt*
2 cups all-purpose flour
Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup (170 grams) cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 one second pulses), then add the remaining cold butter (cubed) and pulse two or three times (no more) to combine, add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over process). On a lightly floured surface place dough and knead lightly approximately 10 times. With a lightly floured rolling- pin (lightly flour the dough so it doesn’t stick) roll into a rectangle approximately 12 x 18 inches (30 x 45 centimeters). Fold the dough like an envelope (see photos) then fold in half, wrap in plastic and refrigerate for 1 – 2 hours (I left mine in the fridge for two hours).
*If using salted butter only add ¼ teaspoon of salt.
