“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
Taste of Home
|Servings||Prep Time||Cook Time|
|4dozen||20minutes + cooling||15minutes/batch|
|4dozen||20minutes + cooling|
- 2 tbsp butter
- 3/4 lb fresh mushrooms finely chopped
- 1 small onion finely chopped
- 1 tsp minced fresh thyme or 1/4dried thyme
- 3/4 tsp lemon juice
- 3/4 tsp hot pepper sauce
- 1/4 tsp salt
- 1 package frozen puff pastry thawed, 17.3 ounces
- 1 large egg
- 2 tsp water
- 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.
- 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 centre, jelly-roll style, until rolls meet in the middle. Cut into 24 slices. Repeat with remaining pastry and mushrooms.
- 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.
- Freeze option: Freeze cooled appetizers in freezer containers, separating layers with waxed paper. To use, preheat oven to 400°. Reheat appetizers on a greased baking sheet until crisp and heated through.
1 pastry: 58 calories, 3g fat (1g saturated fat), 5mg cholesterol, 52mg sodium, 6g carbohydrate (0 sugars, 1g fibre), 1g protein.