Flaky puff pastry filled with creamy mushrooms and herbs — an elegant appetizer that’s crispy outside and tender inside.

Scale

1 sheet puff pastry, thawed

2 tablespoons butter

1 tablespoon olive oil

2 cups finely chopped mushrooms (button or cremini)

1 small onion, finely diced

1 garlic clove, minced

2 tablespoons cream cheese or mascarpone

1 teaspoon chopped fresh thyme (or ½ teaspoon dried)

Salt and pepper to taste

1 egg, beaten (for egg wash)

1 tablespoon grated Parmesan (optional)

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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Melt butter and olive oil in a skillet over medium heat.

3. Add onions and sauté for 2–3 minutes, then stir in garlic.

4. Add chopped mushrooms and cook until liquid evaporates and mixture turns golden.

5. Season with salt, pepper, and thyme. Stir in cream cheese until smooth.

6. Roll out puff pastry and cut into 3-inch squares.

7. Spoon mushroom filling in center, fold, and seal edges with a fork.

8. Brush with egg wash, sprinkle Parmesan if desired.

9. Bake 15–18 minutes until puffed and golden brown.

10. Cool slightly before serving.

Add chili flakes or smoked paprika for subtle heat.

Use ricotta or goat cheese instead of cream cheese for variation.

Reheat leftovers in the oven for crispness.