Crispy Mushroom Pinwheels

Recipe by spatchcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat butter in large skillet over medium heat.
  • Add mushrooms and onion and cook stirring frequently for 13 minutes until liquid evaporates and mushrooms are tender.
  • Stir in flour, thyme, salt, pepper and lemon juice.
  • Cook, stirring for 2 minutes or until thickened.
  • Let cool.
  • Unfold pastry sheet on lightly floured work surface.
  • Spread 1/3 of mushroom mixture over pastry.
  • Roll up pastry.
  • Cover and chill for 1 hour.
  • Repeat with remaining 2 pastry sheets and mushroom mixture.
  • Heat oven to 400 degrees.
  • Cut chilled pastry crosswise into ¼-inch thick slices about 32 slices per roll.
  • Place cut side down, 1-inch apart from ungreased baking sheets.
  • Stir egg and water in small bowl.
  • Brush slices with egg wash, without letting wash drip down sides.
  • Bake for 15 minutes or until golden.
  • Serve warm.
  • NOTE: Unbaked and uncut filled rolls can be refrigerated a day ahead or be frozen up to 3 weeks.
  • Then thaw in refrigerator and cut and bake as above directions.
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