Earthy mushrooms and gooey Gruyère fill these addictive puff pastry bites.
- Yield:makes 40 pinwheels
- Active time: 40 minutes
- Total time:1 hour 20 minutes
- 6 cups sliced mushrooms, such as baby bellas
- 1 tablespoon olive oil
- Salt and pepper
- 1 1/3 cups grated Gruyère cheese
- 2 teaspoons thyme
- 1 17.3-ounce box frozen puff pastry, defrosted
- 1 egg, lightly beaten
Heat olive oil in a large skillet over medium high heat. Add mushrooms and saute until brown and tender, about 10 minutes. Season with salt and pepper to taste. Let come to room temperature then roughly chop.
Cut each sheet of puff pastry in half to form two 9 1/2x4 3/4-inch rectangles, making 4 rectangles total.
On first piece of puff pastry, spread 1/4 mushrooms along the long end. Top with 1/4 grated cheese and sprinkle with 1/2 teaspoon thyme.
Lightly brush empty border with egg, then roll puff pastry up, jelly roll style, until sealed into a log. Place on a baking sheet lined with parchment paper. Repeat with remaining pieces of puff pastry.
Let logs chill in refrigerator for 30 minutes.
Preheat oven to 400°F. Line a second baking sheet with parchment paper.
Cut puff pastry logs into 1 inch rounds. Lay the rounds in rows along the baking sheets, with 20 rounds on each sheet. (Rounds will puff in the oven). Bake until golden, about 20 minutes. Serve warm.