Flaky Mushroom Swirls
Submitted by trinnyg
Flaky puff pastry pinwheels filled with sauteed mushrooms, Parmesan, and chervil. A make-ahead appetizer you can prep days in advance and bake fresh for any gathering.
YIELD
7 dozen servingsPREP
40 minCOOK
15 minREADY
3 hrsThese golden puff pastry pinwheels are packed with sauteed mushrooms, Parmesan, and chervil, then sliced into thin ovals and baked until shatteringly crisp on both sides.
Cooking the moisture out of the mushrooms on high heat is the step that makes or breaks these. If the filling is too wet, the pastry turns soggy instead of flaky. You want the mushrooms dry enough that they hold together as a spreadable paste with the cheese.
The best part? You can roll, fill, and refrigerate the logs up to 4 days ahead. Slice and bake straight from the fridge whenever company shows up. Flipping them halfway through baking crisps both sides evenly.
Chef Tips
- Pulse mushrooms in a food processor rather than running it continuously. Over-processed mushrooms release too much water and won’t brown properly.
- Keep the pastry cold. If it softens too much while rolling, pop it back in the fridge for 10 minutes.
- Slice with a sharp, thin knife. A dull blade will crush the layers instead of cutting through them cleanly.
- Bake on parchment paper so the bottoms release easily after flipping.
Variations
- Use a mix of cremini and shiitake mushrooms for deeper, earthier flavor.
- Replace chervil with fresh tarragon or thyme for a different herbal note.
- Add a thin layer of Dijon mustard on the pastry before spreading the mushroom filling for a sharp, spicy kick.
Ingredients
Directions
In a large heavy skillet, heat 2 tablespoons of oil over medium-high heat until hot but not smoking.
Add the onions and sauté them until just limp, about 3 to 4 minutes.
Add the remaining oil, then stir in the mushrooms.
Adjust the heat to high and cook the mushrooms until the moisture has almost completely evaporated, 7 minutes, stirring often.
Remove the pan from the heat, stir in the cheese, chervil and pepper, and set the filling aside while rolling out the pastry.
Lightly flour a clean workspace.
Unfold the pastry and dust lightly with flour.
Using a floured rolling pin, roll the pastry into a rectangle about 12 inches by 18 inches.
Cut the rectangle into 2 long rectangles measuring 6 inches by 18 inches each.
Brush off the excess flour, and spread half of the mushroom mixture over each rectangle, leaving a 1-inch border at the uppermost edges.
Starting with the bottom long edge, roll up each rectangle jelly- roll fashion, gently pressing the top edge to seal the pastry.
Carefully wrap the rolls tightly in plastic wrap or foil.
Flatten each roll slightly by pushing gently on the sides so the spirals will be oval-shaped, and refrigerate until the pastry is firm, at least 2 hours. This may be done up to 4 days ahead of time.
Preheat oven to 375℉ (190℃) F and line a cookie sheet (or 2 if you have them) with baking parchment.
Remove the rolls from the refrigerator as you are ready to cut them.
With a sharp knife, cut the rolls crosswise into ⅜ inch slices.
Place each oval onto the parchment, leaving 1½ inches of space between them.
Transfer the pan(s) to the middle of the oven, and bake until the tops are lightly browned.
With a spatula, turn the spirals over and continue cooking until the second side is lightly browned and the centers are cooked through.
If using 2 pans, rotate the pans during baking for even baking.
Remove the pans, slide the swirls onto a rack to cool, and continue in the same fashion until all the swirls are baked.
Serve warm.
Note: if using your food processor to chop mushrooms, you will be far more successful if you pulse them several times to reach the desired consistency rather than let the machine run.
Over-processed mushrooms are often watery and will not brown.
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