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Shiitake Puff Pastry Twists recipe

Sauteed and finely chopped shiitake mushroomsand Parmesan cheese are baked in puff pastry formed into twists.

Recipe: Shiitake Puff PastryTwists

2 tablespoons butter or margarine3 tablespoons olive oil1/2 pound fresh shiitake mushrooms (stemsremoved and discarded), cut in halfSalt and ground black pepper to taste1/4 cup minced fresh herbs (a combinationof chives, parsley and thyme)All-purpose flour for dusting work surface17 1/4 ounces frozen puff pastry (2 sheets),thawed according to package directions1/2 cup freshly grated Parmesan cheese1 large egg beaten slightly with 1 teaspoonwater

  • Fifteen minutes before baking, place rackin middle position and preheat oven to 400°F (205°C).
  • Melt butter in oil on medium heat in alarge skillet or Dutch oven. Add mushrooms and increase heatto medium-high. Cook, stirring frequently, for about 5 minutesor until mushrooms are softened. Season to taste with salt andpepper. Place in food processor fitted with the metal blade andpulse until finely chopped. Add herbs and pulse once to mix.Set aside to cool.
  • Dust work surface with flour. It is importantto roll out the pastry as thin as possible. Unfold each sheetand place it on floured surface. Roll out, using a floured rollingpin, in the same direction as the fold lines. You want each sheetto be approximately 10 x 15-inches.
  • Top 1 sheet with mushroom mixture, leavinga 1/2-inch border on each side without any filling. Top withParmesan cheese. Place second puff pastry sheet on top and presstogether.
  • Using a sharp knife, cut pastry into 3/4-inchstrips along the narrow side, so they’ll be about 10-inches long.Cut each in half, so now each strip is 3/4 x 5-inches. Twisteach strip 5 or 6 times, sealing ends, and place on baking sheet.Because the sides aren’t sealed, some of the filling might fallout. You can tuck filling in later after they are all on thesheet. Work quickly so that the pastry doesn’t warm up, becauseit can get sticky.
  • Brush with egg mixture, being carefulto just cover the top, but none should drip onto the baking sheet.Bake in preheated oven for 14 to 15 minutes.

    Yield: About 36 servings.

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