Mushroom, Spinach, Onion Puff Pastry
Try this Mushroom, Spinach, Onion Puff Pastry recipe, or contribute your own.
Try this Mushroom, Spinach, Onion Puff Pastry recipe, or contribute your own.
- Carbohydrate 27.74227444272 g
- Cholesterol 498.95160656 mg
- Fat 162.89815235104 g
- Fiber 1.73727504122257 g
- Protein 28.69441751728 g
- Saturated Fat 88.654149693232 g
- Serving Size 1 1 Serving (568g)
- Sodium 1470.613256416 mg
- Sugar 26.0049994014974 g
- Trans Fat 22.4646405471361 g
- Calories 1659 calories
Step-by-step
- preheat oven to 400.
- thaw puff pastry.
- heat oil in saucepan.
- Add garlic, onions and mushrooms.
- saute.
- Add spinach and cook until spinach wilts.
- Add cream cheese and stir until cream cheese melts and mixture is creamy.
- On a lightly floured surface, roll out puff pastry to 12 inches square.
- Cut pastry into 4 squares.
- Heap ~ 1/3 cup mushroom mixture onto pastry.
- fold pastry to form a triangle.
- Seal with a fork.
- Place on cookie sheet and bake in oven ~25 minutes...depending on your oven...until the pastry is golden brown!
Most home cooks assemble these turnovers while the puff pastry is still warm, which melts the butter laminations before the dough ever hits the oven. Cold dough is mandatory for proper puff. Keep the pastry in the refrigerator until the exact moment of filling. Work on a chilled baking sheet if your kitchen exceeds 70 degrees Fahrenheit. If the dough becomes sticky during rolling, return it to the freezer for ten minutes to firm up the fat layers.
Managing Moisture in the Filling
Mushrooms and spinach release massive amounts of water during cooking. Sauté the sliced mushrooms and chopped onions over medium-high heat until all liberated liquid evaporates completely. Add the minced garlic and fresh spinach only at the very end, cooking just until the greens wilt. Stir in the cream cheese off the heat. Excess moisture creates steam that blows open the pastry seams and prevents the bottom crust from crisping. Seal the triangular edges firmly with the tines of a fork to lock the filling inside.Freezing and Reheating Strategy
These turnovers freeze exceptionally well either baked or unbaked. Place assembled, unbaked pastries on a tray until solid, then transfer them to a freezer bag for up to two months. Bake them straight from the freezer at 400 degrees Fahrenheit, adding five extra minutes to the total bake time. To reheat already baked pastries, use a toaster oven set to 350 degrees Fahrenheit for eight minutes rather than a microwave, which destroys the crisp texture of the laminated dough. For dietary adaptations, standard cream cheese can be substituted with plant-based alternatives at a one-to-one ratio without altering the structural integrity of the filling.
