Mushroom Palmiers

Mushroom Palmiers

A dainty pastry with layers of mushroom filling

400g ready puff pastry

1 egg, lightly beaten for brushing


15ml oil

15g butter

15ml crushed garlic

1 medium onion, finely chopped

250g mushrooms, finely chopped

15ml cake flour

30ml water (if needed)

30ml chopped parsley

salt and pepper to taste

Method for filling

Preheat oven to 200ºC

Heat oil and butter. Add garlic and onion. Cook, stirring until onion is soft.
Stir in mushrooms, cook for 5min or until mushrooms are soft, stirring often.
Add flour, salt and pepper and stir over heat for 1min.
Gradually stir in water, stirring all the time until mixture boils and thickens. Remove and cool. Stir in parsley.
Assembling of palmiers

– Roll out pastry on lightly floured surface to a 25x35cm rectangle. Divide lengths into three without cutting through pastry.
Spread filling over 2 ends leaving the center unfilled. Roll each filled end toward center and make it stick with beaten egg. Neaten.
Refrigerate for 30min. Cut roll into 1cm slices. Place cut side up on sprayed baking sheets. Neaten palmiers and brush with beaten egg.
Bake for 12-15min until golden. Serve hot.
NB : Palmiers freezes successfully. Layer between plastic sheets.

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