Mushroom sfogliatine

Put a twist on hors d'oeuvres this holiday season! These delicious mushroom sfogliatine will be a hit at your next holiday party.

17 oz each puff pastry, sheet

1 lb

cremini mushrooms, sliced

4 tbsp

Padano cheese, grated

cloves garlic, smashed

2 tbsp

butter

1 tbsp

olive oil

3 oz

white wine

salt

pepper

egg

water

Roll out the puff pastry to about 8x10” size and about ¼” thick, refrigerate until needed.
Preheat a sauté pan and add butter and oil. Add the garlic and sweat for a few seconds, then add mushrooms and sauté gently until the mushrooms are wilted. Add the wine and cook until the mushrooms are dry.
Place the mushrooms in a food processor and pulse until finely chopped, add the Padano cheese and season with salt and pepper to your liking.
Spread the mushrooms on the puff pastry sheet and roll tightly to form a roll. Refrigerate to firm-up.
Slice the roll into coins about ¼” inch thick and place on a parchment paper lined baking sheet. Beat the egg, add a spoonful of water into it and brush the top of the pastries. Bake at 375°F until golden and light.
Serve at room temperature.