How To make Flaky Mushroom Swirls
2 tb Olive or vegetable oil
1 1/4 c Frozen chopped onions
2 tb Olive or vegetable oil
1 lb White mushrooms; trimmed,
- wiped, & finely chopped - (See NOTE) 2/3 c Grated Parmesan cheese
2 ts Dried chervil leaves
- crumbled Salt Freshly ground black pepper 1 lb All-butter puff pastry
- defrosted according to - package directions IN A LARGE HEAVY SKILLET, heat 2 tablespoons of oil over medium-high heat until hot but not smoking. Add the onions and saute 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-by-18 inches. Cut the rectangle into 2 long rectangles measuring 6-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 375F, 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 3/8-inch slices. Place each oval onto the parchment, leaving 1 1/2 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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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
Ingredients:
puff pastry - 600 g (21.16 oz)
cheese cream - 300 g (10.6 oz)
garlic - 2 cloves
feta cheese - 200 g (7 oz)
pressed cheese - 100 g (3.5 oz)
parsley - 20 g (0.7 oz)
eggs - 1 piece
pressed cheese - 50 g (1.76 oz)
Tray size 30 X 40 cm (12 x 16 in)
IN THE OVEN 180 °C (356 °F) /25 minutes
for the sauce:
yolks - 4 pieces
melted butter - 100 g (3.5 oz)
lemon juice - 20 ml (0.7 fl oz)
milk - 50 ml (⅕ cup)
OVER LOW FIRE 2 minutes
spicy paprika - 2 g (0.07 oz)
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Mushroom Phyllo A Delicious Appetizer !!!
Preheat oven to 355 F
Bake at 20 Minutes.
Mushroom Phyllo Triangles !!!
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Olive Oil - 2 Tbsp
1 Chopped Red onion
Freshly Chopped Ginger- 1 Tbsp
Freshly Chopped Garlic- 4
1 large Russet Potato
Mushroom - 2 cups
Kashmiri Chili- 1 tsp
Ground Coriander - 2 tsp
Ground Turmeric - 1/2 tsp
Black Pepper - 1/2 tsp
Pink Salt - 1 tsp
Dried Thyme
Dried Rosemary
Dried Cilantro
Chopped Spinach - 1 Cup
Melted Butter
Spinach and Cheese Phyllo Pie
Stuffed flaky phyllo dough with spinach and cheese makes a delicious vegetarian dish. Full recipe at
The FLAKIEST Chicken Puff Patties | Comfort Food Favourites
These Chicken Puff Patties are flaky and loaded with a creamy chicken filling! Easy to prepare ahead, these Chicken Puff Patties are simple yet delicious. These Chicken Puff Patties are my favourite appetizer, and I'm sure you are going to love them as well!
Full Written Recipe -
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#platinitwithwendy #chickenpatties #christmasrecipes
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The Most Delicate Dumpling Taro Puff Wu Gok Recipe
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This is a special dim sum dumpling because the wrapper is made with taro. After deep frying, the outside will puff up into a beautiful delicate crust, while the middle layer maintains the soft and creamy texture. It is like a crispy, flaky mashed potato stuffed with a savory filling - very interesting. Although this dumpling is mind-blowing, the recipe is complicated and challenging. Many skillful dim sum masters aren't able to achieve the perfect result. Therefore, I included as much detail and tips as possible to ensure your success.
INGREDIENTS (makes 20 dumplings)
Make the Wrapper
400 grams of taro
200 grams of water
1/2 tsp of salt
1 tbsp of sugar
160 grams of wheat starch (Amazon Link -
130 grams of lard
Make the Filling
1 tbsp of oil
114 grams (4 oz) of ground pork
40 grams of Cantonese sausage
3 shiitake mushrooms, previously soaked for 2 hours and diced (save the soaking liquid) (Amazon Link -
60 grams of carrot, minced
114 grams (4 oz) of shrimp, diced
1 tbsp of Chinese cooking wine (Amazon Link -
1/2 tsp of black pepper (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
2.5 tsp soy sauce (Amazon Link -
1 tsp dark soy sauce (Amazon Link -
2.5 tsp of cornstarch
2.5 tbsp of the mushroom soaking liquid
1/4 cup of scallion
Others:
2-3 cups of oil to deep fry the dumplings