bake
Mushroom & Truffle Cheese Danishes
recipe by
claire wood // carÈme pastry
What do you get when cream cheese and truffle Manchego invite sauteed mushroom and thyme to a pastry party? A savoury Danish to die for! Rich in flavour, layered with texture, and delicious to the eye, this recipe is a triple threat.
Ingredients
- 445g pack Carême Spelt Puff Pastry, defrosted
- 100g cream cheese, softened
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh parsley
- 5-6 Swiss brown mushrooms, sliced
- 1/2 cup dry white wine
- 80g truffle Manchego cheese, grated
- 1 egg, beaten
Method
- Preheat oven to 200°C fan forced (220°C conventional).
- In a flat bowl, combine the sliced mushrooms and white wine and set aside for 10 to15 minutes. In another bowl combine cream cheese and herbs and mix until well combined.
- Unroll the pastry and cut into 12 even squares 9cm x 9cm. Turn the pastry squares diagonal so they look like a diamond and spread a heaped teaspoon of cream cheese mixture down the middle of each square from the top edge to the bottom edge. Top the cream cheese with some grated truffle Manchego and top with three to four slices of drained portobello mushrooms. Fold the left and right edges over the mushrooms and overlap the edges a little in the middle. Press down to secure. Refrigerate for 15 minutes.
- Brush the pastry tops with beaten egg and bake for 20 to 25 minutes until the pastry is golden and the mushroom is cooked through.
