Mushroom-Filled Double Pinwheels

Mushroom-Filled Double Pinwheels
Servings: 8 Yield: 8 dozen Prep 20 mins Cook 15 mins Chill 1 hr Bake 400°F 15 mins


  • 5 tablespoons butter
  • 18 ounces fresh mushrooms (your choice of variety), finely chopped
  • 2 cups finely chopped onion
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon fresh lemon juice
  • 1 1/2 packages (17-1/4 ounces each) frozen puff pastry (3 sheets), thawed according to package directions
  • 1 large egg, lightly beaten
  • 1 tablespoon water

Make It

1. Heat butter in large skillet over medium heat. Add mushrooms and onion; cook, stirring, 13 minutes until liquid evaporates and mushrooms are tender. Stir in flour, thyme, salt, pepper and lemon juice. Cook, stirring, for 2 minutes or until thickened. Let cool.

2. Unfold 1 pastry sheet on lightly floured work surface. Spread one-third of mushroom mixture over pastry. Roll up pastry. Cover; chill 1 hour. Repeat with remaining 2 pastry sheets and mushroom mixture.

3. Heat oven to 400 degrees F.

4. Cut chilled pastry crosswise into 1/4-inch-thick slices, about 32 slices per roll. Place, cut side down, 1 inch apart on ungreased baking sheets. Stir egg and water in small bowl. Brush slices with egg wash, without letting wash drip down sides.

5. Bake in 400 degree F oven for 15 minutes or until golden. Serve warm. Makes 8 dozen.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 37, Fat, total (g): 3, chol. (mg): 4, sat. fat (g): 1, carb. (g): 3, pro. (g): 1, sodium (mg): 25, Percent Daily Values are based on a 2,000 calorie diet.