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Light, fast and very, very tasty: a pastry for those who * do not * know how to bake - Walla! Food

2021-04-23T15:51:52.101Z


Puff pastry, mushrooms and cheeses are all that is needed for a crispy golden pastry. And the best part - you really do not have to understand baking to be successful


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Light, fast and very, very tasty: a pastry for those who * do not * know how to bake

Puff pastry, mushrooms and cheeses are all it takes for a crispy golden pastry that wears a stamp on a Friday or Saturday brunch

Tags

  • Pastries

  • mushrooms

  • Cheeses

  • recipe

Meirav Shiner-Danchenko

Friday, April 23, 2021, 6:00 p.m.

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Mushroom pastry (Photo: Dror Einav)

It is officially possible to say goodbye to winter.

Spring is here.

In our snow-covered and rain-poor country, we hardly meet wild carpets of mushrooms, at least not as in other cold countries, and yet, Israeli cuisine has warmly embraced the champagne mushroom - with which many dishes from different cuisines can be traced.

It tastes refined and is excellent after a slight bounce on the pan.



The match between the mushrooms and the cheeses I chose, as well as between the texture of the dough and its contents - give a nutty, smoky and delicious taste experience.

This recipe does not require any special skill, the preparation is quite simple and the result is impressive, delicious and suitable for a Friday or Saturday brunch.



For more perfect pastries for brunch:


Zarazi: potato stuffed with


chudo

surprises

: flat bread filled with cauliflower,


bagel and homemade onion

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Dotted: Orange - poppy cookies coated in chocolate

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Mushroom pastry (Photo: Dror Einav)

Puff pastry stuffed with mushrooms and cheese

Recipe By: Meirav Shiner, Walla!

  • 20 minutes of work

  • 40 minutes total

  • Easy to prepare

  • 15 units

  • vegetarian

  • milky

  • Pastries

  • vegetables

  • cheese

  • Breakfast

  • kosher

Mushroom pastry (Photo: Dror Einav)

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Ingredients

    • 1 packet puff pastry flattened butter, thawed overnight in the refrigerator

    • 2 baskets of small champignon mushrooms, cut in half

    • 2 tablespoons butter

    • 2 tablespoons oil

    • 1 teaspoon cornflour mixed with a quarter cup of water

    • 100 g bread crumbs (possibly seasoned)

    • 200 g cream cheese (or whipped cream)

    • 100 g grated emmental cheese

    • 100 g grated Gruyere cheese (or Parmesan)

    • Thyme metals

    • Salt

    • Ground black pepper

    • Brushed olive oil

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Preparation

How to make puff pastry filled with mushrooms and cheese?

  • 1 Preheat oven to 200 degrees in turbo mode.

  • 2 Heat butter in a wide pan with oil and sauté the chopped champignon mushrooms for a few minutes until lightly browned.

    Add the mixed cornflour and cook for about 2 minutes over low heat.

    Remove from the heat and cool.

  • 3 Remove the thawed puff pastry from the refrigerator, absorb the liquids from it, dust a work surface and place the dough on top.

    Remove the plastic wrap and flour the top as well.

    Cut into rectangles or circles of the desired size and place on a baking sheet lined with baking paper.

  • 4 Sprinkle bread crumbs over the dough sheets, gently place small mounds of cream cheese on top with a teaspoon (you can also sprinkle) and season with salt and pepper.

    Place the sautéed mushrooms on top and sprinkle over the two types of grated hard cheese - it is important to leave a margin of half a centimeter of dough, so that in baking, when the dough rises, it will keep the filling from spilling out.

  • 5 Brush the edges of the pastries with olive oil and place in the oven for about 15 minutes until golden and apple pastries are obtained.

  • 6 Remove and decorate with fresh thyme leaves.

    Serve hot with fresh vegetables and a green salad.

  • 6

    Tips:



    * It is not recommended to store in the refrigerator or freezer after baking.

    It is advisable to eat fresh and close to the preparation.

    If you still want to reheat, it is advisable to add some more hard cheeses on top and put in an oven preheated to 150 degrees turbo for about 5 minutes.



    * Can be baked as a large pastry in a family pan for about 25-30 minutes.

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Source: walla

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