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Appetizer

Mushroom Chive Palmiers

Mushroom Chive Palmiers recipe
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What You Need

1 Tbsp. oil
1 cup finely chopped onion
1 cup finely chopped mushrooms
1 tub (250g) Philadelphia Light Cream Cheese Spread
2 Tbsp. chopped chives
1 sheet (1/2 of 375-g pkg.) frozen puff pastry, thawed
1 egg, lightly beaten

Make It

HEAT oil in skillet on medium-high heat. Add onion and mushrooms; cook 5 min. or until tender. Add cream cheese spread; cook and stir 3 min. or until melted and well blended. Remove from heat; cool. Stir in chives.

PREHEAT oven to 375°F. Roll puff pastry sheet on lightly floured surface to 25cmx35cm rectangle. Cut in half lengthwise to form 2 rectangles. Spread cream cheese mixture over rectangles, leaving 1-inch lengthwise border on sides.

ROLL in both long sides of each rectangle so they meet in centre. Brush with egg; fold in half. Press lightly; cover. Freeze 30 min.

CUT rolls into 1/4-inch slices. Place, cut-side up, on lightly greased baking sheets. Bake 15 min. or until browned.

kraft kitchens tips

Make Ahead
Palmier logs can be made 2 days ahead, covered in plastic wrap and refrigerated. Slice and bake when ready.
Storage Know-How
Leftover baked palmiers can be stored in resealable plastic bag in freezer for up to 1 month. Reheat at 375°F 8 to 10 min.
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