CRISPY MUSHROOM PINWHEELS
Make and share this Crispy Mushroom Pinwheels recipe from Food.com.
Provided by spatchcock
Categories Vegetable
Time 1h30m
Yield 98 pinwheels
Number Of Ingredients 11
Steps:
- Heat butter in large skillet over medium heat.
- Add mushrooms and onion and cook stirring frequently for 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.
- Unfold pastry sheet on lightly floured work surface.
- Spread 1/3 of mushroom mixture over pastry.
- Roll up pastry.
- Cover and chill for 1 hour.
- Repeat with remaining 2 pastry sheets and mushroom mixture.
- Heat oven to 400 degrees.
- Cut chilled pastry crosswise into ΒΌ-inch thick slices about 32 slices per roll.
- Place cut side down, 1-inch apart from ungreased baking sheets.
- Stir egg and water in small bowl.
- Brush slices with egg wash, without letting wash drip down sides.
- Bake for 15 minutes or until golden.
- Serve warm.
- NOTE: Unbaked and uncut filled rolls can be refrigerated a day ahead or be frozen up to 3 weeks.
- Then thaw in refrigerator and cut and bake as above directions.
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