Mushroom and Onion Puff Pastry: Easy, Crispy, and Impressive

This is the kind of dish that disappears from the table quickly. Serve it as an appetizer, alongside salads, or as a festive side dish. It is pareve, so it works easily with almost any meal.

Festive Mushroom and Onion Pastry

Ingredients

1 package puff pastry, thawed according to package instructions
3 medium onions
2 containers fresh mushrooms
2 tablespoons olive oil
2 garlic cloves, crushed
1 tablespoon soy sauce
1/2 teaspoon sweet paprika
1/2 teaspoon black pepper
Salt, to taste
1 teaspoon thyme leaves, optional
1 tablespoon breadcrumbs
1 egg, beaten, for brushing
Sesame seeds, for sprinkling

Directions

1. Thinly slice the onions and mushrooms.
2. Heat the olive oil in a large skillet over medium heat. Add the onions and sauté for about 10 minutes, until soft and golden.
3. Add the mushrooms and increase the heat slightly. Continue cooking until the mushrooms have released their liquid and it has completely evaporated.
4. Add the garlic, soy sauce, paprika, black pepper, a little salt, and the thyme, if using. Stir for another minute, then remove from the heat and allow the filling to cool completely.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Unroll the puff pastry onto the prepared baking sheet. Sprinkle the breadcrumbs down the center of the pastry. They will help absorb any remaining moisture and keep the bottom crisp.
7. Spoon the mushroom and onion filling down the center. Fold and seal the pastry into a roll, or cut the sides into strips and cross them over the filling to create a festive braided effect.
8. Brush the pastry with beaten egg, sprinkle with sesame seeds, and bake for 30 to 35 minutes, until puffed and golden brown.

The Secret to Keeping the Pastry Crisp

Mushrooms contain a lot of moisture. If you remove them from the heat too soon or place warm filling onto the pastry, you may end up with a soggy bottom.

Make sure the liquid released by the mushrooms has fully evaporated, and allow the filling to cool completely before assembling the pastry. Keep the puff pastry as cold as possible until it goes into the oven.

Can You Make It Ahead?

Absolutely. You can prepare the mushroom and onion filling a day in advance and store it in an airtight container in the refrigerator. On the day you plan to serve the pastry, simply assemble and bake it.

You can also assemble the pastry several hours ahead and keep it covered in the refrigerator. For the best results, brush it with egg and add the sesame seeds just before baking.

If you have leftovers, reheat them in the oven rather than the microwave to help restore the pastry’s crisp texture.

Easy to Make, Impressive to Serve

Once the pastry comes out of the oven, let it rest for a few minutes before slicing. Transfer it to a serving platter and garnish with a little fresh thyme if desired.

Served alongside a fresh green salad, it makes a festive, flavorful dish that looks like it took far more effort than it actually did.