BakeBakeBake

Mushroom and spinach puff pastry:


Under the cut are recipes for the pastry above and peanut butter chocolate cup pastries!





Recipe is from Relish!

Mushroom and Spinach Puff Pastry
Makes four pastries; four servings

2 Tbs butter
1 red onion, halved and sliced
2 tsp garlic, minced
2 cup slicked button mushrooms
4 cups fresh spinach
¼ tsp nutmeg
4 Tbs heavy cream
salt and pepper, to taste
2 frozen Pepperidge Farm puff pastry sheets, thawed
¼ all purpose flour, for dusting
1 large egg, beaten
2 tsp poppy seeds

Preheat oven to 400°F (200°C).

Melt butter in a large skillet. Add onion and saute, stirring, until onion has softened, 3-4 minutes.

Add mushrooms, spinach and nutmeg and cook for an additional 2-3 minutes. Stir in cream and mix well. Season with salt and pepper and remove from heat.

Roll puff pastry out on a lightly lined floured surface and cut each sheet into 4 squares (2 squares per serving). Dividing equally, spoon filling onto the center of half of the pastry squares and moisten edges with water; top with remaining squares and press along edges to seal. Brush tops with the beaten egg and sprinkle with poppy seeds.

Coat baking sheet with cooking spray and place pastries on it. Bake for 20 minutes until golden brown.

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Recipie is from the side of the Pepperidge Farm pastry sheet box.

Peanut Butter Chocolate cups
Makes 18 pastries

½ pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
6 Tbs creamy peanut butter
1 bar (4 oz.) sweet baking chocolate, broken into 18 squares (I used spoonfuls of Nutella instead)
2/3 cup miniature marshmallow

Thaw pastry sheet at room temperature 30 min. Preheat oven to 400°F (200°C).

Unfold pastry on lightly floured surface. Roll into 18″x9″ rectangle. Cut into 18 (3″) squares. Press squares into 3″ muffin-pan cups. Place 1 tsp. peanut butter in center of each. Top each with 1 square chocolate and about 3 marshmallows.

Bake 12 min. or until golden. Cool in pan on wire rack 10 min. Remove from pan and cool on wire rack.

Recipes are also available at my food/style blog: In the Wabe