Mushroom-And-Brie Petite Elephant Ears – a delicious recipe with pastry, butter, salt, shiitake mushrooms, egg yolk, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Saute 1 1/3 cups finely chopped shiitake mushrooms in 1 tablespoon butter until tender.
2
Roll 1 pastry sheet into a 13- x 11-inch rectangle. Stir together butter, and salt. Brush half of butter mixture, and spread half of the mushroom mixture over pastry sheet.
3
Roll up pastry, jellyroll fashion, starting with each short side and ending at middle of pastry sheet. Repeat procedure with remaining pastry sheet, butter mixture and mushroom mixture.
4
Cut rolls crosswise into 1/3-inch-thick slices. Place on lightly greased baking sheets. Whisk together egg yolk and 1 tablespoon water, and brush evenly over pastries.
5
Bake at 375u00b0 for 10 to 15 minutes or until golden brown.
6
Top each pastry with a 1/2-inch cube of Brie in last 3 minutes of baking.
155
kcal
Calories
14
g
Fat
3
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (17 1/4-ounce) package frozen puff pastry, thawed, 1/4 cup butter or margarine, melted and divided, 1/2 teaspoon salt, 1 1/3 cups finely chopped shiitake mushrooms, and more.
Yes, Mushroom-And-Brie Petite Elephant Ears falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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