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1
Preheat oven to 450 degrees.
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2
Pastry: Soften 3 bricks of cream cheese and 1/2 cup butter at room temperature.
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3
With wooden spoon, stir flour, cream cheese, and butter until well-combined and smooth.
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4
Wrap and chil for at least 30 minutes.
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5
Filling: In skillet, melt remaining butter.
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6
Add onion and saute until lightly browned.
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7
Add mushrooms and cook over medium heat for about 3 minutes.
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8
Lower the heat and add cream cheese, a small bit at a time, stirring until it has melted.
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9
Stir in salt, thyme, and pepper.
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10
Cool
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11
Remove half the dough from the refrigerator.
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12
Roll on lightly floured board to 1/8 inch thickness.
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13
Cut into circles with a 2-inch round cookie cutter.
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14
Place 1/2 teaspoon filling on each circle.
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15
Fold dough over filling and press edges with the tines of a fork.
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16
Make a small slit in the top of each crescent to allow steam to escape while baking.
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17
Repeat with remaining dough (including scraps) and filling.
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18
Brush crescents with egg glaze (egg and water).
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19
Bake on ungreased baking sheet for 15 minutes.
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20
The crescents may be prepared in advance.
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21
Bake and cool.
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22
Then place in a freezer contain and freeze up to one month.
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23
Warm in 30 degree oven for 20 minutes.
