Mushroom & Truffle Cheese Danishes

What do you get when cream cheese and truffle manchego invite sauteed mushroom and thyme to a pastry party? A savoury danish to die for! Rich in flavour, layered with texture, and delicious to the eye, this recipe is a triple threat.

Prep Time: 30 minutes
Cook Time: 25 minutes
Serves: 12
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 (445g packet) Carême Spelt Butter Puff Pastry, defrosted
100g cream cheese, softened
1 tbsp chopped fresh oregano
1 tbsp chopped fresh parsley
5-6 portobello mushrooms, sliced
1/2 cup dry white wine
80g truffle Manchego cheese, grated
1 egg, beaten

Method

Preheat oven to 200°C fan forced (220°C conventional).
In a flat bowl combine the sliced portobello mushrooms and white wine and set aside for 10-15 minutes. In another bowl combine cream cheese and herbs and mix until well combined.
Unroll the pastry and cut into 12 even squares 9cm x 9cm. Turn the pastry squares diagonal so they look like a diamond and spread a heaped teaspoon of cream cheese mixture down the middle of each square from the top edge to the bottom edge. Top the cream cheese with some grated truffle Manchego and top with 3-4 slices of drained portobello mushrooms. Fold the left and right edges over the mushrooms and overlap the edges a little in the middle. Press down to secure. Refrigerate for 15 minutes.
Brush the pastry tops with beaten egg and bake for 20-25 minutes until the pastry is golden and the mushroom is cooked through.