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Green Apple, Mushroom, Cheese, Onion Pastry Things

I absolutely love appetizers, but I find them intimidating to make. Usually, I end up offering hummus and fancy crackers or something because I never know where to start. I went to a New Year’s party last weekend and, of course, was put in charge of bringing one of the hors d’oeuvres. Crackers weren’t going to be good enough for this affair, so I went to the store with only a vague idea of what I wanted to make. Well, it turns out, this random creation was the hit of the party, so I have to share.

What you’ll need:

  • 2 frozen puff pastry sheets, about 8″ x 9″
  • 2 large yellow onions
  • 1 stick of butter
  • 1 green apple
  • ¼ cup of lemon or lime juice
  • 10 ounces of crimini mushrooms
  • 2 cups of Swiss cheese
  • 2 cups of Gruyère cheese
  • 4 (or more) cloves of fresh garlic
  • Parchment paper

To start, chop the onions into thin strips that are about an inch in length and set them aside; they will carmelize more evenly if you separate the layers before putting them over heat.

Next, press the garlic and set it aside to cook with the onions and the mushrooms. Once that’s done, slice your mushrooms into thin slices.

I found it helpful to do all the prep-work before hand so that you’re ready to assemble when all the ingredients are done. In that spirit, cut the green apple so you have two quarters to work with and make fine slices; drop the slices into a little bowl and add the lemon or lime juice to keep them from turning brown. The juice will also enhance the crisp flavor of the apple.

When I made these, I used grated cheese, but I’m not convinced that was the best approach. It was hard to keep the cheese positioned on the pastry while having an adequate amount. You can use your discretion here, but I’d likely use slices next time. Once the cheese is cut or grated, it’s time to carmelize the onions.

Add half of your stick of butter and toss the onions in with half of the pressed garlic. I had never done this before, but I learned that the trick is to not let the onions sit in one spot for more than a few seconds after they start to brown and to turn the heat down to medium or a bit lower, depending on your burner and pan. Once the onions were in the pan and the heat was on, it took about 10 minutes for them to have a nice color.

Now is a good time to preheat the oven to 400 degrees and take the puff pastry sheets out of the freezer to thaw.

After the onions are nicely carmelized, set them aside and put the mushrooms in with the rest of the butter and garlic. Sautee them until they are soft and slightly browned.

When the mushrooms are done, take the pastry squares out and cut them into squares about 2″ x 3″ and place them on your parchment paper covered baking sheet. Put a layer of cheese on each square followed by the mushrooms, onions, and the apple slice. Place the baking sheet in the oven and bake for about 10 minutes until the edges of the pastry are slightly browned. Et voilà, you’ll have a hit appetizer that looks and tastes impressive.

The Finished Product. Yum.

 

 

 

8 replies on “Green Apple, Mushroom, Cheese, Onion Pastry Things”

Did this very thing last night!  Got the spreadable goat cheese (garlic and basil-flavored to go with my laziness) and just spread it all over the pastry, then threw on caramelized onions and some chicken, baked at 400 for 20 minutes, took it out and cut it with a pizza cutter.  Huge hit for dinner with salad!

That sounds delightful :). I had never worked with puff pastry before, so I was a bit intimidated, especially since it was for an event that had a number of impressive chefs in attendance. Now that I’ve tried it, I’ll definitely be doing it again with different ingredient combinations.

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