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Melt the unsalted butter in a large skillet over medium heat. Add the minced shallot and cook until softened, about 2 minutes.

Add the sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and are nicely browned, about 8 to 10 minutes.

Stir in the minced garlic and chopped fresh thyme. Cook for another 1 minute until fragrant. Remove the skillet from the heat.

Transfer the mushroom mixture to a medium bowl. Add the softened cream cheese, shredded Gruyere cheese, salt, and black pepper. Stir until well combined. Set aside to cool slightly.

Preheat your oven to 400°F. Line two baking sheets with parchment paper.

Lightly flour a clean work surface. Unroll the thawed puff pastry sheet and gently roll it out slightly larger, to about a 10x12-inch rectangle. Using 2-inch cookie cutters (stars, circles, squares, etc.), cut out an even number of shapes from the pastry.

Place half of the cut pastry shapes onto the prepared baking sheets. Spoon about 1 teaspoon of the mushroom and cheese filling onto the center of each pastry shape. Top with a second pastry shape.

Using a fork, gently press around the edges of each pastry shape to seal the filling inside. In a small bowl, whisk together the large egg and water to create an egg wash. Brush the tops of the pastry shapes with the egg wash.

Bake for 15 to 18 minutes, or until the pastry is puffed and golden brown. Let cool on the baking sheets for a few minutes before serving.


Melt the unsalted butter in a large skillet over medium heat. Add the minced shallot and cook until softened, about 2 minutes.

Add the sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and are nicely browned, about 8 to 10 minutes.

Stir in the minced garlic and chopped fresh thyme. Cook for another 1 minute until fragrant. Remove the skillet from the heat.

Transfer the mushroom mixture to a medium bowl. Add the softened cream cheese, shredded Gruyere cheese, salt, and black pepper. Stir until well combined. Set aside to cool slightly.

Preheat your oven to 400°F. Line two baking sheets with parchment paper.

Lightly flour a clean work surface. Unroll the thawed puff pastry sheet and gently roll it out slightly larger, to about a 10x12-inch rectangle. Using 2-inch cookie cutters (stars, circles, squares, etc.), cut out an even number of shapes from the pastry.

Place half of the cut pastry shapes onto the prepared baking sheets. Spoon about 1 teaspoon of the mushroom and cheese filling onto the center of each pastry shape. Top with a second pastry shape.

Using a fork, gently press around the edges of each pastry shape to seal the filling inside. In a small bowl, whisk together the large egg and water to create an egg wash. Brush the tops of the pastry shapes with the egg wash.

Bake for 15 to 18 minutes, or until the pastry is puffed and golden brown. Let cool on the baking sheets for a few minutes before serving.
