I’m always on the hunt for unique ingredients that I can combine to make a fabulous recipe. Everyone loves an easy appetizer recipe and that’s how these Mushroom Palmiers came to be. Essentially, it’s a mushroom puff pastry appetizer recipe that combines fresh mushrooms rolled into a frozen puff pastry. The end result is a savory handheld bite to eat that has layers of buttery pastry with mushrooms in-between.
If you’re unfamiliar, palmiers are a French pastry that’s in a “pig ear” shape. They’re also called Elephant Ears in more modern times. I love the dessert elephant ears that I make and they’re so easy – so I took the same recipe to make an appetizer version. The layers of savory goodness can’t be beat – everyone loves this appetizer. I love how easy it is.
You can serve these Mushroom Palmiers for a cocktail party, during the holiday season or as a game day appetizer. I think they’re so versatile because you can make them ahead of time. They can be served warm or at room temperature. Either way, it’s a delicious puff pastry appetizer recipe.
Looking for more great appetizer ideas? I’ve got some easy appetizers that my readers love:
How To Make These Puff Pastry Mushroom Palmiers Appetizer
This recipe calls for the use of frozen puff pastry. You can find it in the dessert section of local grocer’s frozen section. I prefer to use the Pepperidge Farm Puff Pastry Sheets and they’re fairly easy to work with. It’s just a matter of learning how to fold your puff pastry so it has the beautiful “elephant ear” shape to it.
You’ll also need a baking sheet for this recipe and you can grease it with non-stick cooking spray, or use a silicone baking mat. That will prevent the puff pastry from sticking to the baking sheet. All of my readers know how much I love silicone baking mats, so that’s what I use. It keeps the baking sheet less greasy. When you’re making finger foods, for a party, you don’t want a greasy appetizer to eat.
How To Make Mushroom Palmiers Ahead Of Time
You can serve this appetizer fresh out of the oven, and hot, or you can serve it room temperature. So you can make it the night before your event, let them cool, and store them in an airtight food storage container. Do not microwave them to reheat because that can cause them to be soggy. If you want to serve them warm, place them in a low heat oven for 15 minutes.
What Type Of Mushrooms You Can Use
I used white mushrooms for this recipe and removed the stems. You chop them up very finely. Use a food processor if you need help to finely chop the mushrooms. If you prefer a meatier mushroom, like portobello, you can use that as a substitute. Just be sure to finely chop the mushrooms either way.
How To Keep Your Leftover Puff Pastry Mushroom Palmiers Fresh
Puff pastry has a buttery texture, like a croissant. When exposed to air over long period of time, it can dry out the pastry. You want your pastry to keep the buttery moist texture. To do this, place your mushroom palmiers in an air-tight food storage container. You can stack the puff pastry by placing a sheet of wax paper between the layers. You don’t want the shape to be compromised.
Can You Freeze Mushroom Palmiers?
Yes! You can freeze these puff pastries after they’ve cooled, if you have leftovers. Place them in a freezer bag to be stored, in the freezer, for up to three months at a time. Let them thaw to room temperature again before serving.
What You Need From The Grocery Store:
- Fresh Mushrooms
- Small Onions
- Fresh Thyme
- Lemon Juice
- Hot Pepper Sauce
- Puff Pastry
Step-By-Step Directions To Make Mushroom Palmiers
In a large skillet, heat butter over medium heat. Add mushrooms and onion, cook and stir until tender. Stir in thyme, lemon juice, hot pepper sauce and salt. Let it cool completely.
Unfold one pastry sheet. Spread half of the mushroom mixture to within 1/2 inch of the edges. Roll up the left and right sides toward the center, jelly-roll style, until the middle meets. Cut into 24 slices. Repeat with the remaining pastry and mushrooms.
Place on a greased baking sheet (or use a silicone baking mat). In a small bowl, whisk egg and water; brush over the pastries.
Bake at 400º for 15-20 minutes or until golden brown. Serve warm out of the oven or room temperature.
- 2 Tablespoons Butter
- 3/4 Pound Mushrooms (Finely Chopped)
- 1 Small Onion (Finely Chopped)
- 1 Teaspoon Fresh Minced Thyme
- 3/4 Teaspoon Lemon Juice
- 3/4 Teaspoon Hot Pepper Sauce
- 1/4 Teaspoon Salt
- 1 Package Frozen Puff Pastry
- 1 Egg
- 2 Teaspoons Water
1- In a large skillet, heat butter over medium heat. Add mushrooms and onion, cook and stir until tender. Stir in thyme, lemon juice, hot pepper sauce and salt. Let it cool completely.
2- Unfold one pastry sheet. Spread half of the mushroom mixture to within 1/2 inch of the edges. Roll up the left and right sides toward the center, jelly-roll style, until the middle meets. Cut into 24 slices. Repeat with the remaining pastry and mushrooms.
3- Place on a greased baking sheet (or use a silicone baking mat). In a small bowl, whisk egg and water; brush over the pastries. Bake at 400º for 15-20 minutes or until golden brown. Serve warm out of the oven or room temperature.
Serve the Palmiers either warm or room temperature. Place any leftovers in an airtight food storage container.
Amount Per Serving: Calories: 23Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 40mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g
**Nutrition is calculated by a third party. Actual values may vary.