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6 servings
45 min active time
1 h 20 min total time
3.7 (3 votes)
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Original
1 thawed | |
2 Tbsp | |
2 lbs sliced | |
1 rough chopped | |
1 Tbsp (or sage or thyme) | |
to taste | |
1⁄4 cup | |
1 tsp | |
1 cup chopped | |
to taste | |
2 tsp optional | |
3⁄4 cup (or pecorino or goat cheese) grated | |
1 |
Amount per serving
Daily %
Calories
539
27%
Total Fat
41 g
52%
Cholesterol
49 mg
16%
Sodium
221 mg
10%
Total Carbohydrates
31 g
11%
Fiber
4.7 g
17%
Total Sugar
6.3 g
Proteins
15 g
30%
Calcium
175 mg
13%
Iron
2.7 mg
15%
Potassium
689 mg
15%
Vitamin D
0.59 mcg
3%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Thaw the puff pastry ahead of time.
Filling
- 1Prepare all the ingredients.
- 2Heat oil in an extra-large skillet or dutch oven, over medium-high heat.
- 3Add mushrooms, onions, garlic, salt and rosemary and saute, stirring often, until mushrooms release all their liquid.
- 4Turn heat down to medium, and continue sauteing until all the liquid has evaporated, be patient, this will take a little time!
- 5Once the mushrooms are relatively dry in the pan, splash with the sherry wine and balsamic vinegar and again, sauté on medium heat until all the liquid has cooked off. This is important- you absolutely do not want a watery filling (it will turn into a mess!).
- 6Add the toasted chopped pecans, pepper and oil.
- 7Taste, adjust salt to your liking.
- 8Fold in some cheese if you like.
- 9Let the filling cool 15-20 minutes (you could make the filling a day ahead and refrigerate).
- 10Preheat oven to 400F
- 1Prepare all the ingredients.
Pastry
- 1When the filling is at room temp, unroll the puff pastry onto a parchment-lined baking sheet.
- 2Place half the filling in a mound along the center.
- 3Roll the pastry up, and over, seam side down. Fill and roll the second sheet.
- 4Brush with the egg or eggless wash.
- 5Score the pastry using a razor blade or sharp knife with your choice of design – cross-hatch, herringbone, leafy vine or just simple diagonal slits.
Bake
- 1Place sheet pan on the middle rack in the oven for 35 minutes, checking at 20 mins, and rotating pan for even browning if necessary. Let the pastry bake until it is a really deep golden color, to ensure it’s done and flaky all the way through. You may need to add 5 more minutes depending on your oven.
- 2Cool for ~10 minutes before cutting and serving. Garnish with rosemary sprigs. Serve warm.
Published by Julien Amelot