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Preheat the oven: Preheat your oven to 190°C (375°F).
To make the filling: In a skillet, saute the chopped onions and minced garlic until translucent. Add the sliced mushrooms and cook until soft. Season with salt and black pepper. Stir in the chopped spinach and cooking cream and cook for a few more minutes until the mixture is well combined and creamy.
Roll out the dough: On a lightly floured work surface, roll out the puff pastry into a rectangular shape.
Add the filling: Spread the mushroom and spinach mixture evenly over the puff pastry, leaving a small border around the edges. Sprinkle melted cheddar, pressed cheese and grated Parmesan on top.
Roll and slice: Gently roll the dough into a log, starting at one of the longest sides. Once rolled, cut the log into equal pieces, about 1 inch thick.
Bake: Place the slices on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 to 25 minutes, or until the dough is golden brown and puffed.
Make the sauce: Meanwhile, prepare the sauce by whisking together the cream cheese, diced tomatoes, grated cheddar, and sour cream until smooth.
To serve: Serve the warm puff pastry appetizers with the creamy cheese and tomato sauce on the side for dipping.
Enjoy the deliciousness of this secretly easy puff pastry appetizer that is sure to keep everyone guessing!
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