Makes 24 Pinwheels
Ingredients
• 1 lb mixed mushrooms, roughly chopped
• 4 Tbsp unsalted butter
• 2 shallots, finely sliced
• 2 tsp thyme leaves, minced
• 1/2 cup cognac or brandy
• Kosher salt
• Black pepper
• 1 pack puff pastry
• 1 egg, beaten for egg wash
Method
1. Pulse mushrooms in a food processor until finely chopped.
2. Cook in butter over medium-high heat until all moisture evaporates.
3. Add shallots and thyme. Cook until softened.
4. Deglaze with cognac and reduce until nearly dry. Cook to a thick, paste-like consistency.
5. Season with salt and pepper. Chill for 15 minutes. Preheat oven to 375°F.
6. Roll out puff pastry to one even layer. Spread duxelles evenly, leaving a 1/2 inch uncovered along one long edge.
7. Brush the bare edge with egg wash. Roll into a tight spiral log, finishing on the egg-washed edge to seal.
8. Refrigerate the roll for 20 minutes to firm up.
9. Slice into 1/2-inch rounds. Place on a parchment-lined baking sheet. Brush with remaining egg wash.
10. Bake until deep golden brown, 25-30 minutes. Serve warm.
Note: The duxelles can be made a day ahead. The roll can also be frozen before slicing and baked straight from frozen. Add 5 minutes to the bake time.
