Mushroom Puffs

• 1 (8-oz.) package cream cheese, softened*
• 1 (8-oz.) can mushroom pieces and stems, drained and chopped
• 1/4 cup finely chopped onion
• 1/4 cup grated Parmesan cheese
• 1 tablespoon finely chopped green onion
• 1/4 teaspoon hot sauce
• 1 large egg
• 1 (17.3-oz.) package frozen puff pastry sheets, thawed
• Parchment paper
• 2 teaspoons freshly ground pepper

1. 1. Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
2. 2. Preheat oven to 400u0b0. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
3. 3. Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
4. 4. Bake at 400u0b0 for 20 to 25 minutes or until browned. Serve immediately.
5. *2 (5.2-oz.) packages buttery garlic-and-herb spreadable cheese may be substituted.
6. Note: To make ahead, prepare recipe as directed through Step 3. Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step 4.

cream cheese, mushroom, onion, parmesan cheese, green onion, hot sauce, egg, pastry sheets, paper, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/mushroom-puffs-51128501 (may not work)