Mushroom & Brie Puff Pastry Strudel
This light and crispy puff pastry strudel is packed with savory mushrooms and creamy Brie cheese. A fantastic appetizer that is surprisingly easy to make.
Servings: 6 Servings
Calories: 325kcal
Ingredients
- 4 teaspoons olive oil divided
- 1 large shallot minced
- 4 ounces portabello mushrooms stem & gills removed & discarded, thinly sliced
- 4 ounces crimini mushrooms thinly sliced
- 4 ounces shiitake mushrooms thinly sliced
- ½ teaspoon kosher salt or to taste
- ½ teaspoon ground black pepper or to taste
- 2 teaspoons chopped fresh thyme
- 1 sheet puff pastry defrosted
- 3 ½ ounces Brie cheese thinly sliced
- 1 egg white lightly whisked
Instructions
- Preheat oven to 350 degrees F.
- Heat 2 teaspoon olive oil in a large skillet set over medium heat. Add shallot and saute until tender, 3 to 4 minutes.
- Add 2 additional teaspoons olive oil and stir in thinly sliced, portabello, crimini, and shiitake mushrooms. Cook until mushrooms are tender and just starting to turn brown. Season with salt and pepper, and stir in minced fresh thyme leaves.
- Roll defrosted sheet of puff pastry to a 9- by 12-inch rectangle. Lay slices of Brie cheese down the middle third of the puff pastry, leaving one third of puff pastry free on each side of the cheese.
- Spoon the mushroom mixture evenly over the cheese. Fold one-third of puff pastry over the mushrooms to cover it. Using a small, sharp knife, cut the remaining third of into ½-inch strips.
- Brush the pastry that is folded over with egg white. Fold one strip on either end to seal the strudel. Lay the remaining strips in decorative X pattern along the top of the strudel. Brush with egg white and let rest in the fridge for 10 minutes.
- Transfer the strudel to a baking sheet lined with parchment paper. Bake until the puff pastry is golden brown, about 30 minutes. Remove from the oven and let rest for 10 minutes. Cut into 1 ½ to 2-inch slices. Serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card nutrition calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1portion (⅙ of recipe) | Calories: 325kcal | Carbohydrates: 22g | Protein: 8g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 413mg | Potassium: 289mg | Fiber: 2g | Sugar: 2g