Mushroom and Cognac Pinwheels (make ahead!)

from www.lifedelicious.wordpress.com
Makes 15-20 large pinwheels or 30-40 small pinwheels

1 tablespoon olive oil
1 medium onion, diced
2 portobello mushroom caps, diced
1/2 teaspoon salt
4-5 sprigs fresh thyme, or 1/2 teaspoon dried thyme
5-6 fresh sage leaves finely minced, or 1/2 teaspoon dried sage
1/3 cup cognac or dry white wine or water
2 tablespoons butter
1 cup grated smoked fontina or gruyere cheese
1 sheet puff pastry, thawed
1/4 cup of water in a small cup for binding the dough together or 1 egg lightly beaten

1.  In a large saute pan over medium high heat, heat the olive oil, then add the diced onion and saute about 3 minutes until the onions are translucent.
2.  Add the diced mushrooms, salt, thyme, and sage to the saute pan.  Cook another 2-3 minutes.
3.  Take saute pan off of heat and away from flames and add in cognac.  Use caution as cognac is highly flammable.  Cook another 5 minutes or so until the mushrooms are soft and have absorbed all of the cognac.  Add the butter, allow it to melt, then mix with a spoon.  turn off the heat and allow the mixture to cool slightly.
4.  On a clean working surface, roll out the puff pastry dough.  Use a sprinkle of flour if the dough has become sticky.
5.  Starting at the bottom (the side of the dough closest to you), sprinkle the puff pastry with the grated fontina cheese.  Make sure to cover every part of the dough EXCEPT the top inch of the side furthest from you.  Add the cognac-mushrooms and spread on top of the cheese in the same manner.  Brush the top inch with water or egg to help bind the dough when you roll it up.
6.  Starting with the side closest to you, roll up the puff pastry like a jelly roll.  It should roll up around itself at least two times.  Use water and your fingers to bind the of dough at the top.  You will have one long piece.
7. Place on a baking dish and refrigerate overnight ( or up to 2 days).
8.  When ready to bake, preheat the oven to 350 degrees.  Cut the log into 1/3 inch slices and arrange on a baking sheet, leaving space between the pinwheels.  Bake for 15-20 minutes until golden brown.  

Note: for smaller pinwheels, cut the puff pastry dough in half before topping with the filling and make two smaller logs to cut up.


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