Duxelles in Puff Pastry

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Hearty appetizers filled with mushrooms, shallots, and cream cheese


  • 8 ounces mushrooms, minced
  • 1 large shallot, minced
  • 2 tablespoons butter or olive oil
  • 1 teaspoon dried thyme
  • salt and pepper
  • 2 tablespoons sherry or dry white wine
  • 3 ounces cream cheese
  • 1 pound puff pastry


  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Melt the butter over high heat and add the mushrooms, shallots, and thyme.
  3. Cook for about 5 minutes or until most of the liquid has evaporated.
  4. Add the sherry and cook another few minutes.
  5. Remove from heat and let cool.
  6. Sprinkle a smooth work surface with flour and roll one sheet of puff pastry out into a rectangle, about 9″x12″.
  7. Cut into 12 squares.
  8. Put 1 tablespoon of the duxelles and 1 teaspoon of cream cheese in the center of each square.
  9. Moisten the edges with water and pull up the corners of the pastry to make a little packet.
  10. Put them on the parchment-lined sheet and bake 20-25 minutes.
  11. Repeat with the other sheet of pastry and the remaining filling.
  12. Cool 10 minutes before serving.

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