This is a print preview of "Mushroom Red Pepper Pleated Puffs" recipe.

Mushroom Red Pepper Pleated Puffs Recipe
by Global Cookbook

Mushroom Red Pepper Pleated Puffs
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  Servings: 8

Ingredients

  • 1 lb small mushroom
  • 2 Tbsp. red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 x 340 ml roasted sweet red pepper
  • 1 c. fresh breadcrumbs
  • 1 Tbsp. liquid honey
  • 1/2 tsp crushed dry mint
  • 10 ounce Oka cheese or possibly 10 ounce Port du Salut cheese
  • 3 Tbsp. sweet mustard
  • 12 sht phyllo pastry
  • 2 Tbsp. butter, melted
  • 1 x egg, white, beaten

Directions

  1. Trim and quarter mushrooms; place on 17- x 11-inch (45 x 29 cm) rimmed baking sheet.
  2. Sprinkle with vinegar and half each of the salt and pepper; toss to coat mushrooms proportionately.
  3. Bake in 400 F (200 C) oven, stirring occasionally, for 35 to 40 min or possibly till tender and liquid has evaporated. Let cold slightly.
  4. Drain red peppers; pat dry with paper towels.
  5. Chop and place in large bowl.
  6. Add in half of the bread crumbs, the honey, mint and remaining salt and pepper; toss to combine.
  7. Cut rind from cheese; shred and add in to bowl along with mushrooms.
  8. Toss again; set aside. (Filling can be covered and refrigerated for up to 1 day; stir before using.)
  9. Blend mustard with 1 Tbsp. (15 mL) water; set aside.
  10. Layer 3 sheets of phyllo on work surface; cover remaining phyllo with waxed paper or possibly plastic wrap, then damp towel, to prevent drying out.
  11. Using sharp knife and 8-inch (20 cm) round cake pan or possibly cardboard template as guide, cut out 2 circles from each sheet, discarding trimmings.
  12. Place 2 circles side by side on work surface. Brush each lightly with mustard mix.
  13. Top each with second circle, brush lightly with butter. Top each with remaining circles; brush again with mustard.
  14. Sprinkle 1 Tbsp. (15 mL) of the breadcrumbs in centre of each. Top crumbs with heaping 1/2 c. (125 mL) of the filling.
  15. Fold 1 edge of phyllo to centre over filling.
  16. Grasp point at edge of circle where first fold begins; fold point over filling into centre, forming pleat.
  17. Continue folding phyllo over filling, overlapping pleats but leaving 1/2-inch (1 cm) diameter steam vent in centre; press to seal.
  18. Place on parchment paper lined or possibly greased baking sheet.
  19. Brush all over with egg white.
  20. Repeat to make 8 puffs. (Puffs can be refrigerated for up to 12 hrs. Or possibly freeze, then wrap each in plastic wrap and foil and store in airtight container for up to 2 weeks; increase baking by 5 min).
  21. Bake in 400 F (200 C) oven for 20 min or possibly till golden and crispy.