1sheet puff pastry doughdefrosted (all butter is best)
1cupchopped mushrooms4 ounces
2ouncescream cheese at room temperature1/2 of a bar
1garlic clovefinely chopped
1tablespoonfinely chopped fresh rosemary
sea salt and fresh pepper to taste
Brush the mushrooms and finely chop. Sauté the mushrooms in butter until they have rendered their water. Let cool. In a medium bowl, mix the cream cheese with the mushrooms. Stir in the chopped garlic and rosemary. Season to taste with sea salt and fresh pepper.
Unfold the puff pastry and roll out the seams. Spread the mushroom filling evenly over the pastry.
On the long side of the pastry, roll the pastry and filling to the middle. Repeat on the other side. This creates the classic shape of the palmier. Wrap the pastry and chill until cold. The pastry may also be frozen.
Preheat the oven to 400 degrees and line a sheet pan with parchment paper. Using a serrated knife cut the mushroom pastry into 3/8 inch slices and place on pan.
Bake until golden brown, about 15 minutes. Remove from oven and serve on a tray.
Makes about 30 individual pastries.
Nutritional analysis per palmier: 74 calories, 1 gram protein, 5 grams carbohydrates, 5 grams fat, 40 mg. sodium, less than 1 gram fiber.