Ingredients
2 tablespoons butter1/2 pound fresh mushrooms, chopped1 small onion, finely chopped1 garlic clove, minced1/4 teaspoon pepper1 package (8 ounces) cream cheese, softened1 package (17.30 ounces) frozen puff pastry, thawed
Preparation
Preheat oven to 400°. For filling, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender, 3-5 minutes. Add garlic and pepper; cook 1 minute longer. Stir in cream cheese until melted; remove from heat.
Unfold one pastry sheet; cut into 9 squares. Cut each square diagonally in half. Place a scant teaspoon of filling on one half of each triangle. Brush edges of pastry with water; fold over to form a triangle. Seal edges with a fork; place 1 in. apart on parchment-lined baking sheets. Repeat with second pastry sheet and remaining filling.
Bake until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm.
