Apple, Mushroom and Gruyere Pastry Squares

To say that I am well traveled might be an understatement. But I have definitely been places.

I have swam in Hawaiian waters, seen the beauties of Alaska, eaten pizza in New York, caught a fish at Pike’s Market in Seattle, sunbathed on the beaches of Barcelona, walked the cobble stones of London and bobbed in the seas surrounding the Greek islands.

Lets just say I’m no homebody.

But I always come back home to southern California. There are tons of reasons why, but it is possible that the weather is number one.

Come on, who gets to ride their bikes to the beach for this view in mid January.

With that being said, I have a message for the California weather gods.

It is too cold. Turn it up a notch dudes. I live in Orange County. Orange. A very warm and sunny color. There should be no ice on my windshield and the temp should not be below sixty.

Stop it.

This weather calls for something warm and toasty. Just like these tasty pastries of goodness. Perfect for snacks or appetizers.

You will need…

1 large onion, caramelized and chopped

1 tablespoon olive oil

4 ounces mushrooms (crimini or baby bellas), chopped

2 tablespoons butter

2 granny smith apples, diced

1 teaspoon sugar

1 cup grated gruyere cheese

2 tablespoons chives, chopped

1 tablespoon fresh thyme, finely chopped

1 package (2 sheets) frozen puff pastry, thawed

1 egg, beaten

Start by preheating your oven to 400 degrees F.

In a medium skillet, heat the oil over medium heat. When it is hot, add in the mushrooms and sauté them until tender. About 5 minutes.

 

Season with salt and pepper and place in a bowl with the caramelized onions.

In the same pan, melt the butter and add in the apples. Toss them with the sugar and season with salt and pepper.

Cook the apples until they are soft. About 10 minutes.

When softened, add them to the bowl with the mushrooms and onions.

Then, stir in the cheese, chives and thyme.

 

Slice the pastry into even squares and place them on a silicone pad or parchment lined baking sheet.

Brush with the beaten egg and top with about 1 tablespoon of the mixture.

Bake for 25 minutes, just until the pastry is golden and crisp.

Allow to cool slightly and serve nice and toasty.

Love and Beer Floats

Angela 

Apple, Mushroom and Gruyere Pastry Squares 

1 large onion, caramelized and chopped

1 tablespoon olive oil

4 ounces mushrooms (crimini or baby bellas), chopped

2 tablespoons butter

2 granny smith apples, diced

1 teaspoon sugar

1 cup grated gruyere cheese

2 tablespoons chives, chopped

1 tablespoon fresh thyme, finely chopped

1 package (2 sheets) frozen puff pastry, thawed

1 egg, beaten

Start by preheating your oven to 400 degrees F.

In a medium skillet, heat the oil over medium heat. When it is hot, add in the mushrooms and sauté them until tender. About 5 minutes.

Season with salt and pepper and place in a bowl with the caramelized onions.

In the same pan, melt the butter and add in the apples. Toss them with the sugar and season with salt and pepper.

Cook the apples until they are soft. About 10 minutes.

When softened, add them to the bowl with the mushrooms and onions.

Then, stir in the cheese, chives and thyme.

Slice the pastry into even squares and place them on a silicone pad or parchment lined baking sheet.

Brush with the beaten egg and top with about 1 tablespoon of the mixture.

Bake for 25 minutes, just until the pastry is golden and crisp.

Allow to cool slightly and serve nice and toasty.