Upon making my whole wheat puff pastry dough, I immediately began to ponder how to best put it to use. Being late July, it’s not quite time for apple turnovers yet. My freezer is full of ice cream so we didn’t need any baked goods of the sweet persuasion. Then seemingly out of nowhere (though in reality, born of my constant desire for all things with garlic, herbs, wine, and oh yes, cheese) these little bites were created.
If you have puff pastry already made (and yes, let me stress again – you really do want to make your own!), these take less than 30 minutes from start to finish. The puff pastry shells are cut out and assembled and while those bake, you cook the mushroom filling. Once the shells are baked you fill them up, top with cheese, and bake once more just to get the cheese a bit melty. What you end up with is a little bite of heaven, equally suitable for a très chic soirée or a stand-at-the-counter afternoon snack while the kids nap. I’ll leave it to you to decide which works best for you.