Ingredients: |
Ingredients: Pastry:
1 8 oz,.pkg cream cheese (room temp)
1/2 lb (2 sticks) sweet butter (room temp)
2 1/4 cups flour
1 tsp salt
1 egg
Filling:
3 T butter
1 large onion chopped
1/2 lb fresh mushrooms, washed, patted dry with paper towels, and finely chopped 1/4 tsp thyme
1/2 tsp salt. pepper .
1 T flour (you may need 2)
1/4 cup sweet or sour cream
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Directions: |
Directions:Directions for pastry:
Combine the cream cheese, butter, flour and salt. Knead into a dough and toll into a ball. Wrap in wax paper or aluminum foil and chill for 4 hours. Roll out on a floured board to 1/8" thickness, be careful that it is not thicker or pastry will not bake sufficiently. Cut pastry into rounds with a 2 1/2" diameter round cutter. Place 1 small tsp of filling on half of each round then .fold over to make a half-circle (crescent shape). Seal edges press inc together with a fork. Lightly beat the egg and brush crescents.
Place on ungreased cookie sheets and bake in a preheated 325° oven for 30 minutes.
Filling directions:
Melt butter in skillet and brown onion. Add mushrooms and cook 3 minutes. Add thyme, salt, pepper and sprinkle with flour. Stir in cream and cook at a low heat until mixture thickens.
Freezing directions:
Prepare and fill. Place on cookie sheets. Put baking sheets into the freezer and when turnovers are frozen, put them in plastic bags according t0 your serving needs |
This recipe for Mushroom Turnovers is from