Thanksgiving is one of my favorite days of the year and I’ll give you one guess why! Paul and I usually have 2 Thanksgiving dinners – one for each of our respective families. It works out really well because I get to make a full dinner for one and a side or appetizer for the other. Yes, I said “get to” and no, I haven’t lost my mind. What? You don’t get the same giddy feeling around Halloween, thinking about potential recipes for the Big Day less than a month away and then start menu planning and grocery shopping list writing ? Hmm…
Well, even if 3 days of food prep and cooking doesn’t thrill you as it does me, this appetizer is one that will impress but allow you to keep your sanity. I made mine the day before and then just warmed them up on a sheet pan for about 5-10 minutes before serving; make ahead bonus!
What You’ll Need
1 package (1lb) of frozen puff pastry sheets
1 sweet onion, halved and thinly sliced
4-6 oz of chopped mushrooms (my choice: baby bella)
1 large apple (my choice: Granny Smith), cut into small cubes
1/3c shredded smoked swiss cheese (block cheese, then grated)
cooking oil (my choice: coconut)
salt and pepper to taste
1/4t dried thyme
1/4t garlic powder
1 egg, beaten
What To Do
Sauté the thinly sliced onion in coconut (olive or veggie works too) oil on low-med heat for about 20-30 minutes, until golden brown. Do not add salt as that will pull their liquid out and ruin the caramelization process. If they begin to burn, add a little more oil and stir. Repeat 1-2 more times, as needed.
Once caramelized, remove the onion, add the chopped mushrooms and apples to the pan and cook until softened – about 5 minutes. Return the onions to the pan and stir together. Add the thyme, garlic powder, salt & pepper. While still warm, add the shredded cheese and stir to combine.
Pull the thawed and refrigerated puff pastry sheets out and unfold onto a cutting board. Line 2 large baking trays with parchment paper or silicon liners. Cut the pastry sheets along the folds so you have 3 long rectangles. Then, cut each rectangle into 4, resulting in approximately twelve 2×3″ pieces per sheet; 24 total.
Beat the egg in a small bowl and brush each pastry piece with the egg wash. Pile the onion mixture onto the center of each piece of puff pastry (about 1T each).
Bake at 350° for about 25 minutes, until the pastry has puffed and turned golden brown. Serve warm or allow to cool completely before storing in layers separately by wax paper. If storing (up to 3 days), re-warm before serving.