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Puff Pastry Cheesy Mushroom Appetizers

Created by KittenCal on December 27, 2012

1 package (8 ounce) cream cheese (at room temperature, OR two 5.2-oz. packages buttery garlic-and-herb spreadable cheese may be substituted --- omit fresh garlic is using this)
1/2 pound fresh mushrooms (sliced, white button, sauteed then chopped, hand-squeeze out as much excess moisture as possible -- one 8 ounce can mushroon stems and pieces can be used instead of the fresh)
1 green onion, minced
1 small garlic clove (minced)
1/3 cup fresh grated parmesan cheese

Step 1: Beat cream cheese or two containers of the spreadable cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in chopped mushrooms and next 3 ingredients. Add hot sauce. Cover and chill 6-24 hours.
Step 2: Peheat oven to 350 degrees F. Whisk together egg and 1 tablespoon water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface. Cut pastry in half lengthwise on a lightly floured surface.
Step 3: Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal.
Step 4: Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
Step 5: Brush remaining egg mixture over tops of pastry pieces; sprinkle with garlic salt or Parmesan cheese if desired. Bake for 20 to 25 minutes or until browned. Serve immediately. (make ahead and freeze instructions in Step 5).
Step 6: TO MAKE AHEAD AND FREEZE; prepare recipe as directed through Step 4. Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step 5.