PUFF PASTRY, BACON, MUSHROOM AND CHEESE WREATH

Ek het die resep 5 jaar terug opgesit soos hy was met crescent rolls, maar het hom aangepas met bestanddele wat buite USA beskikbaar is, en ander veranderings om by ons smake te pas.

8 slices bacon, fried flat in oven
4 sheets puff pastry
melted butter
400 g mushroom slices
1 cup shredded cheese
salt and pepper
egg wash (egg beaten with water or milk)
fresh herbs of choice (I love parsley or thyme) dry is good, fresh is tastier

Heat oven to 190°C. Line large cookie sheet with baking paper.

Fry mushrooms until all water disappeared, salt and pepper.

Paint melted butter (or milk for low fat) on 2 sheets of pastry, place 2 on top of butter and press lightly. Cut into 2 rectangles, now crosscut so that you end up with 8 triangles (see picture). On baking paper-lined cookie sheet, arrange triangles in a star formation (the blunt sides of each triangle on the inside with the sharp ends pointing out.)

Place bacon in length on each of the triangles. Sprinkle ⅓ of the cheese onto widest part of dough.

Carefully spoon mushrooms over cheese. Add remaining cheese. And fresh herbs if wished

Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible).

Carefully brush dough with egg-wash and sprinkle with sesame or poppy seed.

Place in oven and bake for 20-25 minutes, or until golden brown.
Cool 2 minutes.

With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter.

Slice in between each crescent to make 8 individual pieces.

Variation:
Replace or add to mushrooms: wilted spinach/cream cheese or filling of choice.
Loosely based on a recipe by Cakes Cottage, changed by Kiti de Jager

Photo: Kiti de Jager