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Mushroom Napoleon
An inventive savory twist on the classic puff pastry cake featuring a creamy mushroom and cream cheese filling, perfect for a holiday spread.
Ingredients
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COMPONENT to taste
- to taste
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Method
Bake the puff pastry according to the package instructions and let it cool.
Sauté the onions in vegetable oil until golden brown.
Slice the button mushrooms, add them to the onions, season with salt, and cook until done.
Mix the cream cheese with heavy cream. Fold in the cooled mushrooms and stir well.
Separate each sheet of pastry into 3 layers. Reserve the crispy top and bottom layers to use as crumbs for the finished cake.
Line a baking pan with foil. Place the first pastry layer down, spread with the cheese and mushroom mixture, top with the next layer, and press down gently. Repeat until all pastry and filling are used, leaving the very top layer plain.
Wrap the cake in foil and refrigerate for 4 hours.
Frost the top and sides of the chilled cake with cream cheese. Sprinkle with the reserved crumbs.
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