- 1 quantity chilled
- Danish pastry dough
- Plain flour for dusting
- 2 medium eggs, beaten, for brushing
- 100g Emmenthal cheese, grated
- For the filling:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 200g mushrooms, finely chopped
- 300g Emmenthal, cut into thin slices
- Salt and black pepper
To make the filling, heat the olive oil in a frying pan, add the onion and fry gently for a few minutes, then add the mushrooms and sauté for a further 5 minutes or until they are soft. Remove from the heat, season with salt and pepper to taste and allow to cool completely.
Cut the Danish pastry dough in half. Roll out one piece of dough on a lightly floured surface to a large rectangle, about 24 x 34cm and a little less than 1cm thick.
With one long side of the pastry facing you, spread half of the cooled mushroom and onion mix over the pastry and top with half of the Emmenthal slices. Now, to roll the pastry into a tight Swiss roll, take the 2 furthest corners up over the edge of the filling and roll towards you, pulling the dough gently upwards each time you roll it to keep the roll tight. Once you have a long Swiss roll in front of you, gently roll it back and forth to seal the edges. Repeat with the second piece of dough and the rest of the filling.
Cut each roll into 10 slices and arrange on 1 or 2 baking sheet(s) lined with baking parchment or silicone paper, leaving space in between for them to expand. Put in a roomy plastic bag and leave to rise for 1 hour. Meanwhile, heat your oven to 180°C.
Brush the pastries with beaten egg and scatter some grated Emmenthal on top of each one. Bake in the oven for about 20 minutes until golden brown. Transfer the pastries to a wire rack to cool a little. Eat warm.
The crucial point is to keep the pastry cool, so make sure the mushroom and onion filling is cold before you assemble them. If the pastry is warmed, the butter will melt and leak out of the pastry in the oven and the pastries won’t have that lovely light, flaky texture.