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Mushroom and Swiss Turnovers

Sue Lau
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Prep Time 15 mins
Cook Time 25 mins
Course Appetizer
Cuisine French
Servings 6


  • parchment paper (or use the paper it is packaged in)


  • 7 ounces sliced fresh Chanterelle or other earthy mushrooms
  • 1/2 cup diced onion
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon each salt and black pepper
  • 2 tablespoons butter
  • 2 tablespoons Calvados brandy
  • 6 tablespoons shredded Swiss cheese or Gruyere cheese
  • 13.2 ounces refrigerated puff pastry Wewalka brand
  • 1 egg white lightly beaten
  • few shakes grated nutmeg


  • Preheat oven to 400F.
  • Saute the mushrooms and onion in butter until soft, seasoning with the herbs, salt and black pepper.
  • Deglaze the pan with brandy and set aside to cool down.
  • Unroll the puff pastry on a baking sheet and light roll over the creases with a rolling pin.
  • Cut the pastry into six sections with a butter knife.
  • Divide the filling among the squares and top each with a tablespoon of the cheese,keeping the toppings away from the edges.
  • Wet the edges with cold water and fold the pastry over to form a triangular pocket, pressing edges closed.
  • Brush tops of turnovers with egg white, cut a few vent holes and sprinkle lightly with grated nutmeg.
  • Bake for 25 minutes or until golden. Serve warm.


From the kitchen of palatablepastime.com
Keyword brandy, chanterelle mushrooms, cheese, puff pastry, turnovers
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