Why You’ll Love This Recipe
- Flaky, buttery cream cheese pastry
- Rich and savory mushroom filling
- Perfect for appetizers, brunches, and gatherings
- Make-ahead friendly
- Elegant yet easy to prepare
- Great for entertaining
- Freezer-friendly recipe
- Delicious served warm or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cream Cheese Pastry
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Mushroom Filling
- 2 tablespoons butter
- 12 ounces mushrooms, finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
For Assembly
- 1 large egg
- 1 tablespoon water
Directions
- In a large bowl, beat together the cream cheese and butter until smooth.
- Add the flour and salt and mix until a soft dough forms.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Meanwhile, prepare the filling by melting the butter in a skillet over medium heat.
- Add the onion and cook until softened, about 4 minutes.
- Stir in the mushrooms and cook until the moisture evaporates and the mushrooms begin to brown, about 8–10 minutes.
- Add the garlic, thyme, salt, and black pepper and cook for 1 minute.
- Remove from the heat and stir in the Parmesan cheese.
- Allow the filling to cool completely.
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness.
- Cut the dough into 4-inch circles.
- Place a spoonful of mushroom filling in the center of each circle.
- Fold the dough over to form a half-moon shape.
- Press the edges together with a fork to seal.
- Whisk together the egg and water to create an egg wash.
- Brush the turnovers with the egg wash.
- Place them on the prepared baking sheet.
- Bake for 20–25 minutes until golden brown.
- Allow to cool slightly before serving.
Servings and Timing
- Servings: 12 turnovers
- Prep Time: 25 minutes
- Chill Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes
Variations
- Spinach Mushroom Turnovers: Add sautéed spinach to the filling.
- Cheese Lovers Turnovers: Include mozzarella, Gruyère, or goat cheese.
- Wild Mushroom Turnovers: Use a blend of shiitake, oyster, and cremini mushrooms.
- Herb Turnovers: Add rosemary, parsley, or sage.
- Truffle Mushroom Turnovers: Drizzle with truffle oil before serving.
- Caramelized Onion Version: Add caramelized onions to the mushroom mixture.
- Chicken and Mushroom Turnovers: Mix in finely chopped cooked chicken.
Storage/Reheating
Storage
Store cooled turnovers in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze baked or unbaked turnovers for up to 3 months in a freezer-safe container.
Reheating
Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through and crisp.
FAQs
What makes cream cheese pastry different?
Cream cheese creates a tender, flaky texture and adds a subtle richness to the dough.
Can I use store-bought puff pastry?
Yes. Puff pastry is a convenient alternative if you’re short on time.
What mushrooms work best for the filling?
Cremini, baby bella, white button, shiitake, or mixed mushrooms are all excellent choices.
Why should the filling be cooled before assembling?
A cooled filling helps prevent the pastry from becoming soft or difficult to seal.
Can I make these ahead of time?
Yes. Assemble them ahead and refrigerate or freeze until ready to bake.
How do I keep the turnovers from leaking?
Avoid overfilling and press the edges firmly to seal.
Can I add cheese to the filling?
Absolutely. Parmesan, Gruyère, goat cheese, and mozzarella work wonderfully.
Are these good for brunch?
Yes. They are perfect for brunch buffets and special breakfasts.
Can I freeze unbaked turnovers?
Yes. Freeze them on a baking sheet, then transfer to a freezer-safe container.
What can I serve with mushroom turnovers?
Soups, salads, roasted vegetables, and charcuterie boards pair beautifully with them.
Conclusion
Mushroom Turnovers with Cream Cheese Pastry are a delicious combination of flaky homemade pastry and a rich, savory mushroom filling. Elegant enough for entertaining yet simple enough for everyday enjoyment, these turnovers make a wonderful appetizer, brunch item, or light meal. With their buttery crust and flavorful filling, they’re sure to become a favorite recipe for any occasion.
PrintMushroom Turnovers with Cream Cheese Pastry
Mushroom Turnovers with Cream Cheese Pastry feature a flaky, buttery crust with a rich savory mushroom filling. These elegant pastries are perfect for appetizers, brunches, parties, or light meals and offer a delicious balance of tender pastry and earthy flavors.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 turnovers
- Category: Appetizer
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons butter
- 12 ounces mushrooms, finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon water
Instructions
- In a large bowl, beat together the cream cheese and butter until smooth.
- Add the flour and salt and mix until a soft dough forms.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Meanwhile, prepare the filling by melting the butter in a skillet over medium heat.
- Add the onion and cook until softened, about 4 minutes.
- Stir in the mushrooms and cook until the moisture evaporates and the mushrooms begin to brown, about 8–10 minutes.
- Add the garlic, thyme, salt, and black pepper and cook for 1 minute.
- Remove from the heat and stir in the Parmesan cheese.
- Allow the filling to cool completely.
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness.
- Cut the dough into 4-inch circles.
- Place a spoonful of mushroom filling in the center of each circle.
- Fold the dough over to form a half-moon shape.
- Press the edges together with a fork to seal.
- Whisk together the egg and water to create an egg wash.
- Brush the turnovers with the egg wash.
- Place them on the prepared baking sheet.
- Bake for 20–25 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
- Cooling the filling completely helps prevent the pastry from becoming soft or difficult to seal.
- Cremini, shiitake, oyster, or mixed mushrooms all work well in the filling.
- Avoid overfilling the turnovers to prevent leaks during baking.
- Gruyère, goat cheese, mozzarella, or extra Parmesan can be added for more richness.
- Freeze baked or unbaked turnovers for up to 3 months.
- Serve with soups, salads, roasted vegetables, or charcuterie boards.
Nutrition
- Serving Size: 1 turnover
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg
