Subscribe Now


Cream Cheese Pastry:

8 ounces (225 grams) full fat cream cheese, at room temperature

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (195 grams) all purpose flour

Mushroom Filling:

1 tablespoon (13 grams) butter

1 tablespoon (13 grams) olive oil

1 small onion, finely chopped

1/2 pound (225 grams) mushrooms, finely chopped (I used a combination of portabello and white button mushrooms)

1/4 teaspoon dried thyme

salt and pepper to taste

2 tablespoons white wine (optional)

1 tablespoon (10 grams) All purpose flour

1/4 cup (60 grams) sour cream

1-2 tablespoons fresh parsley, finely chopped

Egg Wash:

1 large egg, lightly beaten

Sesame Seeds

Printer Friendly Page


Cream Cheese Pastry: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the butter and cream cheese. Mix on medium low speed until creamy and smooth. Add the flour and, on medium low speed, beat until incorporated. Divide the dough into two equal pieces. Flatten each piece of dough into a round and wrap in plastic. Chill in the refrigerator until firm (about one hour or up to two days).

Mushroom Filling: Heat the oil and butter in a large skillet over medium high heat. Add the onions and saute about one minute. Add the mushrooms and saute until the onions are translucent and the mushrooms have softened. Season with thyme and about 1/4 - 1/2 teaspoon (1-2 grams) of salt and 1/4 teaspoon (1 gram) of black pepper. If using, add the wine and simmer rapidly until the wine has evaporated. Then add the flour and stir over medium heat for about one to two minutes making sure all the vegetables are coated with the flour. Stir in the sour cream. Remove from heat and stir in the parsley. Set aside to cool to room temperature. (Note: the filling can be made the day before, covered, and refrigerated.)

Mushroom Turnovers: When you're ready to assemble the turnovers, remove one portion of the pastry from the refrigerator. On a lightly floured surface, roll the pastry to 1/8 inch thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center outwards). When the pastry is rolled to the desired thickness, using a 3 inch (7.5 cm) round cookie cutter that has been lightly dipped in flour, cut as many pastry circles as possible. Repeat with the second disc of pastry. Gather up leftover scraps, reroll, and cut out more circles.

Then, on one half of each pastry circle, place about one teaspoon (do not over fill) of the mushroom filling. With a pastry brush, brush the edges of each circle with the egg wash. Fold the pastry over the filling and, using your fingertips, gently seal the top of the pastry to the bottom (making a half moon shape). Then, using the tines of a fork, seal the edges of the turnovers. Using a sharp knife, or razor blade, cut a slit in the top of each turnover. Brush the tops of the turnovers with the egg wash and sprinkle with sesame seeds (if desired). Place the turnovers on a parchment lined baking sheet and refrigerate while you preheat the oven.

Preheat your oven to 400 degress F (200 degrees C).

Bake the Mushroom Turnovers for about 15 minutes or until golden brown. Remove from oven and place on a wire rack to cool slightly before serving.

Note: The unbaked Mushroom Turnovers can be frozen. Place the turnovers in a single layer on a baking sheet and freeze until frozen. Then transfer to a freezer bag or airtight container and freeze for up to two months. The turnovers can be baked directly from the freezer. They will take a few minutes longer to bake.

Makes about 36 Mushroom Turnovers.


I've been making these Mushroom Turnovers since the early 1980s. That is when I found this recipe in a women's magazine. I used to just serve them as an appetizer, but now I like them for lunch or supper with a tossed salad.

Mushroom Turnovers are half moon shaped pastries, made with a cream cheese dough. I like that this pastry uses just three ingredients (cream cheese, butter, and flour), and it's quite elastic which makes it easy to roll out. I also like its tangy flavor and how its texture is so wonderfully tender and flaky.

For the Mushroom Filling I did modernize the original recipe. When this recipe first appeared the only mushrooms I could find in the grocery store were white button mushrooms. That is not the case today. So while I still use white button mushrooms, I also added some Portobello Mushrooms. Another change I sometimes make is to replace the sour cream with an equal amount of crumbled goat cheese.

Mushroom Turnovers freeze very well. All you have to do is to place the unbaked turnovers on a baking sheet in a single layer. Freeze. Then place the turnovers in an airtight container and freeze for up to two months. To bake, place the frozen turnovers on a parchment lined baking sheet and bake. You may need to bake the frozen turnovers a few minutes longer than stated in the recipe.