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Caramelized Onion, Mushroom and Apple Puffs are the perfect Thanksgiving or Christmas appetizer. They are easy to put together, easy to feed a crowd, and taste delicious. Sweet caramelized onion, savory mushroom and tart and sweet apple, topped with simple flavorings and a sprinkle of parmesan cheese – baked on a delicious piece of puff pastry!

Thanksgiving is all about the food, so this really is a Holiday for me. I am Norwegian and do not celebrate Thanksgiving, but as a food blogger those ‘rules’ no longer apply. I’ve been looking at Thanksgiving sides, turkeys, desserts and all kinds lately and am super excited to make my own. This is one of the first posts dedicated to my Thanksgiving project.

But that doesn’t mean that these caramelized onion, mushroom and apple puffs can’t be eaten any other time of the year. They are also perfect as a Christmas appetizer, or just as dinner with a side of salad.

If you feel like more recipes with caramelized onion and mushroom, I can highly recommend this vegetarian (and vegan friendly) quesadillas. They are filled with caramelized onion, mushroom and spinach!

Caramelized Onion, Mushroom and Apple Puffs

This recipe is adapted from A Table for Two. I made a smaller batch and changed up the directions, seasonings and cheese to suit my other Thanksgiving dishes. It is simple and delicious! Start by pre-heating your oven to 200C (400F) and line two baking sheets with parchment paper.

Heat vegetable oil in a skillet over medium heat, and cook the onions with a little salt for 20 minutes. Stir occasionally. Add in the mushrooms and cook 5 more minutes, until onion is golden brown and mushroom is tender. Place the mixture in a bowl.

Melt butter in the same skillet and add apple pieces and sugar. Cook until softened, about 10 minutes. Add into the bowl with onion and mushrooms. Add parmesan, chives and rosemary into the bowl and mix. Season with salt and pepper, to taste.

Using a pizza cutter or sharp knife, cut the puff pastry into 6 cm squares (2.3 in), and 2.5 mm thick (0.1 in). It doesn’t have to be scientific, my pastry bites aren’t all that pretty, as you may see. Place them on the prepared baking sheets and brush with a beaten egg.

Place a heaping tsp of filling in the middle of each puff pastry bite. Sprinkle with more parmesan, if you want. Bake for 20 minutes. Let the tarts cool a little before serving. Drizzle with more chives, if desired.

I think 2-3 puff pastry bites are sufficient for each person as an appetizer. They are delicious, but we need to have room for the main thing, right! Hope you will enjoy it and have a wonderful Thanksgiving filled with delicious food and lovely people.

Festive Food

• Blackberry Glazed Brussels Sprouts and Broccoli
• Pumpkin Sage Brown Butter Soup (pour in smaller bowls and it’s perfect as an appetizer!)
• Wild Mushroom Ravioli with Sage Brown Butter (also perfect as a appetizer)
• Salted Caramel Macarons (excellent because it’s make ahead!)
• Blackberry Lemon Curd Pavlova Nests (also make ahead, just assemble right before)
• Hot Mulled Apple Cider (perfect for sipping during the day)

Please let me know if you have any questions or feedback, using either the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

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Print Recipe

Caramelized Onion, Mushroom and Apple Puffs

Caramelized Onion, Mushroom and Apple Puffs are the perfect Thanksgiving or Christmas appetizer. They are easy to put together, easy to feed a crowd, and taste delicious.

Prep Time5 mins

Cook Time50 mins

Total Time55 mins

Course: Appetizer, Special occasion

Cuisine: American, Other

Servings: 16 puff pastry bites

Calories:

Ingredients

• 1 tbsp vegetable oil
• 1 small onion or 1/2 medium, thinly sliced
• 50 gr mushroom 2 oz, sliced. I used champignon.
• 1/2 tbsp butter
• 1/2 tart apple e.g. granny smith. Cut in 1 cm (1/2 in) squares.
• 1/2 tsp sugar
• 30 gr parmesan 1 oz, shredded
• 1 tbsp fresh chives finely chopped
• 1/2 tsp dried rosemary
• 250 gr puff pastry 9 oz, thawed
• salt and pepper to taste
• 1 egg beaten

Instructions

• Start by pre-heating your oven to 200C (400F) and line two baking sheets with parchment paper.
• Heat vegetable oil in a skillet over medium heat, and cook the onions with a little salt for 20 minutes. Stir occasionally. Add in the mushrooms and cook 5 more minutes, until onion is golden brown and mushroom is tender. Place the mixture in a bowl.
• Melt butter in the same skillet and add apple pieces and sugar. Cook until softened, about 10 minutes. Add into the bowl with onion and mushrooms. Add parmesan, chives and rosemary into the bowl and mix. Season with salt and pepper, to taste.
• Using a pizza cutter or sharp knife, cut the puff pastry into 6 cm squares (2.3 in), and 2.5 mm thick (0.1 in). It doesn't have to be scientific. Place them on the prepared baking sheets and brush with a beaten egg.
• Place a heaping tsp of filling in the middle of each puff pastry bite. Sprinkle with more parmesan, if you want. Bake for 20 minutes. Let the tarts cool a little before serving. Drizzle with more chives, if desired.

Notes

* Because it's an appetizer, I think 2 (to 3) is sufficient for each person. Need room for the main thing!

 

Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!

Author: Stine Mari from Ginger with Spice

Adapted from: Table for Two