Ingredients:
For the filling:
700 g puff pastry
100 g melted pressed cheddar cheese
150 g mushrooms
1 onion
7 g (0.2 oz) garlic
30 g parmesan
5 g (0.2 oz) salt
3 g (0.1 oz) black pepper
70 ml heavy cream
20 g (0.7 oz) spinach
For the sauce:
100 g cream cheese
2 tomatoes
100 g cheddar cheese
100 g sour cream

Preheat the oven: Preheat the oven to 190°C (375°F).
Prepare the filling: in a pan, brown the chopped onion and minced garlic until translucent. Add the sliced ​​mushrooms and cook until tender. Season with salt and black pepper. Add the chopped spinach and the cooking cream and cook for a few more minutes until the mixture is well blended and creamy.
Rolling out the dough: Roll out the puff pastry on a lightly floured surface, giving it a rectangular shape.
Add the filling: Spread the mushroom and spinach mixture evenly over the puff pastry, leaving a small border around the edges. Sprinkle melted pressed cheddar cheese and grated Parmesan cheese over filling.
Roll and slice: Carefully roll the dough into a log, starting with one of the longer sides. Once rolled, cut the log into equal pieces, about 1 inch thick.
Cooking: Arrange the slices on a baking tray lined with baking paper. Bake in the preheated oven for 20-25 minutes or until the dough is golden and puffy.
Prepare the sauce: Meanwhile, prepare the sauce by mixing the cream cheese, diced tomatoes, grated cheddar cheese and sour cream until smooth.
Serve: Serve the puff pastry appetizers warm with the cream cheese and tomato sauce on the side for dipping.
Savor the deliciousness of this secretly simple puff pastry appetizer that’s sure to leave everyone stumped!