Flaky Mushroom Swirls - olive

Method

• In a large heavy skillet, heat 2 tbsp.
• of oil over medium-high heat until hot but not smoking.
• Add the onions and saute them until just limp, 3 to 4 minutes.
• Add the remaining oil, then stir in the mushrooms.
• Adjust the heat to high and cook the mushrooms until the moisture has almost completely evaporated, 7 minutes, stirring often.
• Remove the pan from the heat, stir in the cheese, chervil and pepper, and set the filling aside while rolling out the pastry.
• Lightly flour a clean workspace.
• Unfold the pastry and dust lightly with flour.
• Using a floured rolling pin, roll the pastry into a rectangle approximately 12x18 inches.
• Cut the rectangle into 2 long rectangles measuring 6x18 inches each.
• Brush off the excess flour, and spread half of the mushroom mixture over each rectangle, leaving a 1-inch border at the uppermost edges.
• Starting with the bottom long edge, roll up each rectangle in jelly-roll fashion, gently pressing the top edge to seal the pastry.
• Carefully wrap the rolls tightly in plastic wrap or foil.
• Flatten each roll slightly by pushing gently on the sides so the spirals will be oval-shaped, and refrigerate until the pastry is firm, at least 2 hours.
• ** Preheat oven to 375F, and line one or two cookie sheets with baking parchment.
• Remove the rolls from the refrigerator as you are ready to cut them.
• With a sharp knife, cut the rolls crosswise into 3/8-inch slices.
• Place each oval onto the parchment, leaving 1-1/2 inches of space between them.
• Transfer the pan(s) to the middle of the oven, and bake until the tops are lightly browned.
• With a spatula, turn the spirals over and continue cooking until the second side is lightly browned and the centers are cooked through.
• If using 2 pans, rotate the pans during baking for even baking.
• Remove the pans, slide the swirls onto a rack to cool, and continue in the same fashion until all the swirls are baked.
• Serve warm.