Looking for savory puff pastry recipes? You've found a great one! Puff Pastry Bites with Caramelized Onions and Mushrooms hits all the right notes.

I love working with puff pastry dough. You can use it to make savory puff pastry recipes, sweet puff pastry recipes, breakfast puff pastry recipes, puff pastry appetizers... the list goes on. It's incredibly versatile and, quite frankly, pretty fun to use!

I once heard puff pastry referred to as a "blank canvas" and I think that's a pretty accurate description. It's made from the same ingredients as pie pastry, but the dough is folded so many times in incredibly thin layers that it puffs up when baking, creating those flaky, buttery, mouthwatering layers that we all know and love.

If you have an afternoon to spare in the kitchen, making puff pastry dough from scratch (with just flour, salt, butter, and water) is a rewarding process. But if an afternoon spent creating dough isn't feasible with your schedule, there is no shame in the easy route!

Nine times out of ten, if I am going to make a recipe (like this savory puff pastry recipe) using puff pastry, I just pick up a box of frozen puff pastry sheets at the grocery store. (You can also buy frozen puff pastry shells and puff pastry cups for other types of recipes.) That way I can focus my attention on making the recipe itself, like these Puff Pastry Bites with Caramelized Onions and Mushrooms.

Savory Puff Pastries with Mushrooms and Potatoes on white plate

Why You'll Love These Puff Pastry Bites - One of My Favorite Savory Puff Pastry Recipes

They can be served as an appetizer, breakfast food, or brunch food. These puff pastry bites make an excellent appetizer at parties (you might want to make a double batch because they go quickly!), but they'll work great served as a breakfast or brunch food as well.

The flavor combination is on point. Sweet caramelized onions, marinated Portabella mushrooms, flavorful smoked Applewood cheddar, and fresh thyme, all wrapped up in flaky, buttery puff pastry. How can you go wrong with that?

They're satisfying. Instead of being carb-heavy like some small bites, each puff pastry bite has a good balance of fat, carbs, and protein, meaning you'll walk away feeling satisfied.

You'll have extra caramelized onions. How many recipes help you plan for future meals? This recipe calls for you to caramelize four large yellow onions even though you won't use all four in the final puff pastry bites. Caramelizing onions takes some effort, so you'll caramelize more than you need and save the extra for later. They can be stored in an airtight container and refrigerated for up to a week, or you can freeze them and pull them out when you need them. Try them in soups, on sandwiches, or on top of pizza!

Key Ingredients & Substitutions

Frozen puff pastry sheets. Thaw a full package in the fridge overnight for the flakiest results - store-bought sheets make this recipe fast and foolproof, but homemade puff pastry dough works too if you have the time.
Yellow onions. Four large onions caramelize down to just the right amount for this recipe, with extra left over to freeze for later. Sweet onions work well too if you'd like an even mellower flavor.
Baby Portobello mushrooms. Marinated in olive oil, salt, and pepper before sautéing for extra depth. Cremini or white button mushrooms are a fine substitute if that's what you have on hand.
Applewood smoked cheddar. The smoky, slightly sweet flavor pairs beautifully with the caramelized onions. Swap in a sharp white cheddar or gruyère if you'd like a different flavor profile.
Fresh thyme. Adds an earthy, herby finish. Fresh rosemary or a little chopped fresh sage can be used in its place.
Egg. Beaten and brushed over the pastry before baking for that golden, glossy finish.
Marsala wine and dry white wine. Used to deglaze the pans and deepen the flavor of the mushrooms and onions - a splash of low-sodium vegetable broth works as a non-alcoholic substitute.

Helpful Tips

Don't slice the onions too thin. Thin slices caramelize quickly but are much more likely to scorch during the long, slow cook - aim for even, medium-thin slices so they soften and sweeten without burning.
Chill the cheese before grating. Pop the block of Applewood smoked cheddar in the freezer for about 10 minutes before grating. It firms up the cheese so it shreds cleanly instead of turning into a sticky mess.
Keep the puff pastry cold. Puff pastry gets its signature flakiness from cold layers of butter, so work quickly and pop the cut rectangles in the freezer for a few minutes before filling and baking if the dough starts to soften.
Don't overfill each piece. A little onion, mushroom, and cheese goes a long way - piling on too much filling makes the pastry harder to seal and can leave you with a soggy center instead of crisp, flaky layers.
Use a pizza cutter for clean, even portions. A pizza wheel makes quick, tidy work of cutting the rolled-out dough into uniform rectangles, so every bite bakes at the same rate.

Savory Puff Pastries with Mushrooms and Potatoes on white plate with flower

Variations

Add crispy bacon or prosciutto. A few crumbles of cooked bacon or a thin layer of prosciutto tucked in with the mushrooms adds a salty, savory boost.
Swap the cheese. Gruyère, sharp white cheddar, or a soft goat cheese all work beautifully in place of the Applewood smoked cheddar.
Make it a mushroom-lover's bite. Use a mix of wild mushrooms, or borrow the filling idea from these Easy Stuffed Mushrooms for an extra earthy, umami-packed version.
Add a drizzle of balsamic glaze. A light drizzle over the caramelized onions before topping with pastry adds a touch of tangy sweetness.
Spice it up. A pinch of crushed red pepper flakes in the filling adds a subtle kick that plays nicely against the sweet onions.
Go bite-sized for a party. Cut the pastry into smaller squares for two-bite appetizers instead of the larger rectangles - just watch the bake time, since smaller pieces cook a few minutes faster.

Serving Ideas

These puff pastry bites are just as good served warm straight out of the oven as they are at room temperature, which makes them an easy make-ahead choice for parties and holiday gatherings. Arrange them on a platter with a small bowl of extra caramelized onions or a tangy mustard for dipping, and they'll disappear fast.

For a full spread, add a few more easy bites from the appetizer list below, or round things out with a simple green salad or a side of Green Beans with Caramelized Onions if you're serving these for brunch or a light dinner.

Storing & Freezing

Leftover puff pastry bites will keep in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350-degree oven for about 8-10 minutes, or until warmed through and crisped back up - the microwave works in a pinch, but it will soften the pastry layers.

To freeze, let the baked bites cool completely, then freeze them in a single layer on a baking sheet until solid before transferring to a freezer-safe bag or container, where they'll keep for up to 2 months. Reheat straight from frozen in a 375-degree oven for about 15-18 minutes - no need to thaw first. This also works well for the extra caramelized onions if you'd like to freeze those separately for future meals.

I hope you enjoy this recipe! If you would like a sweet puff pastry recipe, try Clementine Palmiers - A quick and easy recipe using puff pastry dough.

puff pastries with mushrooms on white plate

More Appetizer Recipes

If you loved this recipe, here are a few more appetizers you might enjoy:

Recipe

Savory Puff Pastries with Mushrooms and Onions

Puff Pastry Bites with Caramelized Onions and Mushrooms

If you've been looking for savory puff pastry recipes, you'll love these Puff Pastry Bites with Caramelized Onions and Mushrooms.

4.6 from 22 votes

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Dessert, Desserts

Cuisine American

Servings

Calories 38 kcal

Ingredients

Pastry

1 package frozen puff pastry
all-purpose flour for rolling
1 egg for eggwash

Caramelized Onions

4 large yellow onions
¼ cup unsalted butter
3 tablespoon dry white wine
Salt to taste
pepper to taste

Marinated Mushrooms

8 ounces sliced baby Portobello mushrooms cleaned and patted dry
¼ cup Marsala wine
Salt and pepper to taste

Filling

2 tablespoons olive oil
Prepared marinated mushrooms
3 tablespoons fresh thyme leaves only
8 ounces Applewood smoked cheddar grated

Instructions

Place puff pastry dough in the fridge overnight to thaw.
Marinate the mushrooms for one hour or overnight. Do not marinate for longer than 24 hours, or the mushrooms could become mushy.
Over medium-high heat, heat 2 tablespoons olive oil in a large skillet.
When the olive oil is hot, add the marinated mushrooms. Sauté until tender and browned, which will take approximately 5-7 minutes. Remove from heat, transfer to bowl, and set aside.
Slice off both ends of onions, remove papery outer layers, and cut lengthwise from tip to root. Next, cut each half across the middle to create four sections. Cut each of the four sections lengthwise into strips. (Be careful not to cut the onions too thin; this will cause them to burn while cooking.)
Melt butter in a large skillet with high sides over medium heat. (Do not use a non-stick pan if possible.)
Add onions and use a wooden spoon to stir and coat them with butter.
Cook onions for approximately 45-50 minutes. Stir every five minutes to help them cook evenly and ensure they don't stick to the pan.
Once the onions have reached your desired caramelization, deglaze the pan with white wine. Add enough liquid to allow you to scrape up the brown bits. Add salt and pepper to the onions to taste, and then remove them from the heat and let them cool in the pan. When they're cool, transfer any unused onions to an airtight container.
Next, preheat oven to 375 degrees. Using parchment paper, line two large, rimmed baking sheets. Set these aside.
Using thawed puff pastry dough, cut it in half and roll it out onto a lightly floured surface. Take a pizza cutter or sharp knife and cut the first batch into 32 equal rectangles.
Transfer rectangles to the prepared baking sheet and freeze for 10 minutes. Repeat this process for the second batch of puff pastry.
Remove puff pastry sheets from the freezer and allow them to sit for a few minutes. Then, brush each piece with beaten egg.
Arrange equal amounts of cheese, onions, and mushrooms on each puff pastry piece. Sprinkle fresh thyme leaves on top.
In the preheated oven, place baking sheets and bake puff pastry bites for 10-15 minutes before rotating each sheet to ensure even cooking.
Continue cooking until the pastries have turned a golden brown color, which will take approximately 8-10 additional minutes. Remove from oven, allow them to cool, and serve!

Nutrition

Serving: 1gCalories: 38kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 1gCholesterol: 4mgSodium: 11mgPotassium: 29mgFiber: 1gSugar: 1gVitamin A: 41IUVitamin C: 1mgCalcium: 4mgIron: 1mg

Nutrition details are an estimate, per serving.

Comments

4.64 from 22 votes (22 ratings without comment)