These are absolutely delicious with all of the flavor of mushroom soup stuffed into a crust. They are wonderful appetizers or a late night snack. I used crimini mushrooms but any fresh mushrooms will work.
1 package (8 ounces) of cream cheese, softened
1/2 cup butter, or margarine, softened
1 1/2 cups of all-purpose flour
Filling
1/4 pounds of fresh mushrooms
1/2 red onion, finely chopped
1 Tablespoon butter
2 Tablespoons of sour cream
1 Tablespoon flour
1/4 teaspoon salt
1 egg
2 teaspoons water
Beat cream cheese and butter until smooth.
Gradually add the flour while continuing to beat the mixture. Shape into a ball and cover and refrigerate for 1 hour.
Meanwhile, saute the mushrooms and onion in butter until they are tender. Add the sour cream, flour and salt. Remove from heat and set aside.
Roll dough into 1 inch balls and flatten into 3 inch discs. Put back in the refrigerator for 15 minutes if they become too soft. In a small bowl, beat the egg and water and brush over each 3 inch disc. Place about 1 teaspoon of mushroom mixture in the center of each disc, fold pastry over and seal edges. Brush the tops with the egg wash.
Bake at 450 degrees for 10-15 minutes until golden brown.
Remember when coconut cream eggs were covered with thick chocolate instead of a light coating of brown stuff that resembled wax? And they were filled with lots of creamy coconut not chalky coconut toothpaste, remember?
These are the real thing - creamy, coconutty, (yes, that's a word) and made with real chocolate that melts when you hold it, like chocolate should. Enjoy!
4 ounces of cream cheese
1/2 tablespoon of butter, softened - no substitutions
2 cups of powdered sugar
1 cup of sweetened coconut flakes
2 cups of semisweet chocolate
1 tablespoon of coconut oil, or any shortening
In a mixing bowl, whip cream cheese and butter until smooth and light. Add sugar and coconut and continue whipping until completely incorporated. Refrigerate for 1 1/2 hours.
Mold rounded tablespoons of mixture into egg shapes and place on wax paper lined tray. Freeze for 2 hours.
Cut chocolate into small pieces, or use chocolate chips. Melt chocolate and shortening in a microwave for 30 seconds, then 10 second intervals until just melted. Be careful not to overheat. Dip eggs into chocolate to coat and return to wax paper. Refrigerate until hardened.
Store them in the refrigerator.
