Light Mushroom Puff Pastry Roll

1. Add the cream:
   Pour in the heavy cream, season with a pinch of salt and pepper, and stir gently to combine. Let the mixture simmer on low heat for about 3 minutes until slightly thickened. The cream will coat the mushrooms and bring the flavours together.
2. Finish the filling:
   Finely chop the fresh parsley and stir it into the warm mixture. Remove the pan from the heat and allow the filling to cool slightly before assembling the pastry. This ensures the pastry won’t soften too much during preparation.
3. Prepare the pastry:
   Unroll the puff pastry sheet on a baking tray lined with parchment paper. Spoon the cooled mushroom filling down the centre of the dough, leaving a generous border around the edges to allow for sealing.
4. Add the cheese:
   Sprinkle the grated cheese evenly over the mushroom mixture. It will melt during baking and add a rich, savoury depth to the filling.
5. Shape the roll:
   Fold the pastry over the filling to create a neat roll. Pinch the edges together carefully to seal, and place the seam side down on the baking tray for a clean, polished look.
6. Glaze the surface:
   Beat the egg yolk slightly and brush it over the entire surface of the pastry. This will give the finished roll a golden, glossy appearance after baking.
7. Bake:
   Preheat the oven to 180°C. Bake for 25 minutes, or until the puff pastry is fully risen and richly golden. The filling will be hot and creamy, and the crust will have a satisfying crispness.

Tips & Variations

• Moisture tip: Ensure all liquid from the mushrooms has evaporated before adding the cream to avoid a soggy pastry base.
• Ingredient swap: Replace the grated cheese with soft goat cheese for a more tangy and distinctive flavour profile.
• Slicing tip: Let the pastry rest for 5 minutes after baking before slicing. This helps the filling settle and ensures cleaner portions when serving.