Such is the case with puff pastry. If you want to try it yourself, have fun, but know that it is a lot of work and, with all the rolling and refrigerating, it can take the better part of a day.

Aside from the time it saves, using pre-made puff pastry can taste great if you use a good-quality product. We recommend President's Choice Butter Puff Pastry because, like all of our in-house products, it is preservative-free (it contains just flour, water, unsalted butter, vegetable oil and salt). It comes frozen, so allow time for it to thaw in the refrigerator before you need it.

Ingredients

(Makes about 24)

1 pkg (2 rolls) President's Choice Butter Puff Pastry, thawed          

1 tbsp canola oil        

1 French shallot, chopped

1 1/2 cups dried wild mushrooms, rehydrated and drained

1/4 cup white wine         

2 cups cheese, grated (we recommend a mix of Swiss and Parmesan, but any cheese will do)

salt and pepper to taste          

1 egg, beaten

Method

1. Sauté the shallot with the oil in a frying pan until soft.
2. Add the mushrooms and cook for two minutes.
3. Add the wine to deglaze the pan and reduce by half. Adjust the seasoning.
4. Transfer the shallots and mushrooms to a food processor and blend until smooth.
5. Unroll the puff pastry and spread the purée evenly over the dough.
6. Sprinkle the cheese evenly over the mushrooms.
7. Using a pizza cutter, cut each sheet into 12 pieces, twisting each segment about three times before laying on a baking sheet lined with parchment paper and brushing with the beaten egg mixture.
8. Place in the freezer for five minutes, then bake at 450F for 12 minutes or until golden brown.
9. Enjoy.