Have fun preparing this mushroom dish!
Spread the puff pastry slightly overlapping. Roll out to a thickness of 3 mm and cut out eight squares (12 cm each). Cut out motifs from the remaining dough.
Sauté onions in hot butter until soft. Add the mushrooms and cook for about 5 minutes. Add parsley, season with salt and pepper and sauté until liquid is reduced. Stir sour cream or crème fraiche and egg yolk and add, let cool a little.
Place 1 tbsp. of filling with a slice of cheese in the center of each puff pastry square and brush the edges of the pastry with egg white. Fold the puff pastry from the corners to the center, press together and decorate with the pastry motifs, lightly flatten. Brush with egg yolk. Bake in the preheated oven at 220 °C for about 20 minutes. Bring to the table warm
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