Light Mushroom Puff Pastry Roll

Peel and finely chop the onion and garlic. This aromatic base adds depth and fragrance to the filling.

Melt the butter in a skillet over medium heat. Add the chopped onion and garlic and sauté for about 3 minutes until softened and translucent.
Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until the liquid has fully evaporated. This step prevents the puff pastry from becoming soggy.
Pour in the cream, season with salt and pepper, and simmer on low for 2–3 minutes until the mixture thickens slightly.
Stir in the chopped parsley, remove from heat, and let the mixture cool for a few minutes.

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Unroll the puff pastry onto the baking sheet. Spoon the mushroom mixture along the center, leaving a 3–4 cm border around the edges.
Sprinkle the grated cheese evenly over the mushroom filling.
Fold the pastry over the filling to create a roll. Press the edges together to seal and place the seam side down.
Brush the top with beaten egg yolk for a glossy finish.