Mushroom & Bacon Triangles


These elegant hors d'oeuvres are truly easy to make.  But the cheesy filling, accented with mushrooms and bacon, is what makes them irresistible.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 20 minutes
  • Cool: 10 minutes
  • Serves: 32
1 star 2 star 3 star 4 star 5 star
3 32



  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1 egg

  • 1 tbsp. water

  • 2 slices bacon, diced

  • 2 1/2 cups coarsely chopped mushrooms (about 8 ounces)

  • 2 green onions, sliced (about 1/4 cup)

  • 2 cloves garlic, minced

  • 1/2 tsp. dried thyme, crushed

  • 1/2 cup shredded Swiss cheese

  • 3 oz. (about 1/3 cup) cream cheese, softened


  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

  2. Cook the bacon in a 10-inch skillet over medium-high heat until crisp. Remove the bacon from the skillet and drain on paper towels.  Crumble the bacon.

  3. Pour off all but 1 tablespoon drippings. Add the mushrooms, onions, garlic and thyme and cook until the mushrooms are tender and the liquid is evaporated.  Remove the skillet from the heat.  Return the bacon to the skillet.  Add the Swiss cheese and cream cheese and stir until the cheeses are melted.

  4. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square.  Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all.

  5. Place 1 tablespoon mushroom mixture in the center of each square.  Brush the edges of the squares with the egg mixture. Fold the pastry over the fillling to form triangles.  Press the edges to seal.  Place the filled pastries onto baking sheets.  Brush with the egg mixture.

  6. Bake for 20 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.


  • VIEW:
  • Green onions (or scallions) are great, raw or cooked, for adding a mild onion flavor to dishes.

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Submitted by:
Heather M.
Date: 12/7/2006

5 star rating

"This is very quick and it tastes great!!! My friends think I'm a cooking genius!!!"

Submitted by:
Kelly P.
Date: 8/14/2007

5 star rating

"I think I would try this without the bacon...I love mushrooms, especially mixed with fresh thyme and felt the bacon took over the flavors."

Submitted by:
Karen R.
Date: 11/7/2007

3 star rating


Submitted by:
Jane M.
Date: 12/18/2007

3 star rating

"My children LOVED them!"

Submitted by:
Regina V.
Date: 10/13/2008

3 star rating

"Great recipe. I substituted Swiss cheese with smoked Gouda and it was even better. I always make this for family events and everyone loves it!"

Submitted by:
Phyllis H.
Date: 4/9/2009

3 star rating

"Does not give amount or even mention BACON!!!"

Submitted by:
Sue R.
Date: 6/16/2009

3 star rating


Submitted by:
Lisa M.
Date: 12/10/2009

3 star rating

"I did this with an Italian twist. I omited the onion and used pancetta instead of bacon and marscapone for the cream cheese and romano instead of swiss cheese. Everyone liked both, but liked my Italian version better."

Submitted by:
Vicki G.
Date: 1/31/2010

3 star rating

"This was a big hit at my office pitch in. Everyone loved them. This recipe is a definite keeper. I added more bacon and sprinkled the top with grated parmigiana cheese."

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