Chanterelle Croissants

1. Preheat oven as directed on package (or 375°F if not stated), and return dough to refrigerator.

2. Melt the butter in saucepan, add chanterelles and sauté until mushroom liquid releases and dries (about 5 minutes).

3. Add sherry and cream, increase heat and reduce sauce (3 to 5 minutes). Season to taste.

4. Allow the filling to cool to room temperature (about 5 minutes), to avoid melting the butter layers in the dough.

5. Crack egg in a bowl, add 1 Tbsp water (used strained mushroom soaking liquid if you used dried mushrooms) or milk. Beat thoroughly with a fork.

6. Prepare a floured surface to roll out the dough.

7. Remove croissant dough from refrigerator and lay croissant shapes out on the floured surface.

8. Working quickly (to minimize warming the dough), place a heaping tablespoon of cooled creamy filling at the wide end of each triangle.

9. Dip a pastry brush in the egg wash bowl, tap it on the side of the bowl to remove excess liquid. Brush the narrow tip of each dough triangle with the egg wash. Roll up the dough from the wide end towards the tip, enclosing the filling inside the roll. Press the tip of the dough onto the roll to seal.

10. Immediately arrange the croissants on a baking sheet. Dip the brush into the egg wash and gently paint the top and sidesof each croissant, avoiding the base.

11. Bake until a rich, golden brown (10 to 13 minutes).

Serve warm.

* If you reconstituted dried mushrooms, strain the soaking liquid and use ½ to 1 Tbsp. for beating the egg.

** If you don't have a pastry brush, use the back of a small spoon, a clean paper towel twisted into a point, or your clean fingertips.