• Before starting, defrost the frozen puff pastry according to the package instructions. For the Pepperidge Farm brand that I used, this takes about 30-40 minutes at room temperature.

Make the filling:

• Finely dice the mushrooms and melt the vegan butter in a pan. Once the butter is hot and sizzling, add in the diced mushrooms. Saute for about 8 minutes, stirring occasionally, until the mushrooms have released most of their juices and are beginning to brown.
• Next, add the minced garlic and spinach to the pan. Sauté with the mushrooms for another 2 minutes until the spinach wilts.
• Finally, add in the vegan cream cheese and salt & pepper to season. Mix together for about 1 minute until the cream cheese melts and mixes in with the filling. Remove from the heat and set aside.

Layer & roll the pastry

• Lightly flour a rolling pin and roll out the thawed puff pastry on a sheet of parchment paper.
• Sprinkle the mushroom and spinach filling on top making sure to leave a 1” border on one short end of the pastry (this will get brushed with water to seal the pastry together).
• Beginning with the other shorter side of the puff pastry rectangle, tightly roll up the dough into a log. Use a pastry brush to lightly brush the edge of the dough with water once rolled and seal the roll by pinching the edges together.

Chill, slice, & bake

• Preheat the oven to 400F and transfer the puff pastry log to the fridge to chill for 10-15 minutes. This will make it easier to slice the puff pastry and leads to a better rise while baking, so don't skip this step!
• Once the oven has preheated, remove the puff pastry log from the fridge and cut it into 10 evenly-sized slices using a very sharp bread knife or dental floss.
• Place the pastries onto a parchment-lined baking sheet and bake for 20-24 minutes until they are golden in color and flaky in texture.
• Remove from the oven and serve warm. Enjoy!