Instructions: Preheat oven to 425 F. Spread cream cheese on each mushroom bottom. Add a piece of pimiento. Top with thyme sprig.

Cut pastry sheets into 48 squares. Brush with egg. Stack squares in pairs, offsetting to make a 4-pointed star shape. Place a mushroom in each and mold pastry around. Bake for 3 to 5 minutes, until pastry is crisp and just golden. Serve hot.

Makes 24 appetizers.

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