Description
A flaky, golden puff pastry braid filled with savory sautéed mushrooms and melted cheese. Perfect as an appetizer or brunch dish.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 2 tablespoons butter
- 1 lb (450g) cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large skillet, melt butter over medium heat. Add mushrooms and onion, cook until softened and liquid evaporates, about 8-10 minutes.
- Add garlic, salt, pepper, and thyme; cook 1 minute more. Remove from heat and let cool slightly.
- On a floured surface, roll puff pastry into a 12×10-inch rectangle. Transfer to prepared baking sheet.
- Spread mushroom mixture lengthwise down the center third of the pastry. Top with mozzarella and Parmesan cheeses.
- Cut 1-inch-wide strips along both sides of the filling, at a 45-degree angle. Alternately fold strips over filling, creating a braid. Pinch ends to seal.
- Brush braid with beaten egg. Bake for 20-25 minutes until golden brown and puffed.
- Let cool 5 minutes before slicing and serving.
Notes
You can customize the seasonings to taste. Try adding fresh herbs like rosemary or parsley for extra flavor.