Description
A festive and savory puff pastry wreath filled with sautéed mushrooms, melted Gruyère cheese, and topped with a sweet-tart cranberry glaze, perfect for holiday gatherings.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 2 cups cremini mushrooms, sliced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 cup shredded Gruyère cheese
- 1/2 cup cranberry sauce
- 1 tablespoon balsamic vinegar
- 1 egg, beaten (for egg wash)
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 3 minutes. Add mushrooms and thyme, cooking until mushrooms are tender and liquid evaporates, about 8 minutes. Season with salt and pepper, then let cool slightly.
- Roll out puff pastry on a lightly floured surface into a 12×10-inch rectangle. Spread mushroom mixture evenly over pastry, leaving a 1-inch border. Sprinkle Gruyère cheese on top.
- Starting from the long side, tightly roll the pastry into a log. Seal the edge with egg wash. Shape the log into a circle on the prepared baking sheet, joining ends to form a wreath. Brush the entire wreath with egg wash.
- Bake for 25-30 minutes, until golden brown and puffed. Meanwhile, in a small saucepan, heat cranberry sauce and balsamic vinegar over low heat until smooth, about 5 minutes.
- Let wreath cool for 5 minutes, then drizzle with cranberry glaze before serving.
Notes
You can customize the seasonings to taste.