Description
A savory, flaky puff pastry braid filled with sautéed mushrooms and melted Gruyère cheese, perfect for brunch or as an appetizer.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 2 cups cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon thyme, dried
- 1 cup Gruyère cheese, shredded
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a pan over medium heat. Sauté onion until soft, add mushrooms and garlic, cook until mushrooms are browned. Season with thyme, salt, and pepper. Let cool.
- Roll out puff pastry on a floured surface. Cut slits along both sides, leaving a center strip intact. Spread mushroom mixture down the center, top with Gruyère cheese.
- Fold pastry strips over the filling in a crisscross braid pattern. Brush with egg wash.
- Bake for 20-25 minutes until golden brown. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.