Description
A flaky, golden puff pastry braid filled with savory sautéed mushrooms and rich, nutty Gruyère cheese, perfect for brunch or a light dinner.
Ingredients
Scale
For the Crust:
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 1 cup shredded Gruyère 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.
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and mushrooms; cook until mushrooms release their liquid and begin to brown, about 8 minutes. Stir in thyme, salt, and pepper. Remove from heat and let cool slightly.
- Roll out puff pastry on the prepared baking sheet. Using a sharp knife, make diagonal cuts along both sides of the pastry, leaving a 2-inch wide strip down the center uncut.
- Spread the mushroom mixture evenly down the center strip. Sprinkle Gruyère cheese over the mushrooms.
- Fold the cut pastry strips over the filling, alternating sides to create a braided effect. Brush the entire braid with beaten egg.
- Bake for 20-25 minutes, until pastry is puffed and golden brown. Let cool for 5 minutes before slicing and serving.
Notes
You can customize the seasonings to taste.