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, diced
- 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, cook until mushrooms are tender and liquid evaporates, about 8 minutes. Season with salt and pepper, then set aside to cool.
- Roll out puff pastry on a lightly floured surface into a 12×10-inch rectangle. Spread the mushroom mixture evenly over the pastry, leaving a 1-inch border. Sprinkle Gruyère cheese on top.
- Starting from the long side, tightly roll the pastry into a log. Join the ends to form a wreath shape, sealing with egg wash. Transfer to the baking sheet.
- Brush the wreath with egg wash. Bake for 25-30 minutes until golden brown and puffed.
- While baking, combine cranberry sauce and balsamic vinegar in a small saucepan. Heat over low until warm and smooth. Drizzle over the baked wreath before serving.
Notes
You can customize the seasonings to taste.