Description
A savory, flaky puff pastry braid filled with sautéed mushrooms and melted Gruyère cheese, perfect for brunch or as an impressive appetizer.
Ingredients
Scale
For the Crust:
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 1 cup shredded Gruyère cheese
- 1 egg, beaten (for egg wash)
- Flaky sea salt for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium heat. Add onions and cook until softened, about 3 minutes. Add mushrooms and cook until browned and liquid evaporates, about 8-10 minutes. Stir in garlic, thyme, salt, and pepper. Remove from heat and let cool slightly.
- Roll out puff pastry on a lightly floured surface into a 10×12-inch rectangle. Using a sharp knife, make 1-inch cuts along both long sides, leaving a 2-inch uncut strip in the center.
- Spread the mushroom mixture evenly down the center strip, then sprinkle Gruyère cheese on top. Braid by alternating strips from each side over the filling, overlapping slightly. Press ends to seal.
- Brush the braid with beaten egg and sprinkle with flaky sea salt. Bake for 20-25 minutes until golden brown and puffed. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.