Description
A golden, flaky puff pastry braid filled with savory sautéed mushrooms, caramelized onions, and nutty Gruyère cheese. Perfect for brunch, lunch, or a light dinner.
Ingredients
- 1 sheet puff pastry, thawed
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Gruyère cheese
- 1 egg, beaten (for egg wash)
- 1 tablespoon Dijon mustard
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium-high heat. Add mushrooms and onions, cook until mushrooms release their liquid and brown, about 8-10 minutes. Add garlic, thyme, salt, and pepper, cook for 1-2 minutes more. Remove from heat and let cool slightly.
- On a lightly floured surface, roll out the puff pastry sheet to a 10×15-inch rectangle. Transfer to the prepared baking sheet.
- Spread Dijon mustard down the center of the pastry lengthwise, leaving a 3-inch border on each side. Evenly top with the mushroom mixture, then sprinkle with Gruyère cheese.
- Using a sharp knife, cut slits on each side of the pastry at 1-inch intervals, angled outward. Fold the strips over the filling, alternating sides, to create a braid. Pinch the ends to seal.
- Brush the braid with beaten egg. Bake for 25-30 minutes, or until golden brown and puffed. Let cool for 5 minutes before slicing. Garnish with parsley if desired.
- Serve warm.
Notes
You can customize the seasonings to taste. Add a pinch of nutmeg to the mushroom filling for extra depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: French-inspired American