Description
A flaky puff pastry braid filled with a savory mix of mushrooms, Gruyère cheese, and herbs. Perfect as an appetizer or light main course.
Ingredients
- 2 sheets 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 pepper to taste
- 1 cup shredded Gruyère cheese
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and mushrooms; cook until mushrooms release their liquid and it evaporates, about 5-7 minutes. Stir in thyme, salt, and pepper. Remove from heat and let cool slightly.
- On a lightly floured surface, roll out each puff pastry sheet into a 10×12-inch rectangle. Transfer one rectangle to the prepared baking sheet.
- Spread the mushroom mixture evenly over the pastry, leaving a 1-inch border. Sprinkle Gruyère cheese on top. Cover with the second pastry rectangle and press edges to seal.
- Using a sharp knife, cut slits along both long sides of the pastry, about 1 inch apart, cutting about 2 inches toward the center. Crisscross the strips over the filling to create a braided look. Brush with beaten egg.
- Bake for 25-30 minutes, until golden brown and puffed. Let cool for 5 minutes before slicing. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American