Description
A flaky, golden puff pastry braid filled with a rich, savory mixture of sautéed mushrooms, garlic, thyme, and melted Gruyère cheese. Perfect as an appetizer or light main course.
Ingredients
- 1 sheet puff pastry, thawed
- 2 tablespoons olive oil
- 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated Gruyère cheese
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until golden and most liquid has evaporated, about 8-10 minutes.
- Add garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant. Remove from heat and let cool slightly.
- On a lightly floured surface, roll out puff pastry sheet to a 10×12-inch rectangle. Transfer to prepared baking sheet.
- Sprinkle half the Gruyère lengthwise down the center third of the pastry. Top with cooled mushroom mixture, then remaining cheese.
- Using a sharp knife, cut 1-inch-wide strips along both long sides of the pastry, angled downward toward the filling. Fold strips over the filling, alternating sides to create a braid. Tuck ends under.
- Brush the braid with beaten egg and sprinkle with sesame seeds if desired.
- Bake for 25-30 minutes, until puffed and deep golden brown. Let cool for 5 minutes before slicing and serving.
Notes
You can customize the seasonings to taste. For a richer flavor, add a splash of white wine or sherry when cooking the mushrooms. Gruyère can be substituted with Swiss or Fontina cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American