Description
A flaky and golden Savory Mushroom & Gruyère Puff Pastry Braid filled with sautéed mushrooms, caramelized onions, and nutty Gruyère cheese. Elegant yet easy, perfect for brunch or entertaining.
Ingredients
- 1 sheet puff pastry, thawed
- 2 cups mushrooms, sliced
- 1 small onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup shredded Gruyère cheese
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil and butter in a skillet over medium heat. Add onions and cook until softened.
- Add mushrooms, garlic, thyme, salt, and pepper. Cook until mushrooms release moisture and become golden. Let cool slightly.
- Roll out puff pastry into a rectangle on the prepared baking sheet.
- Spread mushroom mixture down the center, leaving space on sides.
- Sprinkle Gruyère evenly over the mushroom filling.
- Cut diagonal strips along both sides of the pastry and fold over filling alternately to create a braid pattern.
- Brush with beaten egg.
- Bake for 20-25 minutes until golden brown and puffed.
- Cool slightly before slicing and serving.
Notes
- Ensure filling is cool before assembling to prevent soggy pastry.
- Use a sharp knife for clean braid cuts.
- Best served warm but can be reheated in oven.
- Add spinach for extra flavor variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French