Description
A stunning and savory braided pastry filled with earthy mushrooms and nutty Gruyère cheese, wrapped in flaky puff pastry. Perfect as an appetizer or light main course.
Ingredients
Scale
- 1 sheet puff pastry (about 9x14 inches), thawed but cold
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 12 ounces cremini mushrooms, wiped clean and thinly sliced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Salt and freshly ground black pepper to taste
- 1/2 cup dry white wine (or vegetable broth)
- 1 cup grated Gruyère cheese (about 4 ounces)
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water
- Flaky sea salt for topping (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large skillet over medium heat, melt butter. Add onion and cook until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
- Add sliced mushrooms and thyme. Season with salt and pepper. Cook, stirring occasionally, until mushrooms have released their liquid and it has mostly evaporated, about 8-10 minutes.
- Pour in white wine (or broth) and cook until almost completely evaporated, about 2 minutes. Remove from heat and let cool slightly.
- Stir in grated Gruyère and Parmesan cheeses until combined. Set filling aside to cool completely.
- On a lightly floured surface, unfold the puff pastry and roll it slightly to a 10×15 inch rectangle if needed. Place the pastry on the prepared baking sheet.
- Using a sharp knife or pizza cutter, cut 1-inch wide strips along the long sides of the pastry, leaving a 2-inch wide center section intact. (Cut from the edges toward the center, stopping 1/2 inch from the filling area.)
- Spoon the cooled mushroom mixture down the center of the pastry. Spread evenly.
- Starting at one end, fold alternating strips of pastry over the filling, crossing them in the center like a braid. Tuck in the ends.
- Mix beaten egg with water to make egg wash. Brush the braid generously with egg wash. Sprinkle with flaky sea salt if desired.
- Bake for 22-25 minutes, until the pastry is golden brown and puffed. Let cool on the pan for 5 minutes before slicing and serving.
Notes
To make ahead: Assemble the braid, cover, and refrigerate for up to 8 hours. Brush with egg wash just before baking. You can also use a mix of wild mushrooms for deeper flavor. Gruyère can be substituted with Swiss or provolone.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: French
Nutrition
- Calories: 320
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 22g
- Protein: 10g