Description
Impress guests with this golden, cheesy mushroom and Gruyère puff pastry braid—crispy outside, silky inside!
Ingredients
– 1 sheet puff pastry, thawed 🥐
– 250 g mushrooms, sliced 🍄
– 1 small shallot, finely chopped 🧅
– 1 clove garlic, minced 🧄
– 2 tbsp butter 🧈
– 1 tbsp olive oil 🫒
– 1 tsp fresh thyme leaves 🌿
– 150 g Gruyère cheese, grated 🧀
– 1 egg, beaten (for egg wash) 🥚
– Salt to taste 🧂
– Freshly ground black pepper to taste 🌶️
– 2 tbsp chopped parsley (optional) 🌱
Instructions
1 Preheat oven to 200°C (400°F).
2 Heat butter and olive oil in a pan over medium heat.
3 Add shallot and cook until soft, then add garlic and cook 30 seconds.
4 Add mushrooms and thyme; sauté until mushrooms are golden and moisture evaporates.
5 Season with salt and pepper, stir in parsley, then let filling cool slightly.
6 Roll out puff pastry and trim into a rectangle; score a center strip for filling.
7 Spread grated Gruyère over the center strip, top with mushroom mixture.
8 Cut diagonal strips along each side of the pastry and braid over the filling, sealing ends.
9 Brush braid with beaten egg and bake 20–25 minutes until puffed and golden.
10 Let rest 5 minutes, slice and serve warm.