Ingredients
- Puff Pastry (1 sheet, thawed)
- Cremini Mushrooms (8 ounces, sliced)
- Gruyère Cheese (1 cup, shredded)
- Unsalted Butter (2 tablespoons)
- Shallot (1 small, finely diced)
- Garlic (2 cloves, minced)
- Fresh Thyme Leaves (1 teaspoon)
- Large Egg (1, for egg wash)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Melt the butter in a skillet over medium heat, then add the diced shallot and cook for 2 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms release their liquid and the skillet is dry (about 8-10 minutes). Stir in the fresh thyme and season with salt and pepper; set the mixture aside to cool slightly.
- Step 2: On a piece of parchment paper, unroll the thawed puff pastry sheet. Transfer the pastry and parchment onto a baking sheet. Once cooled, stir the mushroom mixture together with the shredded Gruyère cheese.
- Step 3: Spread the mushroom and Gruyère filling lengthwise down the center third of the puff pastry sheet, leaving the top and bottom edges clear. Use a sharp knife or pizza cutter to slice diagonal 1-inch wide strips from the edge of the filling outward on both long sides of the pastry.
- Step 4: Fold the short top edge of the pastry over the filling. Begin braiding by alternating strips from the left and right sides, folding them over the filling at an angle, crisscrossing them as you work your way down the length of the braid. Fold the bottom edge up and over the final strips.
- Step 5: Whisk the large egg with 1 teaspoon of water to create an egg wash. Brush the egg wash generously over the entire surface of the braid, ensuring the seams are coated.
- Step 6: Bake the puff braid for 20 to 25 minutes, or until the pastry is puffed, deeply golden brown, and the cheese is melted and bubbly. Let the braid rest for 5 minutes before slicing and serving warm.
Notes
- Store cooled leftovers tightly wrapped in aluminum foil or an airtight container in the refrigerator for up to 3 days.
- For best texture, reheat individual slices in a toaster oven or on a baking sheet in a 350°F oven for about 8 minutes until the pastry is delightfully crisp again.
- Serve this rich, savory braid alongside a simple, peppery arugula salad dressed lightly with lemon juice and olive oil to cut through the Gruyère's richness.
- Take the time to cook the mushrooms until all liquid has fully evaporated and the pan is completely dry; this crucial step prevents a soggy bottom crust when baking the braid.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American