@315justme: Savory Mushroom & Gruyère Puff Pastry Braid Ingredients For the Mushroom Filling: 2 tbsp butter (28 g) 2 cups mushrooms, finely sliced (150 g) 1 small yellow onion, finely diced (100 g) 2 cloves garlic, minced (6 g) 1 tsp fresh thyme leaves (2 g) ¼ tsp salt (1.5 g) ¼ tsp black pepper (0.5 g) For the Puff Pastry Braid: 1 sheet frozen puff pastry, thawed (about 245 g) 1 cup shredded Gruyère cheese (100 g) 1 large egg, beaten (50 g) For Garnish: 1 tbsp fresh parsley, chopped (4 g) 1 tsp fresh thyme leaves (2 g) Flaky sea salt, to taste Directions Preheat the oven: Heat to 400°F (200°C). Line a baking sheet with parchment paper. Cook the mushrooms: Melt the butter in a skillet over medium-high heat. Add the mushrooms and onion and cook for 7–9 minutes, until the mushrooms release their moisture and become golden. Season the filling: Add the garlic, thyme, salt, and pepper. Cook for another minute. Continue cooking until excess moisture evaporates, then remove from the heat and cool completely. Prepare the pastry: Place the puff pastry on the lined baking sheet. Lightly roll it into a rectangle, approximately 10 × 12 inches. Spread the cooled mushroom mixture down the center and sprinkle with Gruyère. Create the braid: Cut diagonal strips along both sides of the filling, leaving the center intact. Fold the strips alternately over the filling, overlapping them to create a braid. Tuck the ends underneath. Brush and bake: Brush the pastry with beaten egg. Bake for 20–25 minutes, until puffed and deeply golden. Finish and serve: Rest for 5 minutes, then garnish with parsley, thyme, and a little flaky sea salt. Slice and serve warm. Nutritional Info (per serving, serves 6) Calories: 345 Protein: 11g Carbohydrates: 25g Fat: 23g Fiber: 2g Sugar: 3g Sodium: 390mg #phototrend #wintercountdown #followmyrecipes #newrecipesposteddaily #october2026

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Saturday 24 October 2026 23:59:39 GMT