Onion Mushroom Cheese Braid (Print-Friendly Version)
Dig into a flaky puff pastry braid stuffed with caramelized onions, cooked mushrooms, and melted cheese — great for springtime get-togethers. Save & click.
# Ingredients You’ll Need:
→ Filling
01 -
1 tablespoon unsalted butter
02 -
2 tablespoons olive oil
03 -
1 teaspoon fresh thyme leaves, plus some extra to sprinkle
04 -
Black pepper, as you like it
05 -
Salt, to taste
06 -
2 cloves garlic, finely chopped
07 -
8 ounces sliced mushrooms (use button or cremini)
08 -
2 large yellow onions, sliced thin
09 -
1 tablespoon balsamic vinegar
→ Assembly
10 -
1 sheet frozen puff pastry, thawed
11 -
1 cup shredded mozzarella or Gruyère cheese
12 -
1 large egg, beaten
13 -
1 tablespoon sesame seeds if you want
# How to Make It:
01 -
Start by heating the butter and olive oil in a big pan over medium-low heat. Toss in the onions and cook gently, stirring now and then, for about 25 to 30 minutes until they're soft and golden brown.
02 -
Add thyme, balsamic vinegar, salt, and pepper to the onions. Keep cooking for 2 more minutes, then take the pan off the heat and let it cool down a bit.
03 -
Use the same pan. Add a little olive oil if it looks dry. Cook the mushrooms on medium-high heat for 5 to 7 minutes until they're browned and all the liquid is gone.
04 -
Stir in the garlic with the mushrooms and cook just for 30 seconds. Then, mix the mushroom-garlic in with the caramelized onions. Let the whole filling cool off some.
05 -
Preheat your oven to 400°F. Lay the thawed puff pastry out on parchment paper and roll it flat.
06 -
Put the pastry so the long edge is facing you. Spread the onion-mushroom mix in a line down the middle third of the dough. Sprinkle the cheese over the filling evenly.
07 -
Cut diagonal strips about an inch wide along both sides of the pastry. Fold the strips over the filling one by one, alternating sides, to make a braid shape.
08 -
Brush the braid top with the beaten egg. If you want, toss some sesame seeds on top as a finishing touch.
09 -
Move the braid with the parchment paper onto a baking sheet. Bake for 25 to 30 minutes until the pastry is puffed up and golden all over.
10 -
Let it sit for 5 minutes to cool a bit. Add fresh thyme leaves on top if you like. Slice it up and serve warm.
# Extra Suggestions:
01 -
The tastiest results happen when onions are really caramelized and the pastry stays cold before you put it together. Gruyère gives a nice nutty flavor.