Puff Pastry Braid with Mushrooms, Cheese and Bechamel

This puff pastry braid with mushrooms, cheese and bechamel is golden, creamy and easy to prepare. It works well as a simple dinner with salad or as a warm savory dish to share.

Ingredients

• 1 rectangular puff pastry sheet
• 250 g mushrooms, sliced
• 120 g shredded cheese
• 200 ml thick bechamel sauce
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 1 egg yolk
• 1 tablespoon chopped parsley
• Black pepper, to taste

How to Make a Mushroom Cheese Puff Pastry Braid

Cook the mushrooms

Heat the olive oil in a pan. Add the onion and cook for 2 minutes, then add the mushrooms. Cook until the water released by the mushrooms has evaporated. Season with black pepper and parsley.

Fill the pastry

Unroll the puff pastry on a baking tray. Spread the bechamel down the center, then add the cooked mushrooms and shredded cheese. Keep the sides free so they can be folded neatly.

Create the braid

Cut diagonal strips along both sides of the pastry. Fold the strips over the filling, alternating left and right, until the braid is closed. Brush the top with egg yolk.

Bake until golden

Bake at 190°C for 25 to 30 minutes, until the pastry is puffed and golden. Let it rest for 5 minutes before slicing.

Conclusion

This mushroom cheese puff pastry braid is comforting, simple and visually appealing. The creamy filling and crisp pastry make it an easy recipe for a cozy homemade meal.